Go Back

Vegan Lavender Buttercream

Light, creamy dairy-free buttercream infused with delicate floral lavender for elegant vegan frosting.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 12 cupcakes (or one 2-layer cake)
Course: Dessert, Frosting
Cuisine: French-inspired, Vegan
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Infusion
  • 1 tbsp dried culinary lavender buds
  • 0.25 cup plant-based milk
Buttercream
  • 1 cup vegan butter softened
  • 4 cups powdered sugar sifted, plus more if needed
  • 1 tsp vanilla extract
  • pinch of salt
  • purple food coloring optional

Equipment

  • Small saucepan
  • Fine mesh sieve
  • Stand mixer or hand mixer
  • Sifter

Method
 

  1. Heat plant milk, steep lavender 15-20 min, strain and cool.
  2. Beat softened vegan butter until fluffy, 2-3 min.
  3. Add vanilla, salt, and powdered sugar gradually; beat smooth.
  4. Mix in lavender milk until creamy; adjust consistency.
  5. Whip on high 2-3 min until light and pipeable.

Notes

Use culinary lavender only. Adjust steeping for flavor strength. Re-whip if chilled.