Lavender Butter Recipe
If you are a lavender lover, an easy way to add lavender flavor to any of your baked goods is to replace the butter in your recipe with lavender butter. The recipe for lavender butter is so easy that it is almost a stretch to call it a recipe!
Culinary lavender [paid link] adds a unique and springy flavor to any dish, and I think it truly shines in desserts.
I recommend you try replacing the butter in my lemon cupcakes with lavender butter for the freshest spring dessert imaginable. It would also work really well in my raspberry scones.
Lavender butter is also great on hot rolls and when served alongside breads and pastries at a brunch. I learned from Kelly at Sounding my Barbaric Gulp that lavender butter is great on artichokes, too! As another idea, consider maple butter as a delicious alternative for putting on breads and pastries.
If you’re into lavender, I also recommend my lavender shortbread – you can adjust the level of lavender as you see fit.
- 1/2 cup unsalted butter room temperature
- 1 teaspoon culinary lavender [paid link]
- In a food processor, cut the lavender into the butter until it is fully integrated. Wrap the lavender butter in parchment paper and store in the fridge.
- Refrigerate overnight to give the flavor more time to absorb into the butter.
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