Description
A fragrant and creamy vegan buttercream infused with lavender, perfect for frosting cakes and cupcakes with a floral twist.
Ingredients
Units
Scale
- 1 cup vegan butter (room temperature)
- 3–4 cups powdered sugar (sifted)
- 2–3 tbsp plant-based milk (such as almond or soy)
- 1–2 tsp dried culinary lavender
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Place the dried lavender in a small saucepan with the plant-based milk. Heat gently until just simmering, then remove from heat and let steep for 10-15 minutes. Strain to remove lavender buds and cool completely.
- In a mixing bowl, beat the vegan butter until light and fluffy.
- Gradually add the sifted powdered sugar, 1 cup at a time, beating well after each addition.
- Add the cooled lavender-infused milk, vanilla extract, and a pinch of salt. Beat until smooth and creamy. Adjust consistency with more milk or powdered sugar if needed.
- Use immediately to frost cakes, cupcakes, or store in the refrigerator until ready to use. Bring to room temperature and rewhip before using.
Notes
- Ensure the lavender used is culinary-grade.
- For a stronger lavender flavor, steep longer or increase quantity slightly, but be cautious to avoid bitterness.
- Can be tinted with natural food coloring for a decorative touch.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 18g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
