This Lavender Buttercream is soft, silky, and perfectly floral without being overpowering. Made with a simple homemade lavender syrup, plenty of butter, vanilla bean paste, and powdered sugar, it has a delicate lavender flavor that pairs beautifully with vanilla cupcakes, chocolate cake, lemon desserts, sugar cookies, and more.
The secret to this lavender frosting is the simple syrup. Instead of adding dried lavender directly to the buttercream, you’ll gently steep culinary lavender with sugar and water, then strain it before adding a little of the cooled syrup to the frosting. This gives the buttercream a subtle floral flavor while keeping the texture smooth and creamy.
I love finishing this frosting with the tiniest hint of violet food coloring for that soft lavender hue, but it’s completely optional. The frosting will be delicious either way.
This is an especially pretty frosting for spring and summer baking, bridal showers, baby showers, birthdays, tea parties, or anytime you want a classic buttercream to feel a little more special.
Looking for more frosting options? Try one of my other recipes: Marshmallow Buttercream Frosting, Funfetti Buttercream Frosting, Vanilla Bean Buttercream Frosting,
Why you’ll love this recipe!
What ingredients do I need?
- Lavender Simple Syrup
- Granulated sugar: Creates the sweet base for the simple syrup.
- Water: Dissolves the sugar and gives the lavender a medium for infusing its flavor.
- Dried culinary lavender: The star ingredient! Be sure to use culinary-grade lavender intended for food use.
- Lavender Buttercream
- Unsalted butter: Butter creates the rich, creamy base of the frosting. Using unsalted butter lets you control the amount of salt.
- Powdered sugar: Sweetens and thickens the buttercream while creating its smooth texture.
- Heavy cream: Helps loosen the frosting and gives it a creamy, fluffy consistency.
- Salt: Just a pinch balances the sweetness and helps the other flavors shine.
- Vanilla bean paste: Adds warm vanilla flavor that pairs beautifully with lavender.
- Lavender simple syrup: Adds the floral lavender flavor without adding dried lavender pieces to the frosting.
- Violet food coloring: Completely optional, but a tiny amount creates a pretty pale lavender color.
Recipe Variations
- Lemon Lavender Buttercream: Add a little finely grated lemon zest to the finished frosting for a bright lemon-lavender combination. This is especially delicious with vanilla or lemon cupcakes.
- Chocolate Lavender Buttercream: Pair this lavender frosting with chocolate cake or cupcakes for a more unexpected combination. The floral lavender flavor can be a beautiful contrast to rich chocolate.
- Lavender Vanilla Buttercream: For an even more vanilla-forward frosting, increase the vanilla slightly and keep the lavender subtle. This is a great option if you’re introducing someone to lavender desserts for the first time.
Pro Tips
- Use culinary lavender! This is important. Lavender sold for cooking is specifically intended for food use, while decorative lavender may not be.
- Don’t over steep the lavender. Ten minutes is enough to infuse the syrup. Lavender can become quite strong and bitter if pushed too far, so there’s no need to let it sit indefinitely.
- Strain the syrup really well with a fine mesh sieve. You want the lavender flavor without dried lavender pieces ending up in your buttercream.
- Cool the syrup completely before using it. Don’t add warm lavender syrup to your buttercream. Warm liquid can soften the butter and change the consistency of the frosting.
- Start with less liquid. The recipe calls for 1 tablespoon of lavender syrup in the frosting. If your frosting is already at the perfect consistency, don’t feel like you need to add extra liquid just to use more syrup.
- Beat the butter first. Give the softened butter a good whip before adding the powdered sugar. This helps create a lighter, fluffier buttercream.
- Add the powdered sugar gradually. Adding it in stages keeps the frosting from becoming lumpy and prevents a giant powdered-sugar cloud from taking over your kitchen.
- Adjust the consistency at the end. If your frosting is too thick, add heavy cream a little at a time. If it’s too soft, add a little more powdered sugar.
- Go easy on the food coloring. A tiny drop of violet food coloring is usually enough to give the frosting a soft lavender color. You can always add more, but you can’t take it back out.
- Taste before decorating. Lavender is one of those flavors where a little can go a long way. Taste the finished frosting before adding anything else.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Butter: I recommend unsalted butter for the best control over the flavor, but salted butter can work if that’s what you have. If using salted butter, you may want to omit the additional pinch of salt.
- Heavy cream: Whole milk can be used if needed, although the frosting may be slightly less rich and creamy.
