If you’re looking to elevate your desserts with something elegant, aromatic, and completely dairy-free, this Vegan Lavender Buttercream is about to become your new favorite frosting. Light, floral, and beautifully creamy, this plant-based buttercream delivers a delicate lavender aroma paired with silky texture and perfectly balanced sweetness.

Whether you’re frosting cupcakes for a spring brunch, decorating a birthday cake, or piping elegant swirls onto sugar cookies, this vegan lavender buttercream offers a sophisticated twist on classic frosting — without sacrificing flavor or texture.

In this detailed guide, you’ll learn how to make the perfect dairy-free buttercream frosting infused with culinary lavender, plus tips, variations, serving ideas, and expert techniques to guarantee flawless results every time.

Why You’ll Love This Vegan Lavender Buttercream

There are countless frosting recipes out there, but this one stands out for several reasons:

100% dairy-free and vegan
Smooth, pipeable, and stable
Naturally flavored with real culinary lavender
Perfect for cakes, cupcakes, cookies, and macarons
Elegant floral flavor without being overpowering

Lavender has long been associated with relaxation and refined desserts. When used properly, it adds a subtle floral note that transforms simple baked goods into bakery-worthy creations.

What Does Lavender Buttercream Taste Like?

Lavender has a delicate, slightly sweet, herbaceous flavor with gentle floral notes. When infused into a creamy vegan buttercream base, the result is light and fragrant — not soapy or overpowering (as can happen if too much lavender is used).

The key is balance. A small amount of culinary lavender steeped properly will provide aroma and depth without overwhelming the sweetness of the frosting.

Ingredients

Here’s everything you’ll need to make this luxurious vegan lavender buttercream:

1 cup vegan butter, softened (plant-based stick-style butter works best)
3–4 cups powdered sugar, sifted
2 tablespoons dried culinary lavender
3 tablespoons unsweetened almond milk (or other plant milk)
1 teaspoon pure vanilla extract
Pinch of salt
Optional: 1–2 drops natural purple food coloring

Why These Ingredients Work

Vegan Butter:
Stick-style vegan butter provides structure and richness. Avoid spreadable tub versions, as they contain too much water and can make the frosting loose.

Powdered Sugar:
Gives structure and sweetness while maintaining smooth texture.

Culinary Lavender:
Always use food-grade dried lavender. Non-culinary lavender may contain pesticides or be too potent.

Plant Milk:
Helps adjust consistency and aids in infusing lavender flavor.

Vanilla Extract:
Enhances sweetness and softens the floral notes.

Instructions

1. Infuse the Lavender

In a small saucepan, gently warm the almond milk over low heat. Add dried culinary lavender and allow it to steep for 5–7 minutes. Do not boil. Remove from heat and let cool completely. Strain out lavender buds and discard them.

2. Cream the Vegan Butter

In a large mixing bowl, beat softened vegan butter with a hand mixer or stand mixer for 2–3 minutes until light and fluffy.

3. Add Powdered Sugar

Gradually add sifted powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud. Increase speed once incorporated.

4. Add Flavorings

Pour in the cooled lavender-infused milk, vanilla extract, and a pinch of salt. Beat on medium-high speed for 2–3 minutes until smooth and airy.

5. Adjust Consistency

If frosting is too thick, add 1 teaspoon plant milk at a time. If too thin, add more powdered sugar gradually.

6. Optional Coloring

For a soft lavender hue, add 1–2 drops of natural purple food coloring and mix until evenly blended.

7. Use Immediately or Chill

Use right away for piping or refrigerate for up to 5 days. Re-whip before using.

Pro Tips for Perfect Floral Vegan Frosting

Use Culinary Lavender Only

Never substitute decorative lavender. Culinary-grade ensures safe consumption and better flavor control.

Don’t Skip Straining

Leaving lavender buds in the frosting can create a grainy texture and overly strong flavor.

Whip Long Enough

Beating for several minutes incorporates air, making the buttercream lighter and fluffier.

Temperature Matters

Ensure your vegan butter is softened but not melted. Ideal temperature is around 65–70°F (18–21°C).

How to Avoid Soapy Lavender Flavor

One of the most common mistakes when making lavender frosting is using too much lavender. More does not mean better.

Stick to:

2 tablespoons dried lavender per 3 tablespoons milk
Steep for no longer than 7 minutes

Taste the infused milk before adding it to the frosting. It should be aromatic but mild.

Variations to Try

Lemon Lavender Buttercream

Add 1 teaspoon fresh lemon zest and 1 tablespoon lemon juice for a bright, citrusy twist.

Vanilla Bean Lavender

Replace vanilla extract with seeds from one vanilla bean for deeper flavor.

Lavender Honey Style (Vegan)

Add 1 tablespoon maple syrup to mimic floral honey notes.

Lavender White Chocolate

Melt ½ cup vegan white chocolate, cool slightly, and beat into frosting for extra richness.

Best Desserts to Pair with Lavender Cupcake Icing

This vegan lavender buttercream pairs beautifully with:

Vanilla cupcakes
Lemon layer cake
Almond cake
Shortbread cookies
Sugar cookies
Macarons
Chocolate cupcakes (for floral contrast)

Its soft floral notes complement light sponge cakes especially well.

Storage & Make-Ahead Tips

Store in airtight container in refrigerator up to 5 days
Freeze up to 1 month
Bring to room temperature and re-whip before using
If separated after thawing, beat again until smooth

How to Pipe Like a Pro

For bakery-style swirls:

Fill a piping bag fitted with a large star tip.
Hold bag vertically above cupcake.
Apply even pressure while swirling outward, then inward.
Finish with a gentle lift for a clean peak.

For smooth cake finishes, use an offset spatula and bench scraper.

Is Lavender Safe to Eat?

Yes — when using culinary-grade dried lavender in moderate amounts. It has been used in European desserts for centuries, particularly in French baking traditions.

Lavender pairs naturally with:

Vanilla
Lemon
Honey flavors
Berries
Almond

Nutritional Notes

Because this is a plant-based buttercream recipe, it contains no dairy or cholesterol. While still indulgent (as frosting should be!), it offers a vegan alternative suitable for those avoiding animal products.

Frequently Asked Questions

Can I make this soy-free?
Yes, choose soy-free vegan butter.

Can I reduce sweetness?
You may reduce powdered sugar slightly, but structure may soften.

Can I use lavender extract instead?
Yes, but use sparingly — extracts are highly concentrated.

Final Thoughts

This Vegan Lavender Buttercream is proof that plant-based baking can be just as indulgent and elegant as traditional recipes. Light, creamy, and beautifully floral, it transforms everyday desserts into something truly special.

With simple ingredients and proper technique, you’ll create a dairy-free buttercream frosting that pipes beautifully, tastes incredible, and impresses anyone lucky enough to try it.