The next time you make cake or cupcakes, add this secret ingredient to wow your guests. We mean it, wow. The lavender hue pairs perfectly with lemon, vanilla, or even almond cake! Just ask the chef, Heather Templeton of Heather's Home Bakery.

Lavender-Infused Buttercream


  • 2 tbsp dried lavender
  • 1 cup sugar
  • 1 cup water
  • 2 sticks salted butter, softened
  • 1 3/4 cups powdered sugar
  • Splash of heavy cream (if thinner consistency is desired)


First, create simple syrup by heating 1 cup of water and 1 cup of sugar in a saucepan over medium heat for 2-3 minutes. Stir until fully dissolved. Let cool for 5 minutes.

Next, place 2 tbsp of dried lavender inside the LEVO herb pod.

Place the herb pod inside the reservoir at the “Place Pod Here” marker, and add the silicone stirrer paddle to the bottom of the reservoir.

Add the simple syrup to the reservoir, making sure to fully submerge the dried lavender inside the herb pod with liquid.

Set the infusion for 2 hours at 175º F and press start. After the cycle is complete, let the infusion cool for a few minutes. When cooled and ready, dispense the liquid into a clean container.


Beat the butter and sugar until creamy, about thirty seconds.

Add the simple syrup and mix thoroughly. If thinner consistency is desired, a splash of cream can be added.

Pipe onto your favorite cupcakes, or spread onto your favorite cake. Enjoy!

Chef’s tip: Make a Semi-Homemade Cake. Take a box mix and sub the following: whole milk for water, melted butter for oil, and add in a tsp of vanilla no matter the flavor of mix. It comes out deceptively homemade tasting!

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