| Lemon-Fresh Lavender Buttercream Frosting |
Author: Nancy Baggett
I love this frosting! Yes, the lemony flavor is enticing, but the added hint of lavender spiciness propels the taste and aroma into the extraordinary range. Be sure to use only fresh, culinary lavender in this recipe; dried lavender is coarse in texture and will mar the smoothness of the buttercream.
If you have a lot of lavender, pluck enough tiny purple blooms from the bracts to yield the minimum called for. If your supply of flowers is limited, use both the tiny blooms and the bracts holding them (but not the stems). Then process in the food processor extra-thoroughly.
Use the buttercream to pipe into rosettes or to swirl over cupcakes or cookies with a table knife. Or tuck the frostings between cookies for a sumptuous sandwich filling. It’s best to make the frosting in advance and refrigerate, then bring it back to room temperature when you want to use it. The flavor actually seems to intensify and “bloom” during storage.
If you have a lot of lavender, pluck enough tiny purple blooms from the bracts to yield the minimum called for. If your supply of flowers is limited, use both the tiny blooms and the bracts holding them (but not the stems). Then process in the food processor extra-thoroughly.
Use the buttercream to pipe into rosettes or to swirl over cupcakes or cookies with a table knife. Or tuck the frostings between cookies for a sumptuous sandwich filling. It’s best to make the frosting in advance and refrigerate, then bring it back to room temperature when you want to use it. The flavor actually seems to intensify and “bloom” during storage.
Ingredients
- 3 cups powdered sugar, plus more if needed
- 1 tablespoon finely grated lemon zest
- 1 teaspoon minced fresh culinary lavender blooms or lavender flower heads
- 5 tablespoons unsalted butter, cool, firm, and cut into pats
- 1 to 2½ tablespoons orange juice, or as needed
Instructions
- In a food processor combine the sugar, zest, and lavender. Process until the zest and lavender are very finely ground and the mixture is thoroughly blended, about 4 minutes; for the smoothest frosting texture don’t under-process. As necessary, scrape down the bowl sides and bottom, then continue. Add the butter and process in pulses until just smoothly cut in and no bits remain; the frosting should not be coming together in a mass.
- With the motor running, gradually add juice through the feed tube until the desired piping or spreading consistency desired; remember that the frosting will stiffen slightly during standing. If necessary adjust the frosting consistency, adding powdered sugar to stiffen or juice to thin it. Use immediately or cover and refrigerate several days; let come back to cool room temperature before using. (It actually improves upon storage.)
- To use the frosting: Add small dollops to the center top of cookies or larger dollops to cupcakes, then swirl attractively with a knife. Or, spoon it into a pastry bag fitted with a ½-inch or larger open star tip. Pipe 1- to 1½-inch diameter frosting rosettes onto cookies and large rosettes onto cupcakes.) Or, using a knife, spread the frosting between cookies for cookie sandwiches.
- If desired, add fresh lavender flowers or fine shreds of fresh lemon zest on cookie or cupcake tops for garnish.
Notes
Tip: To be sure that the lavender and lemon zest integrate smoothly, always process them with the powdered sugar very thoroughly as directed. There may still be very fine flecks of them in the finished frosting.
Tip: For a frosting with a light lavender color you could add a drop or two of red and blue food colors. I prefer botanically based food dyes, as the usual petrochemical ones can cause allergic reactions in some people (including me!).
Tip: For a frosting with a light lavender color you could add a drop or two of red and blue food colors. I prefer botanically based food dyes, as the usual petrochemical ones can cause allergic reactions in some people (including me!).
Recipe by KitchenLane at http://kitchenlane.com/2011/07/love-affair-with-lavender-lavely-lemon.html