VEGAN LAVENDER BUTTERCREAM

Short Description

Vegan Lavender Buttercream is a smooth, aromatic frosting made with dairy-free ingredients and infused with the delicate floral notes of culinary lavender. It’s perfect for adding an elegant touch to cakes, cupcakes, and other confections.

Why You’ll Love This Recipe

• Entirely plant-based, making it suitable for vegan and dairy-free diets
• Delivers a light, floral flavor that is unique and refreshing
• Easy to prepare with simple ingredients
• Pairs beautifully with lemon, vanilla, or berry-flavored desserts
• Customizable in color and sweetness to suit any occasion

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Dried culinary lavender
• Dairy-free milk (such as almond or oat milk)
• Dairy-free butter
• Vanilla extract
• Icing sugar
• Pinch of salt
• Gel food coloring (optional)

Directions

1. Combine the dried lavender and dairy-free milk in a small bowl. Cover and refrigerate for at least 2 hours, or overnight, to infuse the flavor.
2. Strain the lavender milk to remove the buds.
3. In a large bowl, beat the dairy-free butter and vanilla extract until smooth and creamy.
4. Gradually add icing sugar, 1 cup at a time, mixing until fully incorporated.
5. Slowly add the infused milk, a little at a time, until the desired consistency is reached.
6. Adjust the texture by adding more icing sugar if too thin or more milk if too thick.
7. Add a pinch of salt and a few drops of food coloring if desired.
8. Beat the buttercream until it is fluffy and smooth.

Servings and Timing

• Yield: Approximately 2 cups of buttercream, enough for a 3-layer 6-inch cake or 12 cupcakes
• Prep Time: 15 minutes (plus infusion time)
• Infusion Time: At least 2 hours, preferably overnight

Variations

• Use natural purple coloring like blueberry juice instead of gel food coloring
• Add a touch of lemon zest for a citrus twist
• Substitute oat milk with soy or coconut milk for a different flavor profile

Storage/Reheating

• Store in an airtight container in the refrigerator for up to 1 week
• Bring to room temperature and re-whip before using again
• Can be frozen for up to 3 months; thaw in the refrigerator and re-whip before use

FAQs

What kind of lavender should I use?

Use only dried culinary lavender, as it is safe and intended for consumption.

Can I use fresh lavender?

Yes, but use it sparingly as fresh lavender has a stronger flavor.

What if my buttercream is too runny?

Add more icing sugar gradually until it thickens to your desired consistency.

Can I use any plant-based milk?

Yes, almond, oat, soy, or coconut milk all work well.

Do I have to use food coloring?

No, the food coloring is optional and only affects appearance.

Can this be used for piping designs?

Yes, as long as the consistency is thick enough, it’s excellent for piping.

Will the buttercream taste soapy?

Not if you use culinary lavender and avoid over-infusing it.

Is this buttercream overly sweet?

The sweetness can be adjusted by the amount of icing sugar used.

Can I make this buttercream ahead of time?

Yes, it stores well and can be re-whipped when needed.

Is it suitable for children?

Yes, it is made with safe, plant-based ingredients and is gentle in flavor.

Conclusion

Vegan Lavender Buttercream offers a refined and delightful twist on classic frosting, bringing together plant-based ingredients and the elegant essence of lavender. Whether you’re frosting cupcakes for a celebration or elevating a simple cake, this recipe adds beauty and flavor in every bite.

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