Key lime and lavender is a bright, tangy combination and when added to buttercream it is fresh and perfect for spring. I used it on the French Vanilla cupcakes but it would be great on any citrus or white chocolate cake as well.
In order to get the flavor of the lavender you must infuse it into the key lime. This takes about 30 minutes. The key lime juice will exact the flavor from the lavender buds but will also extract color and may turn a little pink.
Once it is beaten into the other ingredients it isn’t obvious, or at least it wasn’t in my frosting but you may want to keep the possibility of pink buttercream in mind.
Key Lime and Lavender Swiss Buttercream
- 1 1/4 cup sugar
- 4 large egg whites
- 1/2 pound (2 sticks) of unsalted butter
- 1/2 teaspoon vanilla extract
- 1/3 cup key lime juice
- 2 tbs culinary lavender buds
- Pinch of salt
- Bring the key lime juice to a simmer and add the lavender buds.
- Steep for 30 minutes.
- Strain the buds out of the juice.
- Fill the bottom of a double boiler 1/3 full of water and bring to a simmer.
- Place egg whites and sugar in the mixer bowl if it is stainless steel, or in the top of the double boiler if it isn't.
- Place the bowl over the simmering water and whisk until the sugar dissolves and the egg whites are warm to the touch.
- Remove to the mixer and beat with the whisk attachment until the mixture doubles in volume and is cool.
- Add butter a few tablespoons at a time, whipping constantly.
- When all of the butter is incorporated add the key lime and lavender infusion and whip until well blended.