Vegan Lavender Buttercream
This vegan lavender buttercream is a subtly floral frosting that adds elegance to cupcakes, cakes, and cookies. It's perfect for various occasions while maintaining a creamy, dairy-free consistency.
Ingredients
Lavender Infusion
- 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.
Buttercream Base
- 125 grams dairy-free butter Solid block-style vegan butter is recommended.
- ½ teaspoon vanilla extract
Sweetener
- 3–4 cups icing sugar, sifted Start with 3 cups and add as needed.
- pinch salt Add to taste.
Optional Addition
- Gel food colouring Optional — gel keeps the frosting thick.
Instructions
Infusion
- 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.
Buttercream Preparation
- 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 until thickened.
- With the mixer on low, add the lavender-infused milk a little at a time until reaching a thick, creamy, pipeable consistency.
- Taste. If too thin or overly buttery, add ½-1 cup icing sugar. If too thick, add a splash more dairy-free milk.
- Add a pinch of salt and gel food coloring if using. Beat until super creamy and smooth.
Serving and Storing
- Use immediately to pipe onto cakes or cupcakes, or store covered in the fridge until ready to use.
- If refrigerated, allow to come to pipeable temperature (about 10-15 minutes at room temp) and re-whip briefly before piping.
Notes
For a milder floral note, reduce lavender to ¾ teaspoon. For a richer butter flavor, choose high-fat vegan butter. Keep frosted cakes in the fridge for 3-4 days, and for freezing, place frosting in an airtight container and freeze for up to 3 months.