Good lavender can be very potent and a little goes a long way. Below are some swaps and substitutions that can be made in this recipe. Turn off and scrape the sides down again. Whisk in sugar until smooth. Lift your bowl away from the pot, and dry the bottom with a towel. Eggs are easiest to separate when they’re cold. Usually you can add flavoring like an extract right in, but working with lavender is a bit different. Mix on medium-high until fully incorporated. Traces of grease in your mixing bowl can prevent your meringue from forming stiff peaks. Lavender Milk 1 cup (240ml) whole milk 2 tsp dried culinary lavender. Just be sure to omit the salt that this frosting recipe calls for. A silver plateau adds a touch of elegance. You might want to add more gel color for a darker, deeper shade. 6 oz (170 g) white chocolate 3/4 cup or 1-1/2 sticks (120 g) unsalted butter, softened 1-1/2 cup (300 g) granulated sugar 2 whole eggs 4 egg yolks 1 tsp vanilla 3 cups (375 g) cake flour 4 tsp baking powder ½ tsp salt 1 tbsp dried culinary lavender 1 1/4 cup buttermilk at room temp. However, you can use 3 Tbsp of fresh, organic lavender in its place. In a stand mixer, use the paddle attachment to blend the butter on medium until pale and fluffy. I love that this frosting isn’t super sweet, because it lets the flavor of the lavender really shine through. kitchenlane.com/2012/05/freshlavenderbuttercreamfrosting.html If you have a huge sweet tooth and are a bigger fan of American buttercream, you can use that as the base in the recipe instead. When all butter is mixed in, scrape the sides and bottom of the bowl with a rubber spatula. Make your lavender frosting ahead of time or save any leftover frosting! To make the jam, add the blackberries, honey, lemon juice, and lavender to a medium-size pot set over high heat. 12. Welcome to the 4th Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. Mix on low until the color is uniform. Now add a tiny amount of food coloring. Beat in the vanilla extract. The frosting will increase in volume. How to Make Lavender Buttercream While your cupcakes are cooling, you can get to work on making the lavender buttercream. The flowers are fresh and the wedding cake topper unique. Place another macaron shell on top of the macaron. This … Add lemon extract. I’ve found the best way to do this is to steep dried culinary lavender in simmered milk. lavender frosting tastes heavenly, it’s delicate, not overpowering at all and in my opinion has just the perfect amount of sweetness you crave on a hot day. For buttercream frosting: Before decorating cupcakes, ensure they are cool. Any information would be appreciated. Scrape the sides down again. Turn the mixer on low. In a stand mixer, use the paddle attachment to blend the butter on medium until pale and fluffy. Your email address will not be published. Please leave a rating, and let me know your thoughts by sharing a comment/. Lock the bowl into place on your stand mixer, and beat on medium high using a whisk attachment. Let milk + lavender steep for 30 minutes. If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week. Golden Lavender Buttercream Frosting. I learned how to pipe a buttercream rose from this amazing video, Young Living’s Vitality line of essential oils HERE, http://www.5dollardinners.com/homemade-vanilla-extract/, 8 Diffuser Blends Inspired by Candle Scents, Natural Plant Spray for Indoor & Outdoor Plants. Place in the refrigerator to chill for 30 minutes to … If I do a flower cake I usually use buttercream but love the look of artificial flowers. It can be. kitchenlane.com/2011/07/love-affair-with-lavender-lavely-lemon.html A perfect cupcake for summer, these Lemon Lavender Cupcakes are topped with a sweet homemade blackberry buttercream frosting and stuffed with an optional blackberry filling. Blend until ingredients are integrated and then turn the mixer off. Garnish with fresh blueberries, lemon slices, and culinary lavender buds. The frosting should have a thick whipped consistency at this point. Egg Whites – A great vegan substitute for 1 egg white is two tablespoons of aquafaba (chickpea liquid). Put the remaining culinary lavender on a small plate. dried lavender, powdered sugar, butter, lemon juice, lavender extract and 12 more. Sweet crystallized honey and fresh lavender combined with our creamy buttercream give this macaron a candy crunch taste that you just can’t get enough of. 1. Add 7 egg whites and 2 cups granulated sugar into your clean mixing bowl. Lavender Cake 1/4 cup (60ml) sour cream 2 1/4 cups (325g) cake flour 1 1/2 cups (300g) granulated sugar 1 Tbsp baking powder 1/2 tsp salt 1 cup (2 sticks / 225g) unsalted butter, diced, at room temperature 1 1/2 tsp pure vanilla extract 4 large eggs . Jump to recipe. Fresh blackberries and blueberries are waiting to burst inside these cupcakes and then topped with a refreshing lavender buttercream. If you prefer a more intense flavor, you can always steep more lavender in your milk. This lavender buttercream recipe makes the fluffiest frosting with deliciously delicate floral notes. Mix in 2 cups unsalted butter at a medium speed, 1 Tbsp at a time. LAVENDER LEMON CAKE WITH WHITE CHOCOLATE BUTTERCREAM. INGREDIENTS. Whisk the mixture constantly for about 3 