Violet Frosting

A tempting violet frosting using edible violets.

These forest flowers are pretty enough to eat! Try these simple spring recipes featured in Traverse, Northern Michigan’s Magazine.


  • 2 tablespoons flour
  • 3/4 cup milk
  • 3/4 cup butter
  • 3/4 cup violet sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla


Place flour in a saucepan and stir in a few tablespoons of the milk to make a paste. Add remaining milk. Cook, stirring constantly, over medium heat until mixture boils and thickens. Cool. Cream butter using an electric mixer, gradually adding violet sugar and salt. Beat well. Add cooled milk mixture. Beat until fluffy. Add vanilla. Spread on cooled cake or cupcakes.