Violet Bakery’s violet icing


Violet Bakery’s violet icing

Photo, Kristin Perers.

Violets were my favourite flowers from a very young age. I loved the way they smelled, I loved the way they looked, and I loved the way that wild violets popped up in and around our backyard—so much so that they became my imaginary violet friends. My mom had this wonderful typewriter that typed in cursive script and as I told her the story of my little talking violets, she typed it up on red paper. When I moved to London and discovered a gorgeous French violet-scented syrup, I created this recipe to use it in.


  • 7 tbsp whole milk , (100 g)
  • 1 tbsp violet syrup , such as Monin
  • 3/4 cup plus 2 tbsp unsalted butter , softened (190 g)
  • 3 1/4 to 5 1/3 cups icing sugar , (500 to 750 g)
  • 1 tsp fresh lemon juice


  • MEASURE out the whole milk into a bowl and stir in the violet syrup.
  • IN the bowl of an electric mixer, beat the butter and 1 ¾ cups of the confectioners’ sugar until smooth. Gradually add the milk mixture, scraping the bottom of the bowl as needed. Add another 1 ¾ cups of confectioners’ sugar and mix on low speed for at least 3 minutes (set your timer). Add the lemon juice and more sugar as needed until you get the right consistency.


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Excerpted from The Violet Bakery Cookbook by Claire Ptak. Copyright © 2015 by Claire Ptak. Photographs copyright © 2015 by Kristin Perers. Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York. Reproduced by arrangement with the Publisher. All rights reserved.