Baking & Pastry > Frosting & Icing > Buttercream Frosting > French Buttercream Recipe

Lavender French Buttercream

Elevate your desserts with the delicate floral notes of lavender. This French buttercream recipe infuses the classic base with subtle lavender flavor, creating an elegant and aromatic frosting perfect for cakes, cupcakes, and macarons.

Prep Time
25 minutes
Cook Time
15 minutes
Servings
Approximately 3 cups
Ingredients
  • 6 Large Egg Yolks
  • 1 cup Granulated Sugar
  • 1/4 cup Water
  • 1 tablespoon Dried Culinary Lavender Buds
  • 1 1/2 cups (3 sticks) Unsalted Butter, softened
  • 1/2 teaspoon Vanilla Extract
  • 1/8 teaspoon Pinch of Salt

Infuse the Sugar Syrup

In a small saucepan, combine the granulated sugar, water, and dried culinary lavender buds. Cook over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and continue cooking until the syrup reaches 245°F (118°C) on a candy thermometer. This is the soft-ball stage. Be careful, the syrup is extremely hot. Once the syrup reaches the temperature, remove from heat and let it steep for 10 minutes to infuse the lavender flavor.

Strain the Syrup

Strain the syrup through a fine-mesh sieve to remove the lavender buds. Discard the buds.

Prepare the Egg Yolks

Place the egg yolks in the bowl of a stand mixer fitted with the whisk attachment. Have the mixer ready to go.

Whip the Egg Yolks

Begin whipping the egg yolks on medium-high speed until they become pale and fluffy. This should take about 2-3 minutes.

Temper the Egg Yolks

Slowly and steadily pour the warm lavender-infused sugar syrup in a thin stream down the side of the mixing bowl into the whipping egg yolks. Avoid pouring the syrup directly onto the whisk, as it will splatter. Continue whipping on medium-high speed.

Continue Whipping

Continue whipping the egg yolk mixture until the bowl is cool to the touch. This may take 5-7 minutes. The mixture will become very thick and pale.

Add the Butter

With the mixer on medium speed, add the softened butter, one tablespoon at a time, until fully incorporated. The mixture may look curdled at first, but it will come together as you continue to add the butter. Be patient.

Flavor and Finish

Once all the butter is added and the buttercream is smooth and creamy, add the vanilla extract and salt. Mix until well combined. Taste and add a few drops of lavender extract if a stronger lavender flavor is desired (use sparingly as it can be overpowering).

← Dark Chocolate Ganache Frosting Silky Smooth Italian Meringue Buttercream →

FAQ

  • Can I use fresh lavender instead of dried?

    It is not recommended to use fresh lavender, as the moisture content can affect the sugar syrup and the buttercream's consistency. Dried culinary lavender provides a more consistent flavor and texture.
  • What if my buttercream tastes too soapy?

    Lavender can sometimes impart a soapy flavor if used in excess. Be sure to use culinary lavender and avoid over-infusing the sugar syrup. Start with a smaller amount of lavender and adjust to taste.
  • How can I make the lavender flavor more pronounced?

    For a more pronounced lavender flavor, you can steep the lavender buds in the sugar syrup for a longer period (up to 30 minutes) or add a few drops of lavender extract at the end. Be cautious not to overdo it, as too much lavender can be overpowering.