Name: Vegan Lavender Buttercream
Prep time: 120 min
Cook time: 5 min
Total time: 125 min
Ingredients: 1 tablespoon dried culinary lavender (Use culinary-grade only; ornamental lavenders can be bitter.); 2 tablespoons dairy-free milk (Oat or soy give the best creaminess; almond is also fine.); 125 grams dairy-free butter (Solid block-style vegan butter is recommended.); ½ teaspoon vanilla extract; 3–4 cups icing sugar, sifted (Start with 3 cups and add as needed.); pinch salt (Add to taste.); Gel food colouring (Optional — gel keeps the frosting thick.)

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I first tried this vegan lavender buttercream when I wanted a floral, dairy-free frosting for spring cupcakes. The lavender is subtle, fragrant and brightens simple cakes without overpowering them. If you like floral flavors but worry about that soapy edge, this version balances herb-infused dairy-free milk, a pinch of salt and the right amount of icing sugar for a smooth, pipeable finish. For background on buttercream techniques that apply here, see American buttercream basics.

Why you’ll love this dish

Lightly floral and utterly elegant, this vegan lavender buttercream is a quick way to elevate cupcakes, layer cakes, and even cookies. It’s perfect for baby showers, bridal lunches, spring baking, or any time you want a delicate, grown-up frosting without dairy.

“The lavender is present but never cloying — like a hint of sunshine in every bite.” — a tester’s note

This frosting is also:

Vegan and easy to adapt to common allergens.
Fast to make once the lavender has infused.
Flexible: pipe it, spread it, or use it as a filling.

How this recipe comes together

Step-by-step overview:

Infuse dried culinary lavender into dairy-free milk for a fragrant base.
Cream vegan butter and vanilla until fluffy to build structure.
Gradually add sifted icing sugar to control sweetness and texture.
Add the lavender-infused milk slowly to reach a pipeable consistency.
Adjust balance with salt, more sugar, or milk as needed, then color or pipe.

This quick roadmap helps you see the rhythm: steep, cream, add sugar, thin with milk, adjust.

What you’ll need

1 tablespoon dried culinary lavender (use culinary-grade only; ornamental lavenders can be bitter)
2 tablespoons dairy-free milk (oat or soy give the best creaminess; almond is fine)
125 grams dairy-free butter (solid block-style vegan butter recommended)
½ teaspoon vanilla extract
3–4 cups icing sugar, sifted (start with 3 cups and add as needed)
Pinch of salt, to taste
Gel food colouring (optional — gel keeps the frosting thick)

Notes/substitutions:

If you prefer a milder floral note, reduce lavender to ¾ teaspoon.
For a richer butter flavour, choose a high-fat vegan butter (not low-fat spread).
Use gel colouring to avoid thinning the frosting.

Directions to follow

Combine the dried lavender and dairy-free milk in a small jar. Refrigerate and steep for at least 2 hours, ideally overnight.
Strain the milk through a fine mesh sieve into a bowl. Discard the lavender solids and reserve the infused milk.
In a mixer with the paddle attachment (or using a hand mixer), beat the dairy-free butter and vanilla on medium speed for 1–2 minutes until creamy and pale.
Add 2 cups of sifted icing sugar and beat on medium until mostly combined. Scrape the bowl.
Add another cup of icing sugar and continue mixing. The mixture will thicken.
With the mixer on low, add the lavender-infused milk a little at a time until you reach a thick, creamy, pipeable consistency.
Taste. If the frosting is too thin or tastes overly buttery, add an extra ½–1 cup icing sugar. If it’s too thick, add a splash more dairy-free milk.
Add a pinch of salt and a few drops of gel food colouring if using. Beat until the frosting is super creamy and smooth.
Use immediately to pipe onto cakes or cupcakes, or store covered in the fridge until ready to use.

Timing tip: if you refrigerate first, let the frosting come to pipeable temperature (about 10–15 minutes at room temp) and re-whip briefly before piping.

Best ways to enjoy it

Serve this frosting on:

Lemon, vanilla, or almond cupcakes — floral and citrus are excellent partners.
Light sponge or chiffon cakes for a delicate finish.
As a filling between layers with a thin smear of raspberry jam for contrast.

For a seasonal pairing idea, try it on spiced apple or autumnal cupcakes for a surprising floral lift — a great match with recipes such as spiced apple cupcakes with buttercream. Pipe with open star tips for ruffled flowers, or smooth with an offset spatula for a clean modern cake.

How to store & freeze

Short-term: Keep frosted cakes or piping-ready frosting covered in the fridge for up to 3–4 days. Because it’s made with vegan butter, keep it chilled if left out for more than 2 hours.
Freezing: Place frosting in an airtight container. Freeze up to 3 months. Thaw overnight in the fridge, then bring to room temperature and re-whip to restore texture before using.
Food safety: Always store in clean, airtight containers and avoid cross-contamination with raw ingredients.

Pro chef tips

Use block vegan butter, not tub spreads — blocks have higher fat and hold structure better.
Sift the icing sugar to avoid gritty frosting.
Go light on the lavender for the first batch (you can always add more). Too much can taste soapy.
Chill the frosting briefly (10–15 minutes) if it’s too soft for piping, then re-whip.
Use gel food colouring to avoid thinning the buttercream.

For more on balancing sweetness and texture in vegan frostings, this guide to American buttercream techniques is useful.

Creative twists

Lavender-lemon: Add finely grated lemon zest to the buttercream for bright contrast.
Earl Grey swap: Infuse the dairy-free milk with Earl Grey tea instead of lavender for bergamot notes.
Blueberry ripple: Fold a raspberry or blueberry compote into half the batch and swirl for marbled frosting.
Chocolate lavender: Add 1/4–1/3 cup sifted cocoa powder for a floral mocha buttercream.
Layered flavor: Use lavender buttercream as a thin outer crumb coat and another flavored buttercream (e.g., vanilla or lemon) for the top for visual and flavour contrast.

Common questions

Q: Can I use fresh lavender instead of dried?
A: Fresh lavender is more water-rich and can be milder or unpredictable. Culinary dried lavender is recommended for consistent flavor. If using fresh, increase the amount slightly and taste as you go.

Q: Will lavender make the frosting taste soapy?
A: It can if you use too much or use non-culinary lavender. Stick to culinary-grade dried lavender and start with 1 tablespoon or less; steeping time also affects intensity—longer = stronger.

Q: Can I make this without an electric mixer?
A: Yes, but it’s more effort. Use a sturdy wooden spoon and beat vigorously until creamy, or use a whisk. The texture may not be as light as with a mixer.

Q: How long does the infused milk keep?
A: Use the infused milk immediately or within 24 hours refrigerated. Discard if it smells off.

Q: Can I reduce the sugar for a less sweet frosting?
A: You can, but frosting structure relies on powdered sugar. Reduce by small amounts and compensate with a tiny extra pinch of salt to balance.

Conclusion

If you want a reliable reference for this style of vegan botanical frosting, check this detailed write-up of a similar recipe at Vegan Lavender Buttercream – Eight Forest Lane, and for inspiration using floral frostings on cupcakes see Vegan Earl Grey Cupcakes with Lavender Frosting – Le Petit Eats.