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Lavender Icing


Use this recipe when making our Spring Cupcakes with Sugared Flowers.

  • Yield: Makes enough for 2 dozen cupcakes

Source: Martha Stewart Living, May 2007


  • 1/3 cup whole milk
  • 1/2 teaspoon dried lavender
  • 3 cups confectioners' sugar
  • Violet gel-paste food coloring


  1. Bring milk and lavender just to a boil in a small saucepan. Remove from heat, and let steep 10 minutes. Strain, and discard lavender. Whisk in sugar until smooth. Strain again. Add food coloring until desired shade. Use immediately.

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