Skip to main content
Epicurious
Cookbooks

Lavender Icing

Recipe information

  • Yield

    makes enough for 24 cupcakes

Ingredients

1/3 cup milk
1/2 teaspoon dried lavender (see Sources, page 342)
3 cups confectionersā€™ sugar, sifted
Violet gel-paste food color

Preparation

  1. Bring milk and lavender just to a boil in a saucepan. Remove from heat, and cover; let steep 10 minutes. Strain through a fine sieve into a bowl, and discard lavender. Whisk in confectionersā€™ sugar until smooth. Strain again. Add food color, a little at a time, stirring until desired shade is achieved. Use immediately.

Martha Stewart's Cupcakes
TagsIcingDessertLavenderHerbs & SpicesSnackVegetarianNut FreeGluten Free5 Ingredients or FewerCookbooks
Read More
All the Recipes From Bon AppĆ©titā€™s Travel Issue
Weā€™ve got baked cheddar and leek pasta, maple-mustard sheet-pan salmon, and a strawberry shortcake roll.
Chickpea Tachin With Herb Salad
The golden, crunchy corners are worth fighting over.
The Only Frittata Recipe Youā€™ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Broccoli Confetti Rice
A veg-forward main or gets-along-with-everyone side.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
The Most-Saved Recipes in the Epicurious App This Week
Like potato pea chowder and green goddess grain bowls.