Lavender Buttercream Frosting

by Megan Pence at Wanna Be A Country Cleaver

Prep Time: 25 minutes

Cook Time: 5 minutes (for steeping)

Difficulty: Intermediate

Servings: Covers 12 cupcakes

Ingredients:

~ ¼ cup, dried lavender buds

~ 4 Tbsp butter, room temp.

~ ⅓ cup, 2% milk, hot.

~ ½ tsp vanilla extract

~ ¼ cup whipping cream

~ 4 ¼ cups powdered sugar, sifted

~ 1 coffee filter for steeping lavender

Directions:

Place lavender buds into the coffee filter. Place in bowl, pouring the hot milk over the tops and allowing to steep for 7-10 minutes. Lift coffee filter and buds out of the milk, and squeeze to extract as much milk from the package as possible. Discard buds and filter.

In a large bowl or with a stand mixer, combine butter, vanilla extract, lavender infused milk, and ½ of the sifted powdered sugar. When incorporated add remaining sugar, beating until frosting is light and fluffy. At the end, beat in whipping cream. If it is still too thick, add a little more to get proper consistency.

Top onto lemon or vanilla cupcakes.

Enjoy!