Vegan Lavender Buttercream is a smooth, fluffy, dairy-free frosting with a light floral flavor that feels elegant without being overpowering. When made correctly, lavender adds a soft, aromatic note that elevates cakes and cupcakes while still letting the sweetness shine. This frosting is perfect for special occasions, spring desserts, and refined vegan baking.
The secret to a well-balanced lavender buttercream is infusing culinary lavender into plant-based milk rather than using artificial extracts. This method creates a gentle, natural flavor that pairs beautifully with classic cake bases.
Why You’ll Love Vegan Lavender Buttercream
- 100% dairy-free and vegan, suitable for plant-based diets
- Light floral taste, not soapy or strong
- Creamy and stable texture, ideal for piping and spreading
- Elegant and unique, perfect for weddings, showers, and celebrations
Ingredients
Lavender Infusion
- 1 tablespoon dried culinary lavender
- 2 tablespoons dairy-free milk (almond, oat, or soy)
Buttercream
- 125 g dairy-free butter (firm, baking-style)
- ½ teaspoon vanilla extract
- 3–4 cups icing sugar (powdered sugar)
- Pinch of salt
- Optional: gel food coloring for a soft lavender shade
This recipe yields about 2 cups of buttercream, enough to frost 12 cupcakes or a small layer cake.
Why Culinary Lavender Is Important
Only culinary-grade lavender should be used in baking. Lavender intended for decoration or crafts can be bitter and unpleasant in flavor. Culinary lavender is milder and specifically prepared for safe consumption, ensuring a clean, floral taste.
Step-by-Step Instructions
Step 1: Make the Lavender Milk
- Combine the dairy-free milk and dried culinary lavender in a small bowl.
- Cover and refrigerate for at least 2 hours, or overnight for a deeper flavor.
- Strain out the lavender buds and set the infused milk aside.
Tip: Always strain the milk to keep the buttercream smooth.
Step 2: Whip the Butter
- Add the dairy-free butter to a mixing bowl.
- Beat for 1–2 minutes until smooth and creamy.
- Add the vanilla extract and mix again until fully combined.
Step 3: Add the Icing Sugar
- Gradually add the icing sugar, mixing on low speed at first.
- Increase speed and continue mixing until thick and fluffy.
- Adjust the amount of sugar depending on desired sweetness and firmness.
Step 4: Adjust Consistency with Lavender Milk
- Add the infused lavender milk a little at a time.
- Mix until the buttercream becomes smooth, creamy, and spreadable.
- For piping: keep it thick and firm
- For spreading: slightly softer and silky
Step 5: Finish and Customize
- Add a pinch of salt to balance the sweetness.
- If desired, add a tiny amount of gel food coloring and mix until evenly colored.
Best Flavor Pairings
Vegan Lavender Buttercream works best with light and fresh cake flavors, such as:
- Lemon cake or cupcakes
- Earl Grey or tea-infused sponge
- Vanilla cake
- Berry cakes (strawberry, blueberry, raspberry)
These flavors complement the floral notes without overpowering them.
Troubleshooting Tips
Buttercream too thick?
Add a few drops of dairy-free milk and mix again.
Buttercream too thin?
Add more icing sugar, one tablespoon at a time.
Lavender flavor too strong?
Next time, reduce infusion time or use slightly less lavender.
Texture looks grainy?
Re-whip for another minute and ensure butter was at room temperature.
Storage and Make-Ahead Tips
- Store in an airtight container in the refrigerator for up to 1 week.
- Before use, let it soften slightly at room temperature.
- Re-whip briefly to restore its fluffy texture.
Frequently Asked Questions
Can I use lavender extract instead of dried lavender?
You can, but extracts are very concentrated and easy to overuse. Infused lavender milk gives a softer, more natural flavor.
Can this buttercream be piped?
Yes. When slightly chilled and well-whipped, it holds shape beautifully for piping.
Is this suitable for wedding cakes?
Absolutely. Keep the color pale and the flavor subtle for a refined, elegant finish.