Gently warm the whipping cream in a small saucepan over low heat. Do not boil.

Stir in the dried lavender.

Remove from heat and allow mixture lavender to steep in the cream for at least 30 minutes, or up to 1 hour.

Pass the infused cream through a fine mesh strainer. Discard the lavender flowers.

Re-weigh cream. If necessary, top up with extra cream. You should have 240 milliliters (1 cup) total.

Transfer cream to a large metal mixing bowl. Cover and refrigerate, at least 8 hours or overnight.

In a large mixing bowl or the bowl of a stand mixer, whip chilled cream on medium-high speed until soft peaks form.

Mix in the confectioner’s sugar, followed by the vanilla extract and food coloring, if using.

Use as desired.