minutes, until it reaches 160 degrees F. You can test the mixture to see if it’s ready by rubbing a tiny bit between your fingertips. Tag me @chelsweets and use the #chelsweets on social media so that I can see your amazing creations! https://nancyslavenderplace.com/lavender-buttercream-frosting-recipe Whip your meringue until your peaks are stiff enough to defy gravity. Move the frosting to the bag and frost your cupcakes. Blend until ingredients are integrated and then mix on medium for 2 minutes. Once boiling, use a potato masher or fork to break down and mash the berries. If the lavender flavor is too light for your tastes, add 1 more drop of Lavender essential oil and blend again. Remove from heat, and let steep 10 minutes. It's balance perfectly with a hint of honey! Learn more about Chelsweets Privacy Policy. Add food coloring until desired shade. Pulse together the lavender and granulated sugar in a food … The floral notes of the lavender compliment the zesty citrus of the lemon. Before making the frosting, be sure to thorough clean your mixing bowl; if there’s any grease it can make it difficult to make the meringue. ½-1 whole vanilla bean. Remove cake from the fridge and frost with remaining frosting. Dried Lavender – Dried, culinary grade lavender is best for imparting a strong lavender flavor in this frosting. Increase the speed of the mixer, scraping down the sides if needed, beating the frosting until fluffy and combined. On another topic I wanted to ask when you use artificial flowers on a cake the stem is wrapped but does it matter that the actual artificial flower is resting on the cake itself? A 4 tiered beauty with lavender buttercream and a cornelli lace design. Let the mixture steep for 15 minutes, then pour the liquid through a strainer into a small bowl. Mixed the Made this in 6-inch rounds instead of 8-inch and it needed about 30 minutes of baking time to come clean off a cake tester. Using a … Mix until smooth and creamy. Crush lavender with a spoon or mortar and pedestal to release lavender oils. water, milk, fresh lemon juice, sugar, lemon slices, salt, all purpose flour and 14 more. Add in the vanilla extract and 1 drop of Lavender essential oil. The bowl should create a seal over the pot. Add butter to the bowl of your electric mixer fitted with the paddle attachment and beat until creamy. If you don’t have any on hand, you can just omit it from this recipe. In separate bowl, sift flour, baking powder, and salt. Now the real question is how do you get that wonderful lavender flavor into this frosting?? Using an electric mixer, start beating butter, sugar, and milk on medium speed. Liquid food coloring can work too, but you won’t be able to get as strong of a color. The buttercream locks in all the moisture, keeping the cake fresh and delicious! Reserve 3/4 cup for your buttercream. 1 cup unsalted butter, room temperature; 4-6 cups powdered sugar; ¾ cup heavy cream; 1½ tsps dried culinary lavender bud plus more to sprinkle over cake (I used Terre Bleu lavender culinary bud) Bring the mixture to a boil. Place the frosting tip into the decorator bag. Sign up for our free newsletter filled with 4 sticks unsalted butter, almost room temp (cut into little cubes) 2 tsp vanilla extract. Granulated Sugar – The amount of sugar in this frosting is just right to whip up a meringue with stiff peaks. Sift the almond flour mixture through a fine-mesh sieve into a large bowl and set aside. Continue to cook for 5 to 8 minutes, or until the jam has reduced and thickened by one-third. Vanilla extract – Other extracts can also be used in place of the vanilla extract like almond extract or lemon extract. Unsalted Butter – If you only have salted butter on hand you can use it in place of the unsalted butter in this recipe. This makes a wonderful and concentrated lavender milk. In a medium sized pot, add about 1 inch of water bring to a simmer. Its candy-like buttercream is one that your taste … Add in crushed lavender to milk and turn off the heat. Recipes with Essential Oils is a participant in the Amazon Services LLC Associates Program. Cupcakes to be exact. tips & tricks for this oily journey! Lavender … This will take about 2 minutes. This lavender frosting recipe uses a swiss meringue buttercream base. Use immediately. Heat over medium heat, until the milk begins to simmer. At this point in time, the bowl should be back to room temperature and no longer warm to the touch. To make the frosting extra smooth, swap out the whisk attachment for a paddle attachment and continue mixing on a low speed for about couple minutes. You only need about a tsp to give it the perfect amount of flavour. 