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Vegan Lavender Buttercream

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A light and airy dairy-free buttercream infused with delicate culinary lavender, perfect for frosting cakes and cupcakes.

Ingredients

Scale
  • 1 tablespoon dried culinary lavender
  • 2 tablespoons dairy free milk
  • 125 grams dairy free butter
  • ½ teaspoon vanilla extract
  • 3-4 cups icing sugar
  • pinch salt to taste
  • gel food colouring optional

Instructions

  1. Mix the culinary lavender with the dairy free milk.
  2. Leave the mixture to infuse in the fridge for a minimum of 2 hours or overnight.
  3. Strain the mixture and discard the lavender.
  4. Keep the infused milk aside.
  5. Using a hand mixer or a stand mixer with the paddle attachment fitted, beat dairy-free butter and vanilla.
  6. Beat butter and vanilla for 1-2 minutes until creamy.
  7. Add in 2 cups of icing sugar to the butter mixture.
  8. Beat on medium speed until the sugar is combined.
  9. Add in an additional 1 cup of icing sugar.
  10. Continue to mix the buttercream.
  11. As the mixture thickens, add in the infused dairy free milk a little at a time.
  12. Continue adding milk until you reach a thick, creamy consistency.
  13. If the frosting is too thin or tastes too 'buttery', add in an extra ½-1 cup of icing sugar.
  14. If the frosting is too thick, add a little bit more dairy free milk.
  15. Finally, add a pinch of salt to taste.
  16. Add a few drops of gel food colouring if desired.
  17. Continue to mix until the buttercream is super creamy.
  18. Store covered frosting in the fridge, or pipe directly onto cupcakes or cake.

Notes

Ensure you use culinary grade lavender for the best flavor.
For a deeper lavender flavor, infuse the milk overnight.
Sift your icing sugar to avoid any lumps in your buttercream.
Always use room temperature dairy-free butter for the creamiest result.

Find it online: https://theopenoven.com/vegan-lavender-buttercream/