Blackberry Lavender Buttercream
 
 
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Ingredients
  • 2 tablespoons milk (I used almond)
  • 1 teaspoon dried organic lavender flowers, optional but interesting
  • ¾ stick or 6 tablespoons unsalted butter, room temperature
  • 1 cup fresh blackberries, pureed and strained (approximately ¼ cup)
  • 5 cups powdered sugar
Instructions
  1. Combine milk and lavender in a small bowl and mix well. Cover and refrigerate overnight or for at least 8 hours to infuse the milk with lavender flavor.
  2. When you are set to make the buttercream, strain the lavender from the milk and set the lavender milk aside.
  3. *NOTE: If you're not in to doing the lavender, simply skip this step and add in the milk when you are whipping your butter in the next step.
  4. Beat together butter with the milk and add ¼ cup of blackberry puree. Beat until combined. Add 4 cups of powdered sugar and beat on low first until combined then switch to high and continue beating until fluffy, about 5 minutes. If the icing is still too runny, add another cup of powdered sugar, a little at a time, until the buttercream reaches the consistency for piping. You want a nice thick buttercream for decorating.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2016/06/20/lemon-pudding-cupcakes-with-blackberry-lavender-buttercream/