Vegan 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
Scale
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
Find it online: https://annakocht.com/vegan-lavender-buttercream-recipe/
