Wednesday, July 07, 2010

Lavender Cream Cheese Frosting

This large batch is enough to (barely) frost and fill a three-layer cake. If you want a more generous covering, fill with something else, whether jam or cream, or what have you.

If you need a smaller amount, halve the recipe. One tablespoon = three teaspoons.

Instructions for "making" lavender extract will be provided at the end of the recipe for the frosting.



Lavender Cream Cheese Frosting

(4) 8 oz. packages of cream cheese
(2) sticks unsalted butter [8 oz.]
1 tbl. dried lavender flowers
1 tbl. lavender extract*
lavender honey to taste
[optional] red and blue food coloring


Grind dried flowers. (You can use a food processor, but I prefer my mortar and pestle. It won't take long.)

Whip the softened cream cheese and butter together, and stir in the flowers and extract. Sweeten to taste with honey. If you wish to color the frosting, add tiny, equal amounts of food coloring. If using liquid, 2 drops each should suffice; if using paste, 1 dab each on a toothpick. The frosting should be very pale, more white than anything else.

This frosting is rich but not overwhelming. It is tangy, even when sweetened. It's particularly good on chocolate zucchini cake, and would probably be a good choice for carrot cake as well.



*Lavender Extract

Fresh lavender leaves
Good quality vodka
glass bottle with a good seal


Stuff the bottle very full of leaves. (Don't forget to wash them first, and pat dry.) Cover with vodka; close the bottle.

Leave in a sunny place for up to 18 days. Each day, shake gently.

When it's strong enough, strain and re-bottle. Use as you would any other baking extract.

2 comments:

C.K. Dexter Haven said...

You've been tantalizing me with this recipe for the last three entries; promise me you'll post some pictures!

Eileen said...

Oh, the 4th of July cake is wearing this. Take a gander. :-)

The cake itself is the infamous Feather Cocoanut [sic] Cake.