| Fresh Lavender Buttercream Frosting |
Author: Nancy Baggett
This slightly unusual, totally delectable buttercream frosting calls for finely pulverized fresh lavender flowers. If you have a mortar and pestle thoroughly grind the blooms to a paste; otherwise mince them as finely as you can.
To add a bit of natural color, I like to incorporate a little thawed cranberry or Concord grape juice concentrate, which will yield either a pink or pinkish-purple hue shown on the cupcakes. For the brighter lavender shade shown on the lavender buttercream-filled lavender French macarons at the top, you can incorporate drops of red and blue food color. I used purchased botanically-based alternatives to the usual petrochemical-based dyes; see my information on brands of natural botanical food colors here, and as you can see, they are very pretty indeed.)
For the recipe for the beautiful dye-free daisy cookie icings shown above, go here.
To gild the lily, I sometimes garnish the lavender frosting with tiny fresh lavender blooms just before serving. They lend not only color, but a very pleasing little hit of lavender flavor every time you bite into them.
The lavender flavor actually intensifies upon standing, so it’s best to ready the buttercream at least a day ahead and let it mellow in the refrigerator. Allow it to warm up slightly before spreading or piping. The recipe may be doubled if you wish.
To add a bit of natural color, I like to incorporate a little thawed cranberry or Concord grape juice concentrate, which will yield either a pink or pinkish-purple hue shown on the cupcakes. For the brighter lavender shade shown on the lavender buttercream-filled lavender French macarons at the top, you can incorporate drops of red and blue food color. I used purchased botanically-based alternatives to the usual petrochemical-based dyes; see my information on brands of natural botanical food colors here, and as you can see, they are very pretty indeed.)
For the recipe for the beautiful dye-free daisy cookie icings shown above, go here.
To gild the lily, I sometimes garnish the lavender frosting with tiny fresh lavender blooms just before serving. They lend not only color, but a very pleasing little hit of lavender flavor every time you bite into them.
The lavender flavor actually intensifies upon standing, so it’s best to ready the buttercream at least a day ahead and let it mellow in the refrigerator. Allow it to warm up slightly before spreading or piping. The recipe may be doubled if you wish.
Ingredients
- 2¾ cups powdered sugar, plus more if needed
- 1½ teaspoons fresh lavender flower heads (corollas and calyxes, no stems), very finely minced, or pulverized using a mortar and pestle
- 1 teaspoon finely grated fresh lemon zest (yellow part of the skin)
- 6 tablespoons unsalted butter, cold and cut into pats
- 3 to 6 teaspoons frozen (thawed) Concord grape or cranberry juice concentrate, as needed for color (or a tiny dot of blue and red food color mixed with a tablespoon of water)
- Lavender blooms for garnish, optional
Instructions
- Combine the powdered sugar, lavender, and lemon zest in a food processor. Process 3 or 4 minutes; stop and scrape the bowl sides and bottom to redistribute the contents 3 or 4 times. For smoothest buttercream texture, don’t under-process.
- Sprinkle the butter over the powdered sugar mixture. Process in on/off pulses just until it is cut in and no clumps of it remain; stop before the mixture starts coming together. Continuing to process, through the feed tube add the fruit juice concentrate or water-food color blend until the mixture is tinted and has a smooth, spreadable consistency. If necessary, gradually add more powdered sugar to stiffen the mixture; however note that it will stiffen a bit as it stands. Thin it with a little more water as necessary.
- Place in an airtight, non-reactive storage container and refrigerate for up to 4 days. Let it warm up slightly at room temperature before using. The frosting can also be frozen for up to a month. Allow it to return almost to room temperature and either process or stir well before using.
- To spread the frosting: Using a table knife swirl on enough frosting on cookie or cupcake tops to yield a ¼-inch thick layer, or as desired. To pipe the frosting, put it in a pastry bag fitted with a ½-inch diameter open star tip and pipe out single stars, rosettes or as desired. Serve the treats immediately or place in a single layer an airtight container. Store at cool room temperature for up to 3 days or freeze for up to 10 days. Let come to room temperature before serving.
- Shortly before serving, garnish with lavender blooms, if desired.
Notes
Tip: While the lavender heads are graceful and full of aroma and flavor, to ensure a creamy-smooth frosting, pluck off and use only the tiny purple flowers, called corollas, and the little bases, or calyxes, they are growing from for garnishing. Reserve the whole heads for infusing berry compotes, fruit punches, sorbets, and ice creams, or for garnishing serving plates. For more on making the most of lavender, go here.
Recipe by KitchenLane at http://kitchenlane.com/2012/05/freshlavenderbuttercreamfrosting.html