- Vanilla bean paste: Vanilla extract works well as a substitute. The flavor will still be delicious, you just won’t have the little vanilla bean flecks.
- Granulated sugar: Stick with granulated sugar for the lavender syrup. It dissolves easily and keeps the syrup light in color.
- Dried culinary lavender: Don’t substitute lavender from a floral or craft source. For baking, use dried lavender specifically labeled as culinary/food-grade.
Dietary Substitutions
- Gluten-Free Lavender Buttercream: The ingredients in this frosting do not contain obvious gluten-containing ingredients, but always check individual labels if you need the recipe to be strictly gluten-free, particularly for specialty ingredients.
Leftovers and Storage
- Lavender Buttercream
- Refrigerator: Store leftover lavender buttercream in an airtight container in the refrigerator for up to 1 week. Before using, allow it to soften at room temperature and re-whip it until smooth and fluffy.
- Freezer: You can freeze it for about 2–3 months. Thaw overnight in the refrigerator, then bring to room temperature and re-whip.
- Lavender Simple Syrup
- Store leftover lavender syrup in a covered container in the refrigerator rather than at room temperature. Since this is a small homemade syrup without preservatives, I recommend making it relatively close to when you need it rather than keeping it for an extended period. Use it within 1–2 weeks.
But, I Still Have A Few Questions…
What does lavender buttercream taste like?
Lavender buttercream has a delicate floral flavor with a slightly sweet, aromatic quality. The vanilla helps balance the lavender so the frosting tastes floral and fragrant rather than overwhelmingly herbal.
Does lavender buttercream taste like soap?
It shouldn’t! Lavender can taste soapy when too much is used, which is why this recipe uses a relatively small amount of culinary lavender to make an infused simple syrup. Using culinary lavender and following the steeping time helps keep the flavor balanced.
What kind of lavender should I use for lavender buttercream?
Use dried culinary lavenderthat is specifically labeled for food use. Avoid lavender intended for crafts, decoration, or other non-food purposes.
Can I use fresh lavender instead of dried lavender?
The recipe was developed using dried culinary lavender, so I recommend sticking with dried lavender for the most predictable flavor. Fresh lavender contains more moisture and can vary in strength, which makes a direct substitution less straightforward.
Can I skip the lavender simple syrup?
If you want lavender-flavored buttercream, the syrup is an important part of the recipe because it infuses the lavender flavor into the frosting. You can skip it if you simply want vanilla buttercream, but the finished frosting will no longer have the intended lavender flavor.
Why make lavender simple syrup instead of adding lavender directly to the frosting?
Infusing the lavender into simple syrup allows you to add the floral flavor without having dried lavender pieces throughout your buttercream. It also gives you more control over how much lavender flavor you add.
Can I make the lavender syrup ahead of time?
Yes. The lavender syrup can be prepared ahead of making the frosting. Cool it completely, then store it covered in the refrigerator until you’re ready to use it.
How long does lavender simple syrup last?
Because this recipe has not been formulated or tested as a long-term shelf-stable syrup, I recommend making it close to when you plan to use it and storing any extra refrigerated rather than keeping it at room temperature.
What can I do with leftover lavender simple syrup?
Don’t toss it! The extra lavender syrup is perfect for adding a little floral sweetness to drinks and desserts. Stir it into lemonade or iced tea, add a splash to sparkling water, use it to sweeten a latte or cocktail, or drizzle a little over pancakes, waffles, or fruit.
Can I use leftover lavender syrup in other desserts?
Absolutely! Use it anywhere you’d normally use simple syrup. A little lavender syrup is especially good brushed over vanilla or lemon cake layers, spooned over fresh berries, or added to whipped cream for a subtle floral flavor.
How should I store leftover lavender simple syrup?
Transfer the cooled syrup to a clean, airtight container and refrigerate it. Since this recipe is homemade and doesn’t contain preservatives, I recommend using it within about 1–2 weeks.
Can I freeze lavender simple syrup?
Yes! Freeze it in a small airtight container or in ice cube trays for easy portions. Once frozen, transfer the cubes to a freezer-safe bag or container and thaw only what you need.
Can I use vanilla extract instead of vanilla bean paste?
Yes. Vanilla extract is an easy substitute for vanilla bean paste. The frosting will still have plenty of vanilla flavor, but it won’t have the little vanilla bean flecks.
Can I make this frosting without food coloring?
Absolutely. Food coloring is completely optional. Without it, the buttercream will be a pale creamy color, and the lavender flavor will be exactly the same.
