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 confectioners’ 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 confectioners’ 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
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Fudgy Chocolate Bundt Cake
Glossy, intensely chocolaty, and spiked with coffee and sour cream, this Bundt is the ultimate all-purpose dessert.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.