Lavender-Orange Buttercream Frosting

If you are interested in trying out lavender in your baking, this buttercream recipe is a great place to begin. The frosting goes on smoothly and has a subtle, but enticing lavender-orange flavor.

The recipe makes enough to generously frost a large batch of cookies (as shown), 18 cupcakes or an 8-inch cake.  Interestingly, the almond extract enhances the lavender flavor without being noticeable on its own. I also like to use the buttercream as a filling for very small sugar cookie or shortbread sandwich cookies–elegant looking, but simple to do.

Tip: Since this frosting features both orange and lavender flavors, I like to tint it orange for autumn events, and lavender the rest of the year. Another option if you are looking for colorful but totally dye-free cookies is to add about a tablespoon of coarsely chopped fresh cranberries into the orange juice before microwaving. These will tint the frosting a very festive bright pink, all-natural shade–very pretty for the holiday season.

1/3 cup orange juice
1 tablespoon dried culinary lavender buds
6  2- to 3-inch by 1-inch fresh strips of orange peel (orange part of the skin, no white pith)
8 tablespoons (1 stick) slightly softened unsalted butter, cut into chunks
1 teaspoon vanilla extract
1/4 teaspoon almond extract, optional but highly recommended
4 cups powdered sugar, plus more as needed
Drops purple food coloring or orange food coloring

 

Combine 1/3 cup orange juice, the lavender buds, and orange peel strips in a 2-cup microwave-safe glass measure or similar-size bowl.

Cover with a microwave cover and microwave on full power for 40 seconds. Stir and firmly mash the ingredients into the juice with a fork. Microwave on high power 30 to 40 seconds longer, or until the mixture begins to bubble up. Let stand in the microwave to cool and steep for 10 minutes (to avoid any boil-over), then stir and set aside until completely cooled.

Press the liquid through a fine mesh sieve into a large mixer bowl; discard the buds. Add the butter, vanilla and almond extract (if using) to the mixer bowl. Beat on low speed 1 minute. Add 1 cup powdered sugar and beat until smoothly incorporated. Scraping down the bowl sides occasionally, repeat until all 4 cups sugar are incorporated. Add the food as desired. Beat on medium speed just until the coloring is evenly incorporated and the buttercream has a smooth, spreadable consistency.

If the frosting is too dry to spread, thoroughly beat in some room-temperature water until spreadable; if too soft, beat in more powdered sugar. The buttercream will stiffen slightly as it stands; add a couple drops of water as needed. It also dries out as it stands uncovered, so lay a damp tea towel over the top as you are using it.

Use immediately or place in an airtight, non-reactive storage container and refrigerate for up to 4 days. Or freeze, airtight, for up to several weeks.  Let the buttercream return to cool room temperature; beat or stir to obtain a smooth, spreadable consistency before using. Store decorated cookies at cool room temperature for up to 2 days or freeze, airtight, for up to 10 days. Let come to room temperature before serving.  Enough buttercream to decorate 40 to 50 cookies as shown.