INGREDIENTS. Bring the mixture to a boil. Your email address will not be published. Sift the almond flour mixture through a fine-mesh sieve into a large bowl and set aside. The buttercream locks in all the moisture, keeping the cake fresh and delicious! Your information will never be sold or shared. 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. Its candy-like buttercream is one that your taste … 4 sticks unsalted butter, almost room temp (cut into little cubes) 2 tsp vanilla extract. Pulse together the lavender and granulated sugar in a food … 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. How to Make Lavender Buttercream While your cupcakes are cooling, you can get to work on making the lavender buttercream. LAVENDER LEMON CAKE WITH WHITE CHOCOLATE BUTTERCREAM. While I love this recipe just the way it is, I know some of you might not have all of these ingredients on hand! 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. The frosting will increase in volume. Add in crushed lavender to milk and turn off the heat. Usually you can add flavoring like an extract right in, but working with lavender is a bit different. If it’s warm, it will melt your butter!! Turn off and scrape the sides down again. You’ll love the not-too-sweet … It also gives the frosting a fluffy, silky smooth texture that’s wonderful for frosting on cakes and cupcakes. Add the lavender honey, honeycomb, and sea salt to the bowl. 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. If you want your buttercream to be colored like mine, I recommend using purple gel food coloring. These beauties are a delightful, fruity, summer treat! 14. 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 Now add a tiny amount of food coloring. Beat in the vanilla extract. 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. These lavender cupcakes are topped with a luscious buttercream icing and perfect for any celebration. When all butter is mixed in, scrape the sides and bottom of the bowl with a rubber spatula. Mix sugar, butter, eggs until creamy. You can also use vegan butter or shortening in its place! Strain, and discard lavender. Mix on low and taste the frosting. Required fields are marked *. Add in the vanilla extract and 1 drop of Lavender essential oil. Blend the confectioners' sugar, lavender, and almond meal in a food processor until fine, then whisk everything into a large bowl. Learn more about Chelsweets Privacy Policy. It gives this frosting just the right amount of lavender flavor, in my opinion! A silver plateau adds a touch of elegance. You only need about a tsp to give it the perfect amount of flavour. Strategies & Tips for Using Essential Oils, eBook: Essential Oil Recipes for Toddlers to Teens, Make & Take Party Set #2: Moisturizing Beauty, Ready for Romance, and Kitchen & Laundry, Make & Take Party Set #3: Natural Beauty and Household Cleaning, Make & Take Party Set #4: Emotional Support Roller Blends, Frosting for one 9″ layer cake, 24 cupcakes, 6 – 8 rose cupcakes. Turn the mixer on high and mix for 3 minutes. 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. Remove the pan from the stove top and add in 1 Tbsp dried lavender. ½-1 whole vanilla bean. Sandwiched in between a pastel yellow and lavender macaron. Turn the mixer on low once again. Whisk in sugar until smooth. Once the mixture has sat for about 15 minutes, simply strain the milk with a fine mesh strainer. In the bowl of a stand mixer with the whisk attachment affixed, add the egg whites and sugar. 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. 1 batch of frosting is enough to fill and frost a seven or eight inch layer cake, or frost about 3 dozen cupcakes. Add food coloring until desired shade. However, you can use 3 Tbsp of fresh, organic lavender in its place. Honey – The honey in this frosting recipe is optional, but I really think rounds out the flavor of the frosting. It can be. 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). Make your lavender frosting ahead of time or save any leftover frosting! If the lavender flavor is too light for your tastes, add 1 more drop of Lavender essential oil and blend again. If it looks lumpy or broken, keep mixing until it looks smooth and thick. Garnish with fresh blueberries, lemon slices, and culinary lavender buds. Crush lavender with a spoon or mortar and pedestal to release lavender oils. Using a … Good lavender can be very potent and a little goes a long way. For buttercream frosting: Before decorating cupcakes, ensure they are cool. If I do a flower cake I usually use buttercream but love the look of artificial flowers. This makes a wonderful and concentrated lavender milk. Mix in 2 cups unsalted butter at a medium speed, 1 Tbsp at a time. And the most important part about lavender frosting, it pairs perfectly well with almost anything you can think of. Mixed the water, milk, fresh lemon juice, sugar, lemon slices, salt, all purpose flour and 14 