Whip up this buttercream for your next batch of cake or cupcake
1 1/2 tsp dried lavender
1 Earl Grey tea bag
1 cup unsalted butter, at room temperature
2 1/2 cups icing sugar
1/2 tbsp heavy cream or half and half
In a coffee or spice grinder, grind the lavender and contents from the tea bag together into a fine powder. Set aside.
In a large bowl, beat the butter until soft. Beat in the icing sugar, half cup at a time. (Feel free to adjust the amount of sugar to taste. Don't be a slave to the recipe!) Beat in lavender tea mixture, one teaspoon at a time. Once all of the sugar has been added, beat the icing on high until smooth and fluffy.
Beat in cream until smooth.
