This frosting is creamy, floral and sweet. It goes perfectly with Earl Grey Cake (or I'm imagining a coffee flavored cake). Plus anything honey and lavender makes me think of my friend, Brooke; and anything that makes me think of her can't be a bad thing. So, let's make honey lavender buttercream together...
This buttercream is also the beginning of a collaboration with my friend Becca from Happily The Hicks. So check her blog for a sweet recipe that’ll pair perfectly with this butter cream and the cake underneath!
Start with 2 cups (4 sticks) room temperature unsalted butter in a large bowl. And I really mean large cause powdered sugar flies.
Beat it on medium for about 30 seconds.
Next you'll need 1 1/2 teaspoons of whole dried lavender. I found mine at Whole Foods but I know it can be found at Sprouts too.
Since nobody wants a chunk of lavender in their mouth either chop it finely with a knife or put it through a hand grinder. (we happen to have one like this for coffee)
Add it to the whipped butter and whip some more
Now add in 1 1/2 tsp honey and whip again
Next we're going to add 8 cups of powdered sugar and 2 T heavy cream. BUT add it in 2 cup additions with splashes of cream in between. Beat well after each addition.
Well that was easy. Now we have thick creamy, smooth and tasty frosting.
With a spatula get everything off the sides and give it a good stir to let the air bubbles out. Now it's ready to use.
You can keep it at room temperature for about 3 days or if you want, keep it in the fridge for two to three weeks. Either way, if you're not using it immediately you'll want to cover it with plastic wrap, making sure the wrap is touching the whole surface of the frosting. If you're refrigerating it, let it get back to room temperature before using it and give it a good stir too.
Let me know if you make this recipe by taking a photo and tagging me @MartinezMade_ on Instagram or use the Hashtag #MartinezMade. Or comment here and let me know what you think! It'll make my day