Lavender cake frosting?

I want to make chocolate cupcakes with lavender frosting, but i can't find a recipe for the frosting anywhere. Should I just make regular frosting and add fresh lavender to the mix? Also, is lavender available at most health food stores and will a vegan butter work instead of the thick stick butter? i think it might turn out too thin. (i know the sugar isnt vegan)

Lavender cake frosting?
For the Frosting


1 cup cream cheese, softened


1 1/2 cups confectioner's sugar, sifted


2 tablespoons dried lavender flowers





beat the cream cheese and confectioner's sugar in a medium bowl with an electric mixer, until light and creamy. . Stir the lavender flowers.
Reply:Lavender Frosting:


1 cup powdered sugar


2 tablespoons dried culinary lavender flowers


2 tablespoons milk


2 teaspoons light corn syrup





In a small plastic bag, combine powdered sugar and dried lavender flowers. Let stand at least 1 day before using. When ready to use, sift the mixture into a medium-size bowl; discarding lavender flowers.





Add milk and corn syrup, mixing well. NOTE: Additional powdered sugar or milk may need to be added (enough milk to make frosting easy to spread). Spread on cooled cookies.








VEGAN BUTTER WILL DO OK. JUST ADD 15% MORE OF VEGAN BUTTER. ANIMAL BUTTER HAS 85% FAT AND 15% WATER. VEGAN HAS 65-70% FAT. SO YOU NEED TO ADD A LITTLE MORE OF VEGAN TO REACH THE SAME FAT % THAN BUTTER.


FOR EXAMPLE IF RECIPE CALLS FOR ONE STICK OF BUTTER (NORMALLY 100 GRS, AT LEAST HERE) USE 115 GRS OF VEGAN BUTTER.
Reply:Lavender Frosting:


1 cup powdered sugar


2 tablespoons dried culinary lavender flowers


2 tablespoons milk


2 teaspoons light corn syrup





In a small plastic bag, combine powdered sugar and dried lavender flowers. Let stand at least 1 day before using. When ready to use, sift the mixture into a medium-size bowl; discarding lavender flowers.





Add milk and corn syrup, mixing well. NOTE: Additional powdered sugar or milk may need to be added (enough milk to make frosting easy to spread). Spread on cooled cookies.
Reply:Use a regular cake frosting recipe that calls for vanilla:


like here


http://www.cakecentral.com/cake_recipe-2...





Replace vanilla with lavendar extract. Places like Sur La Table carries lavendar.
Reply:This frosting is for cookies, but it might be just fine:


Lavender Frosting:


1 cup powdered sugar


2 tablespoons dried culinary lavender flowers


2 tablespoons milk


2 teaspoons light corn syrup





In a small plastic bag, combine powdered sugar and dried lavender flowers. Let stand at least 1 day before using. When ready to use, sift the mixture into a medium-size bowl; discarding lavender flowers.





Add milk and corn syrup, mixing well. NOTE: Additional powdered sugar or milk may need to be added (enough milk to make frosting easy to spread). Spread on cooled cookies.
Reply:The recipe for the buttercream is veganized but I am including the original links below:





Lavender buttercream





1/4 cup water


3/4 cup Earth Balance or Willow Run


1/4 cup Spectrum vegetable shortening


5 cup confectioners sugar (See recipe below)


1/4 cup silk creamer


2 Tbsp dried lavender flowers


2 drops red food dye (opt)


1 drop blue food dye (opt)





In a small sauce pan heat water and lavender flowers to a gentle boil [like making tea... this can be done in microwave too]. Allow the flowers to steep for a while, strain, and cool in the fridge. Next, whip room temperature butter and shortening with cold cream and slowly add the sugar. Add the cool lavender water and the food dye. Add more sugar if necessary and beat on high for a few minutes. Transfer to the fridge until ready to assemble.











Veganized Powdered Sugar





2 cups unbleached cane sugar


1/2 cup cornstarch








In a blender or food processor, blend sugar and cornstarch for 1 minute. Scrape down the sides and blend an additional 30 seconds. Store in an airtight container.