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–+ servings

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.
Prep Time 2 hours
Cook Time 5 minutes
Total Time 2 hours 5 minutes
Serving Size 12 servings

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.