Vegan Lavender Buttercream
A delightful and creamy vegan buttercream infused with lavender, perfect for topping cakes and cupcakes.
Ingredients
For the Lavender Infusion
- 1 tablespoon dried culinary lavender
- 2 tablespoons dairy-free milk Heated for infusion
For the Buttercream Base
- 125 grams dairy-free butter Room temperature
- 0.5 teaspoon vanilla extract
- 3-4 cups icing sugar Adjust for consistency
- 1 pinch salt To taste
- gel food coloring Optional for color
Instructions
Infusion
- In a small saucepan, heat the dairy-free milk over low heat. Add the dried lavender and let it simmer for about 5 minutes. Remove from heat and allow it to cool completely.
Buttercream Base
- In a mixing bowl, beat the dairy-free butter until it’s creamy and smooth, about 2-3 minutes.
- Gradually add the icing sugar, mixing on low speed to avoid a sugary cloud.
- Slowly add the cooled lavender milk and vanilla extract into the mixture. Beat again until smooth.
- If the mixture feels too thick, add more milk a little at a time; if it’s too runny, add more icing sugar.
- Taste your buttercream and adjust with a pinch of salt if desired. Add gel food coloring for vibrancy if using.
- Whip it one final time until fluffy and ready to spread or pipe.
Notes
For best results, use high-quality dairy-free butter and chill your mixing bowl before whipping. If you have leftovers, store in an airtight container at room temperature for up to a day or refrigerate for up to a week.