A Love Affair with Lavender, Plus a Lovely Lemon-Lavender Buttercream Frosting

I’ve grown lavender in my garden for decades. I always liked the graceful look of its purple spires, and I adored its refreshing spicy fragrance that wafted up across the yard. (The pic above is from a local herb farm; the pic at left is my first lavender to bloom this season, always an exciting personal garden event!)

Occasionally, I did cut some lavender to make a fragrant, summery bouquet for the porch. But, unlike the rest of my herbs, which I'm constantly snipping for the kitchen, my lavender was mostly there looking pretty.

Now that's all changed. I've discovered the culinary charms of this beautiful herb, and frankly I've fallen hopelessly in love. (That's a lemon-lavender buttercream on the cupcake--and it is to die for!)

In case you're skeptical about its potential as a recipe ingredient, let me assure you that it won't conjure up images of soap or cologne. Like rosemary or thyme, it just adds a fresh, distinctive herbal note, that tasters often can't identify, but very much enjoy.




I've found that lavender has a great affinity to fresh summer berries and fruit, especially blackberries and peaches. In fact, I created a peach-berry compote that's featured in the current issue of Eating Well magazine. I routinely add a couple flower heads to infuse cooked fruit compotes, sorbet mixtures such as the one here, and even jams and jellies. (I fish out and discard the lavender once the cooking is done.)

Lavender is also delightful in certain baked goods. I've successfully tried it in muffins and cookies. And it's wonderful in the buttercream recipe featured below.

Notice in the pic at right below that I actually decorated the cookie tops with tiny lavender blooms--either fresh or candied will do. They not only add natural color, but provide a pleasing little zing of extra lavender flavor. (Some info on how to preserve various edible flowers and herbs as shown left for later decorative use is here.)







Lemon-Lavender Buttercream Frosting

I love this frosting! Yes, the lemony flavor is enticing, but the added hint of lavender spiciness propels the taste and aroma into the extraordinary range. Be sure to use only fresh, garden lavender in this recipe; dried lavender is coarse in texture and will mar the smoothness of the buttercream.

If you have a lot of lavender, pluck enough tiny purple blooms from the bracts to yield the minimum 1/2 teaspoon called for. If your supply of flowers is limited, use both the tiny blooms and the bracts holding them (but not the stems).  Then process in the processor extra-thoroughly.

Use the buttercream to pipe into rosettes or to swirl over cupcakes or cookies with a table knife. Or tuck the frostings between cookies for a sumptuous sandwich filling.

For convenience, the frosting can be made in advance and refrigerated, then brought to room temperature when you want to use it. The flavor actually seems to intensify during storage.

Tip: To be sure that the lavender and lemon zest integrate smoothly, always process them with the powdered sugar very thoroughly as directed.  There may still be very fine flecks of them in the finished frosting.

Tip: For a frosting with a light lavender color use Concord grape juice instead of orange juice.
 

3 cups powdered sugar, plus more if needed
1 tablespoon finely grated lemon zest
1/2 to 3/4 teaspoon minced fresh lavender blooms (or whole flower heads), washed and patted dry
5 tablespoons unsalted butter, cool, firm, and cut into pats
1 to 2 1/2 tablespoons orange juice or Concord grape juice, or as needed


In a food processor combine the sugar, zest, and lavender. Process until the zest and lavender are very finely ground and the mixture is thoroughly blended, about 4 minutes; for the smoothest frosting texture don’t under-process. As necessary, scrape down the bowl sides and bottom, then continue. Add the butter and process in pulses until just smoothly cut in and no bits remain; the frosting should not be coming together in a mass.

With the motor running, gradually add juice through the feed tube until the desired piping or spreading consistency desired; remember that the frosting will stiffen slightly during standing. If necessary adjust the frosting consistency, adding powdered sugar to stiffen or juice to thin it. Use immediately or cover and refrigerate several days; let come back to cool room temperature before using.

To use the frosting: Add small dollops to the center top of cookies or larger dollops to cupcakes, then swirl attractively with a knife. Or, spoon it into a pastry bag fitted with a 1/2-inch or larger open star tip. Pipe 1- to 1 1/2-inch diameter frosting rosettes onto cookies and large rosettes onto cupcakes.) Or, using a knife, spread the frosting between cookies for cookie sandwiches.

If desired, add fresh or candied lavender flowers or fine shreds of fresh lemon zest on cookie or cupcake tops for garnish.

Makes enough frosting to cover about 30 2 1/2-inch cookies and a dozen cupcakes.