Vegan Lavender Buttercream

Oh, friends, get ready for a little magic in your kitchen! There’s something so enchanting about the delicate floral scent of lavender, isn’t there? It always takes me back to sunny spring days and feels like such a treat. I absolutely adore finding ways to bring that special touch into my baking, and this Vegan Lavender Buttercream is truly a dream come true. It’s light, subtly fragrant, and just perfect for making any dessert feel extra special.

Why You’ll Love This Vegan Lavender Buttercream

• It’s incredibly easy to make, even if you’re new to baking!
• The texture is so wonderfully smooth and creamy, perfect for piping.
• The floral lavender flavor is delicate and not at all overpowering.
• It’s completely dairy-free, making it a fantastic option for everyone to enjoy.

Ingredients You’ll Need

• Dried Culinary Lavender: Make sure it’s “culinary” lavender, not the kind for crafts! This ensures it’s safe to eat and has the best flavor.
• Dairy Free Milk: Any plant-based milk like almond, soy, or oat will work beautifully here.
• Dairy Free Butter: Choose a good quality stick-style vegan butter for the best consistency. It makes all the difference!
• Icing Sugar: Also known as powdered sugar. This dissolves easily to give us that super smooth buttercream.
• Vanilla Extract: A little bit of vanilla always enhances other flavors.
• Salt: Just a pinch balances the sweetness.
• Gel Food Colouring (optional): If you want a pretty lavender hue, gel colors are best because they don’t add extra liquid.

How to Make Vegan Lavender Buttercream Step by Step

First things first, we need to get that lovely lavender flavor infused. You’ll gently warm your dairy-free milk and then let the dried culinary lavender steep in it. This is where the magic happens and all that beautiful aroma gets absorbed! Pop it in the fridge for at least two hours, or even better, overnight. Once it’s had a good long soak, strain out all the lavender bits so you’re left with just the fragrant milk. Don’t worry if it looks a little cloudy; that’s perfectly normal.

Next, grab your dairy-free butter and vanilla extract. You’ll want to beat these together until they’re nice and creamy. This usually takes about 1-2 minutes with a hand mixer or stand mixer. Then, start adding your icing sugar, two cups at a time, beating until it’s all combined. As the mixture thickens, gradually drizzle in that amazing infused dairy-free milk. Keep mixing until you have a thick, creamy consistency that’s just right for frosting. If it feels too buttery or a bit thin, you can always add a little more icing sugar. If it’s too thick, a tiny splash more of the infused milk will do the trick.

Finally, add a pinch of salt to balance all that sweetness – trust me, it makes a difference! If you’re feeling fancy, now’s the time to add a few drops of gel food coloring for a beautiful lavender shade. Give it one last good mix until it’s super creamy and ready to be piped onto your favorite cakes or cupcakes. You’ve just made something truly special!

My Top Tips for Success

• I always use room temperature dairy-free butter. It creams much better and prevents lumps.
• Infuse the milk overnight if you can! It really deepens the lavender flavor beautifully.
• Sift your icing sugar to avoid any pesky lumps in your buttercream.
• Taste as you go! Adjust sweetness or thickness with more sugar or milk until it’s perfect for you.
• Don’t overmix the buttercream once it’s at the right consistency, as it can sometimes incorporate too much air.

Common Mistakes to Avoid

• Using non-culinary lavender: This can lead to a bitter taste or be unsafe to eat. Always use dried culinary lavender.
• Not straining the lavender well: You don’t want little floral bits in your smooth buttercream! Make sure to strain thoroughly.
• Adding all the liquid at once: Buttercream consistency can be tricky. Add the infused milk gradually to get the perfect thickness.
• Not beating the butter enough: Creaming the dairy-free butter and vanilla well at the start ensures a light and fluffy base.

How to Store Vegan Lavender Buttercream

• Countertop: Not recommended due to the dairy-free milk.
• Refrigerator: Store covered in an airtight container for up to 5 days. Let it come to room temperature and re-whip before using.
• Freezer: Store in an airtight container for up to 1 month. Thaw in the fridge, then bring to room temperature and re-whip.

Frequently Asked Questions

Can I use fresh lavender instead of dried?

While possible, fresh lavender can be much stronger and might make your buttercream taste soapy if not used sparingly. Dried culinary lavender provides a more consistent and milder flavor.

Why is my buttercream too thin?

If your buttercream is too thin, it likely needs more icing sugar. Add another ½ to 1 cup, a little at a time, until it thickens to your desired consistency.

Why is my buttercream too thick?

If your buttercream is too thick, simply add a tiny bit more of the infused dairy-free milk, a teaspoon at a time, until it reaches a smooth, pipeable consistency.

Can I make this buttercream ahead of time?

Absolutely! You can make this buttercream up to 5 days in advance and store it in the refrigerator. Just let it come to room temperature and give it a good whip before using to restore its creamy texture.

What can I use this buttercream on?

This Vegan Lavender Buttercream is wonderful on vanilla cupcakes, lemon cakes, sugar cookies, or even just as a delightful filling for macarons. Get creative!

I truly hope you give this Vegan Lavender Buttercream a try! It’s such a lovely way to add a touch of elegance and unique flavor to your treats. If you make it, please let me know how it turned out and what you used it on. Happy baking, friends!

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