Vegan Lavender Buttercream
A delightful, dairy-free buttercream infused with delicate lavender, perfect for frosting cakes and cupcakes.
- Prep Time: 10
- Total Time: 130
- Yield: 2 cups
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 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
- Mix the culinary lavender with the dairy free milk.
- Place the mixture in the fridge to infuse for a minimum of 2 hours or overnight.
- Strain the infused milk, discarding the lavender.
- Using a hand mixer or a stand mixer with the paddle attachment, beat the dairy-free butter and vanilla for 1-2 minutes until creamy.
- Add 2 cups of icing sugar to the creamy butter mixture.
- Beat on medium speed until combined.
- Add an additional 1 cup of icing sugar.
- Continue to mix until the mixture thickens.
- Gradually add the infused dairy-free milk a little at a time until you reach a thick, creamy consistency.
- If the frosting is too thin or tastes too 'buttery', add an extra ½-1 cup of icing sugar.
- If the frosting is too thick, add a little bit more dairy-free milk.
- Add a pinch of salt to taste.
- Add a few drops of gel food colouring, if desired.
- Continue to mix until the buttercream is super creamy.
Notes
Ensure your dairy-free butter is at room temperature but not melted for the best texture.
For a stronger lavender flavor, let the milk infuse overnight in the fridge.
Always use culinary grade lavender to ensure it’s safe for consumption.
Adjust the amount of icing sugar and dairy-free milk to achieve your preferred consistency.
Find it online: https://timelesscrumb.com/vegan-lavender-buttercream/