Vegan Lavender Buttercream

There’s something truly magical about bringing a little bit of nature’s calm into my kitchen, especially when it comes to baking. I remember the first time I experimented with lavender in a dessert; I was a bit nervous, but the delicate floral scent that filled my home was just enchanting. That’s how my love affair with this gorgeous flavor began, and it led me to create this absolutely dreamy Vegan Lavender Buttercream.

Why You’ll Love This Vegan Lavender Buttercream

• It’s incredibly smooth and creamy, perfect for piping or spreading.
• The floral notes of lavender are just right – not too overpowering, but beautifully fragrant.
• You can whip this up in no time, even if you’re new to making buttercream.
• It’s a fantastic way to elevate any dessert, from cupcakes to layer cakes, making them feel extra special.

Ingredients You’ll Need

• Dried Culinary Lavender: Make sure it’s culinary grade! This ensures it’s safe to eat and has the best flavor for baking.
• Dairy Free Milk: Any plant-based milk works beautifully here – almond, soy, or oat are all great choices. This is what we’ll infuse with the lavender.
• Dairy Free Butter: Choose a good quality block-style vegan butter for the best texture and flavor. It behaves most like traditional butter.
• Vanilla Extract: A little vanilla enhances all the other flavors.
• Icing Sugar: Also known as powdered sugar or confectioners’ sugar. This is key for that super smooth, melt-in-your-mouth texture.
• Salt: Just a pinch truly makes all the difference, balancing the sweetness and bringing out the other flavors.
• Gel Food Colouring: This is totally optional, but a tiny drop of purple can really make your buttercream pop!

How to Make Vegan Lavender Buttercream Step by Step

First things first, we need to get that lovely lavender flavor infused. Grab your culinary lavender and dairy-free milk, mix them together, and then pop them into the fridge. Let them chill out for at least 2 hours, or even better, overnight! This is where the magic happens and the milk soaks up all that wonderful floral essence. Once it’s infused, remember to strain out the lavender bits – we only want the flavored milk, not the actual flowers in our buttercream.

Now for the main event! Get your dairy-free butter and vanilla ready. If you have a stand mixer, use the paddle attachment; otherwise, a hand mixer works perfectly. Beat them together for about 1-2 minutes until they’re super creamy and light. This step is important for getting that fluffy buttercream texture, so don’t rush it.

Next, we’ll start adding the icing sugar, two cups at a time, beating on medium until it’s all combined. As your frosting starts to thicken, slowly drizzle in that amazing lavender-infused milk you prepared earlier. Add it a little at a time until you get a thick, creamy consistency that you love. Don’t worry if it seems too thick or too thin at first – you can always adjust! If it’s too buttery or too thin, just add a bit more icing sugar. If it’s too thick, a tiny splash more dairy-free milk will do the trick. Finally, a pinch of salt and a few drops of gel food coloring, if you’re using it, and give it one last mix until it’s perfectly smooth and ready to adorn your treats!

My Top Tips for Success

• I always recommend using block-style dairy-free butter for the best results; it holds its shape much better.
• Infuse the milk overnight if you can – the longer it infuses, the stronger and more delightful the lavender flavor will be.
• Make sure your dairy-free butter is at room temperature but not melted. This helps it cream beautifully.
• Trust me on this one: add the icing sugar gradually to avoid a sugary cloud in your kitchen!
• Taste as you go! Adjust the sweetness or add more infused milk to get your perfect consistency and flavor.
• If the buttercream feels too soft, pop it in the fridge for 10-15 minutes, then give it another quick whip.

Common Mistakes to Avoid

• Not infusing the milk long enough: This will result in a very subtle or barely-there lavender flavor. Infuse for at least 2 hours, or overnight for best results.
• Using melted dairy-free butter: This can lead to a greasy, runny buttercream that won’t hold its shape. Ensure your butter is softened, not melted.
• Adding too much liquid at once: If you pour in all the infused milk too quickly, your buttercream might become too thin. Add it gradually, a tablespoon at a time.
• Over-mixing the finished buttercream: Once it’s creamy and smooth, stop mixing. Over-mixing can sometimes incorporate too much air, making it less stable.

How to Store Vegan Lavender Buttercream

• Countertop: Not recommended due to the dairy-free milk.
• Refrigerator: Up to 5 days in an airtight container. Let it come to room temperature and re-whip before using.
• Freezer: Up to 1 month in an airtight, freezer-safe container. Thaw in the fridge overnight, then let it come to room temperature and re-whip.

Frequently Asked Questions

Can I use fresh lavender?

While fresh lavender can be lovely, dried culinary lavender is generally recommended for infusing as it provides a more consistent and potent flavor without the risk of bitterness that fresh flowers can sometimes impart.

What can I use this buttercream on?

This Vegan Lavender Buttercream is perfect for frosting cupcakes, decorating cakes, filling macarons, or even as a spread on quick breads or scones. It adds a sophisticated touch to any sweet treat!

My buttercream is too thin, what should I do?

If your buttercream is too thin, gradually add more icing sugar, about 1/4 cup at a time, until it reaches your desired consistency. You can also chill it in the fridge for 15-20 minutes, then re-whip.

My buttercream is too thick, how can I fix it?

If your buttercream is too thick, add a very small amount (about 1/2 teaspoon at a time) of dairy-free milk until it thins out to the consistency you prefer. Be careful not to add too much!

I absolutely adore this Vegan Lavender Buttercream, and I truly hope you give it a try! It’s such a delightful way to add a touch of elegance and unique flavor to your baking. If you whip up a batch, please let me know how it turns out!

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