more. It’s my birthday and I’ll make cake if I want to. Tag me @chelsweets and use the #chelsweets on social media so that I can see your amazing creations! Let milk + lavender steep for 30 minutes. A 4 tiered beauty with lavender buttercream and a cornelli lace design. Golden Lavender Buttercream Frosting. Any information would be appreciated. In a stand mixer, use the paddle attachment to blend the butter on medium until pale and fluffy. Whip your meringue until your peaks are stiff enough to defy gravity. Mix on medium-high until fully incorporated. Place the frosting tip into the decorator bag. Strain again. kitchenlane.com/2011/07/love-affair-with-lavender-lavely-lemon.html Bring milk and lavender just to a boil in a small saucepan. Remove cake from the fridge and frost with remaining frosting. Lemon and lavender are the perfect pair! I may have missed the boat on getting this lavender buttercream recipe out last spring, but better late than never! Place another macaron shell on top of the macaron. The bowl should create a seal over the pot. Please leave a rating, and let me know your thoughts by sharing a comment/. Jump to recipe. Gradually increase the speed to high,... Color buttercream with purple gel food coloring, then fold in honey. Egg Whites – A great vegan substitute for 1 egg white is two tablespoons of aquafaba (chickpea liquid). Just be sure to omit the salt that this frosting recipe calls for. Place the almond flour, powder sugar and dried lavender in a food processor and process until extra fine. Let the mixture steep for 15 minutes, then pour the liquid through a strainer into a small bowl. kitchenlane.com/2012/05/freshlavenderbuttercreamfrosting.html A tiny drop will create a beautiful color. Eggs are easiest to separate when they’re cold. Move the frosting to the bag and frost your cupcakes. I’ve found the best way to do this is to steep dried culinary lavender in simmered milk. 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) If you don’t have any on hand, you can just omit it from this recipe. It's balance perfectly with a hint of honey! Every bite of this lavender cake is filled with incredible flavor. Using an electric mixer, start beating butter, sugar, and milk on medium speed. dried lavender, powdered sugar, butter, lemon juice, lavender extract and 12 more. To make the jam, add the blackberries, honey, lemon juice, and lavender to a medium-size pot set over high heat. Granulated Sugar – The amount of sugar in this frosting is just right to whip up a meringue with stiff peaks. Remove from heat, and let steep 10 minutes. In a medium sized pot, add about 1 inch of water bring to a simmer. After 30 minutes strain the lavender out and set milk aside. tips & tricks for this oily journey! Turn off the mixer and scrape down the sides. 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? This might take a few sessions of mixing and scraping until all the color is consistent throughout. Add lemon extract. The flowers are fresh and the wedding cake topper unique. Recipes with Essential Oils is a participant in the Amazon Services LLC Associates Program. I used it to make this lavender cake and matched the decoration of the cake to the flavor of the frosting! Put the honey buttercream into a pastry bag and pipe onto 1/2 of the cooled macarons. Unsalted Butter – If you only have salted butter on hand you can use it in place of the unsalted butter in this recipe. And watch videos demonstrating recipe prep and cooking techniques. Dried Lavender – Dried, culinary grade lavender is best for imparting a strong lavender flavor in this frosting. Your email address will not be published. If you try this lavender buttercream recipe, I’d love to hear what think of it! I love the smell of lavender but somehow can’t get myself to put it in food. Turn off the mixer and scrape down the sides. Increase the speed of the mixer, scraping down the sides if needed, beating the frosting until fluffy and combined. This … Below are some swaps and substitutions that can be made in this recipe. 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. The frosting should have a thick whipped consistency at this point. Turn the mixer on to power level 4 and whisk the mixture together for 3 minutes. 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. 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. Add 7 egg whites and 2 cups granulated sugar into your clean mixing bowl. Traces of grease in your mixing bowl can prevent your meringue from forming stiff peaks. No spam, we promise! Swiss meringue buttercream is harder to color than American buttercream, so I really love using gel food coloring with this lavender buttercream. 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. Once boiling, use a potato masher or fork to break down and mash the berries. 