Vegan Lavender Buttercream Recipe
This Vegan Lavender Buttercream is a smooth, creamy, and fragrant frosting made with dairy-free butter and infused with culinary lavender for a delicate floral flavor. Perfect for decorating vegan cupcakes or cakes, this buttercream is lightly sweetened and can be tinted with gel food coloring for a personalized touch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes (including infusion time)
- Yield: Approximately 2 servings (enough to frost a small cake or 12 cupcakes)
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Lavender Infusion
- 1 tablespoon dried culinary lavender
- 2 tablespoons dairy free milk
Buttercream
- 125 grams dairy free butter
- ½ teaspoon vanilla bean paste
- 3-4 cups icing sugar
- pinch salt (to taste)
- gel food colouring (optional)
Instructions
- Infuse Lavender: Mix the dried culinary lavender with the dairy free milk and place the mixture in the fridge to infuse for at least 2 hours or overnight. Once infused, strain the mixture to remove the lavender and keep the flavored milk for use in the buttercream.
- Beat Butter and Vanilla: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the dairy-free butter together with the vanilla bean paste for 1-2 minutes until the mixture becomes creamy and smooth.
- Add Icing Sugar: Gradually add 2 cups of icing sugar to the butter mixture and beat on medium speed until well combined. Then add another cup of icing sugar and continue mixing until the mixture thickens. Slowly incorporate the lavender-infused dairy-free milk a little at a time until the buttercream reaches a thick, creamy consistency. If the frosting is too thin or has a buttery flavor, add an additional ½ to 1 cup of icing sugar. If it is too thick, add a small amount more of the infused milk.
- Season and Color: Add a pinch of salt to enhance the flavors and, if desired, a few drops of gel food coloring. Continue to beat the buttercream until it is incredibly smooth and creamy.
- Store or Use: Store the finished buttercream covered in the refrigerator or pipe it directly onto cupcakes or cakes for decorating.
Notes
- For best flavor, allow the lavender to infuse overnight.
- Use dairy-free milk such as almond, oat, or soy milk to keep the recipe vegan.
- Adjust the icing sugar quantity to get your preferred buttercream thickness.
- Gel food coloring is recommended for vibrant colors without affecting the texture.
- Keep the frosting refrigerated if not using immediately and bring it to room temperature before piping.
Find it online: https://yumntasty.com/vegan-lavender-buttercream-recipe/
