Begin by grinding the dried culinary lavender in a zip-top bag. Using a rolling pin, roll over the bag for about 2-3 minutes until finely ground.

In a stand mixer fitted with a paddle attachment, add 1 cup of room temperature unsalted butter. Beat on medium speed for about 1 minute until the butter appears light and creamy.

Add the ground lavender and 1 teaspoon of pure vanilla extract to the creamed butter. Continue mixing on medium speed for another minute.

Gradually incorporate 3½ to 4 cups of powdered sugar, alternating with 2-3 tablespoons of room temperature milk. Mix on low speed to avoid a sugary cloud, then increase to medium-high.

Assess the texture of your Lavender Buttercream Frosting. If it’s too thick, add a touch more milk, blending in small increments.

If desired, add a few drops of gel food coloring, using pink and violet to achieve a beautiful lavender hue.

Once your frosting is ready, you can either use it right away or store it in an airtight container in the refrigerator.