Heat 1/4 cup of heavy cream in a saucepan over low heat until warm. Add 1 tablespoon of culinary-grade lavender buds and steep for about 10-15 minutes.

In a mixing bowl, beat 1 cup of softened butter with an electric mixer on medium speed until creamy, about 2-3 minutes.

Gradually add 4 cups of powdered sugar, mixing on low to prevent a sugar cloud, then increase to medium until fluffy.

Strain the lavender-infused cream to remove the buds, then slowly drizzle it into the butter-sugar mixture. Mix on low speed for 1-2 minutes.

Adjust the consistency of the frosting by adding a teaspoon of the infused cream if too thick or more powdered sugar if too thin.

Whip the frosting on high speed for an additional 3-5 minutes until light and fluffy.