Wednesday, September 16, 2020

Blueberry Lavender Icing

I talked about the lavender and rose syrups from Le Monin that I bought, but I forgot to attach this photo to show just how big the bottles are… Luckily, they are so pretty that they actually look really nice sitting on the countertop, but it *is* going to take a long time to get through them. So every once in a while, I used them in a recipe. 

I zeroed in on this blueberry lavender icing recipethe rest of my sugar cookie dough as a vehicle for this. I only used half of the blueberry purée, so I’m reducing the amounts below (as it is, I’ve got a fair amount of blueberry-lavender purée in my freezer, so I’ll have to figure out a smoothie combination for it!). I still had about half of the icing itself left over after glazing all the cookies, so it would definitely be enough for a cake. 

 If you don’t have storebought lavender syrup, you can make simple syrup and steep lavender in it (see the original recipe for precise amounts). I used ½ cup in the recipe; I started out with ¼ cup, but it didn’t taste pronounced enough to me. Even then, I’m using less liquid than the original recipe called for, and I increased the sugar! I ended up with icing that would be the right consistency to flood cookies – what you see here happened by itself after I dolloped each cookie with a bit of icing. I stored the cookies in the fridge once they were decorated. 

5 oz. blueberries 
1 tsp. lemon juice 
½ cup lactose-free butter, at room temperature 
4 cups powdered sugar, sifted 
½ cup lavender syrup, or to taste 
½ tsp. vanilla 

In a saucepan, on low to medium heat, simmer the blueberries and lemon juice until the berries bubble and release their juices. Using the back of a wooden spoon, mash the berries into a mushy, juicy consistency. Try to squish all of the blueberries, so they will be easier to blend. (I ended up using a hand mixer and straining the mixture afterwards.) Pour the lavender syrup into the berry mixture. Remove from heat and let cool completely. 

Using a hand mixer or stand mixer, cream the butter and powdered sugar until smooth. Add the berry mixture and the vanilla. If you want it thicker, add more butter and/or powdered sugar, or add the berry mixture only a little at a time. Ice or glaze your confection.

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