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Vegan Lavender Buttercream

A light, floral, and beautifully creamy dairy-free buttercream infused with culinary lavender.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210

Ingredients
  

Buttercream
  • 1 cup vegan butter softened
  • 3-4 cups powdered sugar sifted
  • 2 tbsp dried culinary lavender
  • 3 tbsp unsweetened almond milk
  • 1 tsp vanilla extract
  • 1 pinch salt

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Fine-mesh strainer
  • Piping bag

Method
 

  1. Warm almond milk gently and steep lavender for 5–7 minutes. Cool and strain.
  2. Beat softened vegan butter until fluffy.
  3. Gradually add powdered sugar and mix until combined.
  4. Add lavender-infused milk, vanilla, and salt. Beat until smooth.
  5. Adjust consistency as needed and use for frosting.

Notes

Store refrigerated and re-whip before use for best texture.