Vegan Lavender Buttercream Recipe
Introduction
This vegan lavender buttercream offers a delicate floral twist on classic frosting, perfect for cakes and cupcakes. Infused with culinary lavender and made entirely dairy-free, it’s creamy, fragrant, and beautifully smooth.
Ingredients
- 1 tablespoon dried culinary lavender
- 2 tablespoons dairy free milk
- 125 grams dairy free butter
- ½ teaspoon vanilla extract
- 3-4 cups icing sugar
- Pinch salt (to taste)
- Gel food colouring (optional)
Instructions
- Step 1: Mix the dried culinary lavender with the dairy free milk and leave to infuse in the fridge for at least 2 hours or overnight. Strain the mixture before use, discarding the lavender and keeping the infused milk.
- Step 2: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the dairy free butter and vanilla extract for 1-2 minutes until smooth and creamy.
- Step 3: Add 2 cups of icing sugar and beat on medium speed until combined. Then add an additional cup of icing sugar and continue mixing. As the mixture thickens, gradually add the infused dairy free milk a little at a time until reaching a thick, creamy consistency.
- Step 4: Adjust the texture by adding more icing sugar if the frosting is too thin or tastes overly buttery—up to an extra ½ to 1 cup. Add a little more dairy free milk if the frosting becomes too thick. Finally, stir in a pinch of salt and optional gel food colouring, mixing until the buttercream is super creamy.
- Step 5: Store the finished buttercream covered in the fridge or pipe directly onto your baked treats.
Tips & Variations
- For a stronger lavender flavor, increase the infusion time or add a small amount of culinary lavender extract.
- Use almond, oat, or soy milk depending on your preference for a slightly different taste.
- To keep the buttercream soft, bring it to room temperature before piping after refrigeration.
- Add a few drops of lemon juice for a subtle citrus twist that brightens the flavor.
Storage
Store the vegan lavender buttercream in an airtight container in the refrigerator for up to one week. Before using, allow it to come to room temperature and re-whip briefly to restore its creamy texture. This frosting does not freeze well as it may separate when thawed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh lavender instead of dried?
Dried culinary lavender is recommended as fresh lavender can have a stronger, sometimes bitter flavor. If using fresh, use the same quantity but reduce infusion time and taste as you go.
Is this buttercream suitable for decorating cakes?
Yes, its thick and creamy consistency makes it ideal for piping decorations or spreading smoothly on cakes and cupcakes. Chilling briefly can help it hold its shape better during decorating.
PrintVegan Lavender Buttercream Recipe
This Vegan Lavender Buttercream is a luscious, creamy frosting made with dairy-free ingredients infused with floral culinary lavender. Perfect for adding a delicate, aromatic touch to cupcakes, cakes, or any vegan dessert, this buttercream combines dairy-free butter, icing sugar, and infused plant milk for a smooth, dreamy texture and subtly sweet floral flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes (including infusion time)
- Yield: Enough to frost 12 cupcakes or a 9-inch cake
- Category: Frosting
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Lavender Infusion
- 1 tablespoon dried culinary lavender
- 2 tablespoons dairy-free milk
Buttercream
- 125 grams dairy-free butter
- ½ teaspoon vanilla extract
- 3–4 cups icing sugar
- pinch salt (to taste)
- gel food colouring (optional)
Instructions
- Infuse Lavender Milk: Mix the dried culinary lavender with the dairy-free milk and refrigerate for at least 2 hours or overnight to allow the flavors to infuse. Once infused, strain the milk, discarding the lavender, and set the scented milk aside.
- Cream Butter and Vanilla: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the dairy-free butter and vanilla extract together on medium speed for 1 to 2 minutes until the mixture is pale and creamy.
- Add Icing Sugar and Milk: Gradually add 2 cups of icing sugar and beat until combined. Then add another cup of icing sugar and continue mixing. Slowly incorporate the lavender-infused dairy-free milk in small amounts while beating until a thick, creamy consistency is achieved. Adjust the texture by adding more icing sugar if too thin or tastes overly buttery, or more infused milk if too thick. Season with a pinch of salt and add gel food colouring if desired, mixing until smooth and fluffy.
- Store or Use: Store the finished buttercream covered in the refrigerator until ready to use, or pipe it fresh onto your cupcakes or cake decorations.
Notes
- The lavender infusion can be done overnight for a more intense floral flavor.
- If you prefer a stronger floral taste, increase the amount of dried lavender slightly, but be cautious as too much can make the frosting bitter.
- Gel food coloring is optional and will not affect the taste of the buttercream.
- Ensure the dairy-free butter is softened to room temperature for easier whipping.
- Store leftover buttercream in an airtight container in the refrigerator for up to 5 days.
Keywords: vegan buttercream, lavender frosting, dairy-free frosting, vegan dessert topping, floral buttercream, plant-based frosting, vegan cupcake frosting
