Lemon Lavender Frosting Recipe: Icing On the Vanilla Cupcake
This resourceful chef had a batch of vanilla cupcakes and nothing to frost them with. So, she came up with this lovely and unusual lavender lemon icing recipe on cupcakes she made for a wedding.
The lavender plant is not only used for its dried purple flowers in baking, but also in lavender honey, as an herb mix with goat cheese, or as part of a sweet syrup. It can be added to shortbread, cheesecake, jams, cookies, ice cream or beverages like lemonade and loose teas. It has a sweet, floral flavor and strong smell. It can be very intense in both taste and aroma, so be careful when measuring the amounts. Dried lavender for culinary use can be found in most Whole Foods stores in several ounce bags. You may also come across lavender oil but this is usually for therapeutic purposes. Its aroma has a relaxing, soothing effect and is often used as aromatherpy during massage.
Feel free to adjust the amount of powdered sugar in this lemon icing recipe to suit your taste. Lemon has a tendency to accentuate flavors, so you can a little at a time until you feel you’ve reached the right amount. What we love about this recipe is the flecks of purple and yellow that appear in the frosting. Also, you have the opportunity to garnish the cake or cupcake with fresh lavender blossoms. What could be more beautiful for a spring wedding or anytime!
Lemon Lavender Frosting Recipe from the Oregon Louisiana Chef
- zest of 1 lemon
- 1/2 cup of softened butter
- 3-5 cups of powdered sugar
- 2-3 tbs of lavender flowers
- juice of one lemon
- dash of salt
“I creamed the butter with the zest, then added half the sugar, lavender flowers and the lemon juice. I mixed that, then added the rest of the sugar and the salt. Easy!!”
via Lemon Lavender Frosting – The Oregon Louisiana Chef.
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