This Vegan Lavender Buttercream is smooth, creamy, delicate, and beautifully floral. Made with dairy-free butter, powdered sugar, vanilla, and lavender-infused plant milk, this frosting has a soft lavender flavor that feels fresh, elegant, and perfect for cakes and cupcakes.
If you love pretty bakery-style frosting with a gentle floral twist, this vegan buttercream is a wonderful recipe to try. It pairs especially well with lemon, vanilla, Earl Grey, almond, and berry desserts.
Why You’ll Love This Vegan Lavender Buttercream
- Creamy, smooth, and pipeable
- Completely dairy-free
- Light floral lavender flavor
- Perfect for cupcakes and layer cakes
- Easy to tint with purple food coloring
- Great for spring, weddings, birthdays, and tea parties
- Made with simple ingredients
- Beautiful with lemon or Earl Grey desserts
What Makes This Lavender Buttercream Special?
Lavender can easily taste too strong if used the wrong way, but this recipe keeps the flavor soft and elegant. Instead of adding dried lavender directly into the frosting, the lavender is steeped in dairy-free milk first.
This creates a gentle floral flavor without gritty pieces or a soapy taste. The infused milk is then blended into classic vegan buttercream for a frosting that is creamy, fragrant, and beautifully balanced.
Ingredients
- 1 tablespoon dried culinary lavender
- 2 tablespoons dairy-free milk
- ½ cup dairy-free butter, softened
- ½ teaspoon vanilla extract
- 3 to 4 cups powdered sugar
- Pinch of salt, to taste
- Purple gel food coloring, optional
Ingredient Notes
Culinary Lavender
Use dried culinary lavender, not decorative lavender. Culinary lavender is made for food and has a cleaner, gentler flavor.
Dairy-Free Butter
Use a good-quality vegan butter for the best texture and flavor. Stick-style vegan butter usually works better than soft tub spreads.
Dairy-Free Milk
Oat milk, almond milk, or soy milk all work well. Use unsweetened milk so the frosting does not become overly sweet.
Powdered Sugar
Powdered sugar creates the smooth buttercream texture. Add more or less depending on how thick you want the frosting.
Vanilla Extract
Vanilla softens the floral flavor and makes the buttercream taste more rounded.
Salt
A tiny pinch of salt balances the sweetness and improves the flavor.
Food Coloring
Food coloring is optional, but a few drops of violet gel coloring give the buttercream a beautiful lavender shade.
How to Make Vegan Lavender Buttercream
Step 1: Infuse the Milk
Add the dried culinary lavender and dairy-free milk to a small bowl.
Cover and refrigerate for at least 2 hours, or overnight for stronger flavor.
Once infused, strain the milk and discard the lavender pieces.
Keep the lavender-infused milk for the frosting.
Step 2: Beat the Vegan Butter
Add the softened dairy-free butter and vanilla extract to a mixing bowl.
Using a hand mixer or stand mixer, beat for 1 to 2 minutes until creamy and smooth.
Step 3: Add the Powdered Sugar
Add 2 cups of powdered sugar.
Beat on medium speed until combined.
Add 1 more cup of powdered sugar and continue mixing.
Step 4: Add the Lavender Milk
Gradually add the lavender-infused dairy-free milk, a little at a time.
Beat until the frosting becomes thick, creamy, and smooth.
Step 5: Adjust the Texture
If the buttercream is too thin, add another ½ to 1 cup powdered sugar.
If it is too thick, add a tiny splash of dairy-free milk.
Step 6: Add Salt and Color
Add a pinch of salt to balance the sweetness.
If using food coloring, add a few drops of violet gel color and mix until you reach your desired shade.
Step 7: Use or Store
Use immediately to frost cupcakes or cakes, or store covered in the refrigerator until ready to use.
Best Desserts to Pair with Lavender Buttercream
This frosting works beautifully with:
- Vegan vanilla cupcakes
- Vegan lemon cupcakes
- Earl Grey cupcakes
- Lemon layer cake
- Vanilla cake
- Almond cake
- Blueberry cupcakes
- Blackberry cake
- Shortbread sandwich cookies
- Mini tea cakes
Tips for the Best Lavender Buttercream
Use Culinary Lavender Only
Regular decorative lavender may taste bitter or unpleasant. Always use food-grade lavender.
Don’t Overdo the Lavender
Lavender is strong, so a little goes a long way. Infusing the milk gives the best soft floral flavor.
Use Softened Vegan Butter
The butter should be soft but not melted. This helps create a smooth, fluffy frosting.
Add Milk Slowly
Buttercream can become too loose quickly, so add the lavender milk little by little.
Use Gel Food Coloring
Gel food coloring gives a prettier color without adding too much liquid to the frosting.
Variations
Lemon Lavender Buttercream
Add 1 teaspoon lemon zest for a bright citrus flavor.
Earl Grey Lavender Buttercream
Pair this frosting with Earl Grey cupcakes or add a tiny splash of brewed Earl Grey tea to the frosting.
Vanilla Lavender Buttercream
Keep it simple with extra vanilla for a soft floral vanilla flavor.
Berry Lavender Buttercream
Add a spoonful of blueberry or blackberry jam for a fruity lavender twist.
Almond Lavender Buttercream
Add ¼ teaspoon almond extract for a delicate bakery-style flavor.
Storage Instructions
Store vegan lavender buttercream in an airtight container in the refrigerator for up to 5 days.
Before using, let it soften at room temperature, then beat again until smooth and fluffy.
Freezing Instructions
You can freeze this buttercream for up to 2 months.
Store in a freezer-safe container.
Thaw overnight in the refrigerator, then bring to room temperature and re-whip before using.
Frequently Asked Questions
What Kind of Lavender Should I Use?
Use dried culinary lavender. It is made specifically for cooking and baking.
Will Lavender Buttercream Taste Like Soap?
Not if you use the right amount. Infusing the lavender into milk gives a gentle floral flavor without making the frosting overpowering.
Can I Make This Frosting Ahead of Time?
Yes. You can make it ahead and store it in the refrigerator. Re-whip before piping or spreading.
Can I Use Coconut Milk?
Yes, but coconut milk may add a slight coconut flavor. Oat, almond, or soy milk are more neutral.
Can I Pipe This Buttercream?
Yes. This buttercream is thick enough for piping onto cupcakes or decorating cakes.
How Much Frosting Does This Make?
This recipe makes about 2 cups of frosting, enough for about 12 cupcakes or a small cake.
Recipe Information
Prep Time: 15 minutes
Infusing Time: 2 hours or overnight
Total Active Time: 15 minutes
Yield: About 2 cups
Final Thoughts
This Vegan Lavender Buttercream is a beautiful frosting for anyone who loves soft floral flavors. It is creamy, smooth, dairy-free, and perfect for elegant cakes and cupcakes.
The lavender-infused milk gives the frosting a delicate flavor, while vanilla and a pinch of salt keep everything balanced. Use it for spring desserts, birthdays, bridal showers, tea parties, or anytime you want a frosting that feels extra special.