12. Lift your bowl away from the pot, and dry the bottom with a towel. You might want to add more gel color for a darker, deeper shade. Alternate adding flour mixture and milk until combined with butter mixture. You can. Vanilla extract – Other extracts can also be used in place of the vanilla extract like almond extract or lemon extract. Add in about half of the powdered sugar. Welcome to the 4th Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. This lavender frosting recipe uses a swiss meringue buttercream base. Lock the bowl into place on your stand mixer, and beat on medium high using a whisk attachment. This will take about 2 minutes. At this point in time, the bowl should be back to room temperature and no longer warm to the touch. Scrape the sides down again. Each tier was propped up slightly above the cake beneath it with pillars. Add butter to the bowl of your electric mixer fitted with the paddle attachment and beat until creamy. 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 . Cupcakes to be exact. Sign up for our free newsletter filled with Mix for about 10 minutes, until you have stiff and glossy peaks. In a large mixing bowl mix dry ingredients together: Cake flour, baking powder, baking soda, and salt In separate bowl, sift flour, baking powder, and salt. LAVENDER CAKE. Bake for 18-20 minutes or … Use immediately. 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. If you prefer a more intense flavor, you can always steep more lavender in your milk. The sugar should be fully dissolved, and it should feel super smooth and hot to the touch. 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. Set aside to cool completely before using in the frosting. Place in the refrigerator to chill for 30 minutes to … Set aside. Stay in touch! Blend until ingredients are integrated and then mix on medium for 2 minutes. https://nancyslavenderplace.com/lavender-buttercream-frosting-recipe Mix until smooth and creamy. The floral notes of the lavender compliment the zesty citrus of the lemon. This lavender buttercream recipe makes the fluffiest frosting with deliciously delicate floral notes. 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. Design by SharonHujik.com. Or if you like a subtler flavor, you can steep less lavender or steep the same amount for a shorter period of time. Reserve 3/4 cup for your buttercream. Add in the rest of the powdered sugar. In a stand mixer, use the paddle attachment to blend the butter on medium until pale and fluffy. Blend until ingredients are integrated and then turn the mixer off. Lavender Milk 1 cup (240ml) whole milk 2 tsp dried culinary lavender. For the Lavender Frosting: 1/2 cup salted butter 1/2 cup shortening 4 cups powdered sugar 2 – 3 tablespoons water or milk 1/2 teaspoon vanilla 1 1/4 teaspoon lavender extract Violet gel … Incorporating that delicate lavender flavor takes a little bit of work! 1. Your email address will not be published. Get Lavender Cake Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Mix on low until the color is uniform. Now the real question is how do you get that wonderful lavender flavor into this frosting?? Put the remaining culinary lavender on a small plate. Gel food coloring is incredibly concentrated, so it allows you to use less. Does the lavender when eating it appear stronger than the actual scent or is it milder? Fresh blackberries and blueberries are waiting to burst inside these cupcakes and then topped with a refreshing lavender buttercream. Heat over medium heat, until the milk begins to simmer. 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Cakes and cupcakes instead of 8-inch and it needed about 30 minutes to … Crush lavender with hint..., ensure they are cool, I recommend using purple gel food coloring, then pour liquid! ( 240ml ) whole milk 2 tsp dried culinary lavender on a small bowl no... About 15 minutes, simply strain the lavender flavor into this frosting just the right amount of sugar this. Until extra fine in your milk but somehow can ’ t be able to get as strong a! Or save any leftover frosting … Crush lavender with a fine mesh strainer with. Tablespoons sugar egg whites and cream of tartar tsp to give it the amount! Best way to do this is to steep dried culinary lavender on a small saucepan lavender milk... Fold in honey be colored like mine, I recommend using purple gel food coloring is incredibly,! Release lavender oils do a flower cake I usually use buttercream but love the look of flowers! Of water bring to a simmer in 1 Tbsp at a time almost anything can.: Before decorating cupcakes, ensure they are cool good lavender can be potent. Blueberries, lemon juice, lavender extract and 1 drop of lavender flavor into this frosting? over... Dozen cupcakes speed to high,... color buttercream with purple gel food coloring with this lavender buttercream Associates.. Completely Before using in the Amazon Services LLC Associates Program add 1 more drop of lavender but somehow can t. Whisk the mixture has sat for about 15 minutes, then pour the liquid through a strainer into small...