Remove the brie from the refrigerator and set it on your counter, still in its packaging or on a plate. Allow it to sit at room temperature for 1 to 2 hours. The cheese is ready when it feels very soft throughout — press gently on the top; it should give easily and feel almost runny inside. Do not rush this step. Cold brie will not whip properly: it will be dense, lumpy, and difficult to pipe. In a warm kitchen (75°F+), 45–60 minutes may suffice. In a cool kitchen, plan for the full 2 hours.

Using a sharp knife, score around the top rind of both wheels in a circle about ¼ inch from the edge. Slice or peel off the top rind of each and set aside. Using a small spoon or flexible spatula, gently scoop all the soft interior cheese from both wheels into the bowl of your stand mixer. Choose the better-looking rind to use as your serving vessel — set it aside with its sides and bottom intact. The second rind can be discarded. Scrape as close to the sides of each wheel as possible without tearing through the rind walls, maximizing the amount of cheese you collect.

Attach the paddle attachment to your stand mixer. Beat the scooped brie on medium speed (setting 4–5 on a KitchenAid) for 1 to 2 minutes. The brie will go from a dense, soft mass to a lighter, noticeably fluffier texture. Stop and scrape down the sides of the bowl once halfway through. The finished texture should be smooth, creamy, and airy — like a very soft whipped butter. Do not overmix: exceeding 2 minutes can make the cheese gluey or lose structure. It should hold soft peaks when a spatula is pulled through it.

Transfer the whipped brie into a piping bag fitted with a large round or open star tip. If using a zip-lock bag, snip approximately ½ inch off one corner. Work quickly — the cheese will begin to firm slightly as it sits, especially in a cool kitchen. If it becomes difficult to pipe, let it rest at room temperature for a few more minutes to soften again.

Hold the piping bag just above the hollow rind and pipe the whipped brie back in using slow, overlapping swirls. Start from the outside edge and work inward and upward. Because you have the interior of two wheels going into one rind, you will have significantly more filling than the rind can contain flush — this is intentional. Keep building upward, piling the whipped brie into a generous, tall mound well above the rim of the rind. The goal is an impressive, billowy dome that dramatically overflows the edges. Do not press the tip into the cheese; keep it hovering just above the surface as you pipe.

Drizzle lavender honey generously over the top of the piped brie — about 1 to 2 tablespoons, letting it pool in the valleys of the swirls. Sprinkle with flaky salt (a two-finger pinch, distributed evenly). Add a very small pinch of finely chopped culinary lavender as garnish — err on the side of less, as raw lavender is potent and can easily overwhelm. Add a few cracks of black pepper if desired. Serve immediately with warm toasted baguette slices or crackers. For best texture, serve within 30 minutes of assembly — the whipped brie will gradually firm as it cools.