3/4 cup butter, softened
8 cups sifted powdered sugar
1/4 cup milk
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
Beat butter until smooth.
Slowly add 1 cup powdered sugar, mix well.
Slowly beat in 1/4 cup milk and extracts.
Beat in 1 cup powdered sugar at a time.
Stop when it becomes spreadable, but not stiff.
Add 1-2 Tbsp milk if the frosting looks dry or crumbly.
Boil 1 heaping tsp dried lavender buds in 1/2 cup water for 5 minutes. Let cool.
Remove the lavender buds and alternate adding your lavender water and the powdered sugar, mixing well each time.
Use the water instead of the milk, and leave out the almond extract.
This is so good on shortbread cookies or a lemon cake.
I love frosting.