This vegan lavender buttercream is silky smooth, delicately floral, and perfectly balanced. Made with culinary lavender and dairy-free ingredients, it adds an elegant, fresh flavor to cakes and cupcakes without overpowering sweetness.
If you love subtle botanical flavors, this frosting is a must-try. The lavender is gently infused into dairy-free milk first, creating a soft, aromatic base that tastes refined — not soapy or artificial. The result is a dreamy buttercream that feels both sophisticated and comforting.
Why You’ll Love This Frosting
- 🌸 Light, delicate floral flavor
- 🧁 Perfect for cakes and cupcakes
- 🌱 Completely dairy-free and vegan
- 🎨 Naturally off-white or tinted lavender
- ✨ Smooth, pipeable texture
This buttercream pairs beautifully with tea-flavored and citrus desserts, especially Earl Grey or lemon cakes.
Key Ingredients
All ingredients and measurements are listed in the recipe card below, but here’s what makes this buttercream special:
Dairy-Free Butter
A high-quality vegan butter substitute is essential for flavor and texture. Choose one that behaves like traditional butter for the creamiest results.
Culinary Lavender
Be sure to use food-grade dried culinary lavender — not decorative or craft lavender. Culinary lavender is specifically harvested for safe consumption and has a softer, less bitter flavor.
Dairy-Free Milk
Almond milk or oat milk works beautifully. The milk is infused with lavender to create a subtle, aromatic flavor.
Icing Sugar
Icing sugar (powdered sugar) forms the structure of the frosting. Using icing sugar mixture (which contains a small amount of cornstarch) helps prevent clumping.
Vanilla Extract
Enhances and rounds out the floral notes.
Salt
A small pinch balances sweetness and enhances overall flavor.
Gel Food Colouring (Optional)
Lavender buttercream naturally has an off-white color. Adding a few drops of violet gel (and a tiny touch of pink) creates that signature lavender hue.
How to Make Vegan Lavender Buttercream
Step 1: Infuse the Lavender
Mix the dried culinary lavender with dairy-free milk and refrigerate for at least 2 hours or overnight. This allows the floral flavor to gently steep into the milk.
Strain the mixture, discarding the lavender buds, and reserve the infused milk.
Step 2: Cream the Butter
Using a stand mixer or hand mixer, beat the dairy-free butter and vanilla extract for 1–2 minutes until light and creamy.
Step 3: Add the Sugar
Add 2 cups of icing sugar and beat until combined. Mix in another cup and continue beating until smooth.
Step 4: Adjust Consistency
Gradually add the lavender-infused milk, one small splash at a time, until the frosting becomes thick and creamy.
- If too thin: Add ½–1 cup more icing sugar.
- If too thick: Add a little more infused milk.
Step 5: Finish
Add a pinch of salt and optional gel food colouring. Beat again until the buttercream is ultra-smooth and fluffy.
Use immediately to frost cooled cakes or cupcakes, or store covered in the refrigerator.
What Pairs Best with Lavender Buttercream?
Lavender shines when paired with bright or tea-based flavors. Try it with:
- Vegan lemon cupcakes
- Lemon layer cake
- Vegan vanilla cake
- Earl Grey cupcakes
- Vanilla bean cupcakes
The floral notes balance beautifully with citrus and bergamot.
Storage Tips
- Store covered in the refrigerator for up to 5 days.
- Bring to room temperature and re-whip before using.
- Can be frozen for up to 1 month; thaw and re-whip for best texture.
Frequently Asked Questions
What type of lavender should I use?
Always use dried culinary lavender specifically labeled for food use.
Will it taste like soap?
No. When infused properly and used in small amounts, the flavor is subtle, floral, and slightly earthy — never overpowering.
Can I skip the food colouring?
Yes. The frosting will remain a soft off-white shade.
Vegan Lavender Buttercream Recipe
Servings: About 2 cups (enough for 12 cupcakes or one 3-layer 6-inch cake)
Prep Time: 15 minutes (plus infusion time)
Ingredients
- 1 tablespoon dried culinary lavender
- 2 tablespoons dairy-free milk
- 125g dairy-free butter
- ½ teaspoon vanilla extract
- 3–4 cups icing sugar
- Pinch of salt
- Gel food colouring (optional)
Instructions
- Infuse lavender in dairy-free milk for at least 2 hours or overnight. Strain.
- Beat butter and vanilla until creamy.
- Add icing sugar gradually and mix well.
- Slowly add infused milk until desired consistency is reached.
- Add salt and optional colouring; beat until fluffy.
- Pipe or spread onto cooled cakes or cupcakes.
This vegan lavender buttercream is elegant, fragrant, and surprisingly easy to make. Whether you’re baking for a special occasion or simply experimenting with new flavors, this floral frosting adds a fresh and memorable touch to any dessert.