3/4 cup fresh strawberry puree macerated with 2 tablespoons sugar. Incorporating that delicate lavender flavor takes a little bit of work! You can also use vegan butter or shortening in its place! The sugar should be fully dissolved, and it should feel super smooth and hot to the touch. Gel food coloring is incredibly concentrated, so it allows you to use less. After 30 minutes strain the lavender out and set milk aside. Put the honey buttercream into a pastry bag and pipe onto 1/2 of the cooled macarons. Mix for about 10 minutes, until you have stiff and glossy peaks. Your information will never be sold or shared. Design by SharonHujik.com. Once the mixture has sat for about 15 minutes, simply strain the milk with a fine mesh strainer. Mix on low and taste the frosting. It’s my birthday and I’ll make cake if I want to. Place the bowl on top of the pot filled with simmering water, being sure the water isn’t actually touching the bottom of your bowl. Add the lavender honey, honeycomb, and sea salt to the bowl. Your email address will not be published. You can increase or decrease the total amount but 1/2 cup to suit your taste preferences, but I don’t recommend changing it more than that. Strain, and discard lavender. I love the smell of lavender but somehow can’t get myself to put it in food. Set aside. In a large mixing bowl mix dry ingredients together: Cake flour, baking powder, baking soda, and salt 3-4 sprigs of fresh lavender for garnish (I used lavender from my Terre Bleu dried lavender bouquet) 3 tsps fresh rosemary, chopped; For the frosting. Every bite of this lavender cake is filled with incredible flavor. Required fields are marked *. Turn the mixer on low once again. Strain again. Honey – The honey in this frosting recipe is optional, but I really think rounds out the flavor of the frosting. This might take a few sessions of mixing and scraping until all the color is consistent throughout. Lemon and lavender are the perfect pair! In small food processor puree FRESH strawberries (not frozen) until a smooth consistency. Sweet, creamy and laced with aromatic lavender, this decadent caffeine-free rooibos tea tastes just like a slice of vanilla cake with floral buttercream frosting. Does the lavender when eating it appear stronger than the actual scent or is it milder? If it’s warm, it will melt your butter!! And the most important part about lavender frosting, it pairs perfectly well with almost anything you can think of. These beauties are a delightful, fruity, summer treat! Stay in touch! If you want your buttercream to be colored like mine, I recommend using purple gel food coloring. I used it to make this lavender cake and matched the decoration of the cake to the flavor of the frosting! Sandwiched in between a pastel yellow and lavender macaron. No spam, we promise! If you cut into the cake and have leftovers, 1/4 cup whole milk, room temperature (60 grams), 7 large egg whites, room temperature (235 grams), 2 cups unsalted butter, room temperature (454 grams), 1/4 cup lavender milk, room temperature - recipe above (60 grams). Turn off the mixer and scrape down the sides. 14. If you try this lavender buttercream recipe, I’d love to hear what think of it! If it looks lumpy or broken, keep mixing until it looks smooth and thick. Remove the pan from the stove top and add in 1 Tbsp dried lavender. Place the almond flour, powder sugar and dried lavender in a food processor and process until extra fine. 2 tbsps earl grey lavender tea (alternatively, use 2 tbsp early grey tea and 1 tsp culinary lavender) LAVENDER BUTTERCREAM: 3 cups icing sugar; 1 / 2 cup unsalted butter, at room temperature; 3 tbsps milk; 1 tsp culinary grade lavender; Few drops purple food colouring While I love this recipe just the way it is, I know some of you might not have all of these ingredients on hand! It also gives the frosting a fluffy, silky smooth texture that’s wonderful for frosting on cakes and cupcakes. Your email address will not be published. Add in about half of the powdered sugar. I may have missed the boat on getting this lavender buttercream recipe out last spring, but better late than never! In the bowl of a stand mixer fitted with the whisk attachment place the egg whites and cream of tartar. Blend the confectioners' sugar, lavender, and almond meal in a food processor until fine, then whisk everything into a large bowl. Add in 1/2 tsp salt, 2 tsp vanilla extract, 1/4 cup lavender milk, 2 Tbsp honey, and a couple drops of purple gel food coloring (if desired). Get Lavender Cake Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Or if you like a subtler flavor, you can steep less lavender or steep the same amount for a shorter period of time. Gradually increase the speed to high,... Color buttercream with purple gel food coloring, then fold in honey. With the mixer on low speed, gradually add the powdered sugar and lavender. Let the mixture steep for 15 minutes, then pour the liquid through a strainer into a small bowl. Pour batter into cupcake liners, filling about 2/3 full. A tiny drop will create a beautiful color. You’ll love the not-too-sweet … Set aside to cool completely before using in the frosting. 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Silky smooth texture that ’ s wonderful for frosting on cakes and cupcakes concentrated, so I think! – Other extracts can also be used in place of the unsalted butter at a.! Macerated with 2 tablespoons sugar separate when they ’ re cold processor puree fresh strawberries ( frozen. Lavender buttercream recipe, I ’ ve found the best way to this... The egg whites – a great vegan substitute for 1 egg WHITE is two tablespoons of aquafaba ( chickpea )... And matched the decoration of the frosting remove cake from the stove top and add in 1 Tbsp lavender... Until all the color is consistent throughout, 1 Tbsp dried lavender in its place it...