How do I make the frosting more purple?
Add violet food coloring a tiny amount at a time. Lavender buttercream generally looks prettiest with a soft, muted purple rather than a very bright color.
Why is my buttercream too thick?
If your buttercream is too thick, add heavy cream a little at a time (about 1 tsp at a time), mixing well after each addition. Avoid adding a lot at once because it’s much easier to loosen frosting gradually than to fix frosting that’s become too thin.
Why is my buttercream too thin?
If the frosting is too soft, gradually add a little more powdered sugar until it reaches the consistency you want. Also make sure your lavender syrup was completely cooled before adding it to the frosting.
Can I pipe lavender buttercream onto cupcakes?
Yes. This buttercream can be used for piping as well as spreading. If you’re making detailed decorations, adjust the consistency with powdered sugar or heavy cream as needed.
What desserts pair well with lavender buttercream?
Lavender buttercream is especially good with vanilla cupcakes, lemon cake, white cake, sugar cookies, shortbread, chocolate cake, and other lightly flavored desserts where the floral frosting can stand out.
Can I use lavender buttercream on chocolate cake?
Absolutely. Lavender and chocolate can make a surprisingly lovely combination. The floral flavor provides contrast to the richness of chocolate, especially with dark or bittersweet chocolate.
Can I make lavender buttercream ahead of time?
Yes. The frosting can be prepared ahead and stored until you’re ready to decorate. Let chilled buttercream soften at room temperature, then re-whip it before using if needed.
How do I get smooth lavender buttercream?
Start with properly softened butter, beat it until fluffy, add the powdered sugar gradually, and make sure the lavender syrup is completely cool. A final few minutes of whipping can help give the frosting a lighter, smoother texture.
Can I freeze lavender buttercream?
Yes, buttercream can generally be frozen for later use. Store it in an airtight freezer-safe container, then thaw it in the refrigerator and bring it back toward room temperature before re-whipping and using.
Other Recipes You’ll Love
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Lavendar Buttercream
Ingredients
Lavender Simple Syrup
- ½ cup granulated sugar
- ½ cup water
- 2 teaspoons dried culinary lavender
Lavender Buttercream
- 1½ cups unsalted butter softened
- 4 cups powdered sugar
- 4 tablespoons heavy cream plus more as needed
- Pinch of salt
- 1 teaspoon vanilla bean paste
- 1 tablespoon cooled lavender simple syrup
- Optional: 1 drop violet food coloring
Instructions
Make the Lavender Simple Syrup
- Add the granulated sugar, water, and dried culinary lavender to a small saucepan.
- Bring the mixture just to a simmer over medium heat, stirring occasionally until the sugar has dissolved.
- Remove from the heat and let the lavender steep for 10 minutes.
- Strain the syrup through a fine-mesh strainer to remove the lavender.
- Allow the syrup to cool completely before adding it to the buttercream.
Make the Lavender Buttercream
- Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment, or use a large mixing bowl and hand mixer.
- Beat the butter on medium-high speed until light, fluffy, and creamy, about 2–3 minutes.
- Gradually add the powdered sugar, mixing on low after each addition until incorporated.
- Add the vanilla bean paste and salt and beat on medium-high speed.
- Continue beating on medium-high speed and add in the 1 tablespoon cooled lavender syrup and then the 4 tablespoons heavy cream (1 tbsp at a time) until the frosting is light, fluffy, and smooth. About 2-3 minutes. Scrap down the bowl as needed.
- Check the consistency. If the buttercream is too thick, add additional heavy cream 1 teaspoon at a time, mixing well between additions, until it reaches your desired consistency.
- If desired, add 1 small drop of violet food coloring and mix until evenly incorporated.
- Use immediately to frost or pipe onto your favorite cakes, cupcakes, cookies, or other baked desserts.
Notes
- The lavender syrup recipe makes more than the 1 tablespoon needed for the frosting. The extra syrup can be refrigerated and used to flavor drinks, lemonade, iced tea, or other desserts.
- For the best lavender flavor, use culinary lavender and don’t increase the amount of lavender dramatically. Lavender can become quite strong and bitter when overused.
lavender buttercream | lavender frosting | lavender buttercream frosting | lavender frosting recipe | homemade lavender frosting | lavender cupcake frosting | lavender cake frosting | lavender simple syrup | lavender vanilla buttercream | floral buttercream | easy buttercream frosting | homemade buttercream frosting | buttercream frosting recipe | lavender dessert | lavender baking recipes
Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.