Ever since my chocolate lavender ice cream a few months ago, I’ve been dreaming of new ways to combine the two flavors. Since I’ve been known to eat both frosting and ice cream by the spoonful, a chocolate lavender buttercream frosting was a natural next recipe to share!
When it comes to baking with lavender, you have two options. Dried cooking lavender or lavender extract. Personally, I prefer the dried lavender because I can steep it in heavy cream and get a nice subtle flavor into my baked dishes. Obviously if making something that doesn’t require a liquid element (like shortbread) I would opt for the lavender extract. For this recipe though, I went with my favorite method.
Much like with anything else, people’s love of lavender ranges. Some LOVE IT while others barely tolerate it. Because of that, I’d advise you to keep your audience in mind while choosing how much lavender to steep in your heavy cream. Want it to be a really strong flavor? Go with 3-4 tablespoons. Want a really light floral taste to your buttercream? Go with 1 tablespoon.
My husband hates lavender so whenever someone else in my life tells me that they like it, I find any and all excuses to make something lavender-flavored for them! So, when my coworker told me her birthday was coming up and dropped a hint that she was a fan of lavender, I knew exactly what to make for her! Hello yellow cake with chocolate lavender buttercream.
This buttercream is full of chocolate flavor with just a hint of floral notes in each bite. It’s wonderfully creamy and the perfect addition to any cake or cupcake. I’ve also been known to eat it by the spoonful, so you are also welcome to ingest it that way. The recipe makes enough frosting for a three-layered cake but if you are planning to pipe some ornate decorations, I’d advise you to make a batch and a half.
If you don’t have time to ice your cake (or cupcakes) immediately, just put the buttercream in the fridge. When ready to use it again, leave it at room temperature to soften up for 15-30 minutes and then whip it up in your stand mixture to get it nice and airy again. You might need to add a drop or two more of heavy cream to make it really smooth and creamy.
Ready to get baking? What would you put this chocolate lavender buttercream on? I went with Courtney’s classic yellow cake but the options are endless!
- ½ cup heavy cream
- 2 tablespoons dried cooking lavender
- 2 cups butter, softened
- 5 cups powdered sugar
- ½ cup cocoa powder
- 1 tablespoon vanilla
- Place the heavy cream and the lavender in a container, cover and refrigerate overnight.
- Once you’re done steeping the lavender and the heavy cream, start the rest of the buttercream. Cream the butter in the bowl of your stand mixer. Sift in the powdered sugar and the cocoa powder. Turn the mixer on low and slowly build up the speed as the sugar mixes in (start it slow so that the sugar doesn’t fly everywhere beyond the bowl). Mix in the vanilla.
- Strain the lavender out of the heavy cream and add the heavy cream to the bowl. Mix on medium high for 3-5 minutes until the buttercream is lighter in color and creamy.