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Lavender and Honey Cream Cheese Frosting


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Lavender and Honey Cream Cheese Frosting





1 cup heavy whipping cream
1/4 cup confectioners’ sugar
1 tablespoon chopped fresh lavender
1/2 vanilla bean, split in half, scraped and seeds reserved
1 (8-ounce) package cream cheese, room temperature
1/4 cup honey 


• In a medium bowl, beat cream, confectioners’ sugar, lavender, and reserved vanilla seeds. Beat at high speed with an electric mixer until medium-stiff peaks form. Set aside.
• In another medium bowl, beat cream cheese and honey at high speed until smooth and creamy, approximately 2 minutes. Add cream mixture to cream-cheese mixture, beating at medium speed until combined. Transfer to an airtight plastic container.
• Refrigerate for 2 hours before using.

Pictured with Lavender-and-Honey-Kissed Carrot Cakes  


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