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I have not used lavender in buttercream but I have made Lavender Sugar cookies using lavender flowers not extract or essential oil. it only takes a couple Tablespoons per batch. Too much will make it taste horrid... personaly I would only use the flowers when cooking I think the oils would be verrrry difficult to get the right flavor from. If you do not want the flowers in the frosting you could make a sugar infused with lavender by placing the lavender flowers with sugar in an airtight container for several weeks. The longer is sits the stronger the flavor would be. I suggest starting off with one week then taste the sugar to see if you like it.
PS. I'm also a soap / bath and body porducts maker and use Lavender alot.
what about loose tea leaves at a specialty tea store or health food store. I know where I live there is a lady that sells tons of loose tea and she has lavender flowers that are dried. Maybe grind them up really fine so that you don't have any large pieces and it releases the flavor as well. Hope it works, that sounds amazing!
Yep I recomend either ordering the flowers from some place online or a health food store. you want to be carefull with teas check the ingredients and make sure your getting just lavender and not other tea ingredients also.
I buy culinary lavender from Penzeys. You can spin it in the food processor with sugar to grind it. You can melt butter and lavender, strain out the lavender for infused butter. You can brew the lavender with water for infused water. These are just a few of the possibilities. Do an interet search for lavender recipes and see how they incorporate it into the recipe.
I would only use culinary lavender, it is certified as safe for human consumption.
I like the infused water idea. It would work perfectly with a meringue buttercream recipe!
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