Vegan Lavender Buttercream
This vegan lavender buttercream is creamy and smooth, with a subtle, light floral flavour. Learn how to make this pretty frosting using culinary lavender! It is the perfect fresh addition to your cakes and cupcakes.
Servings 2 cups
Calories 1159kcal
Equipment
Ingredients
- 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
- Mix the culinary lavender with the dairy free milk and leave to infuse in the fridge for a minimum of 2 hours or overnight. Strain before using and discard the lavender, keeping the infused milk.
- Using a hand mixer or a stand mixer with the paddle attachment fitted, beat dairy-free butter and vanilla for 1-2 minutes until creamy.
- Add in 2 cups of icing sugar and beat on medium until combined. Add in an additional cup of icing sugar and continue to mix. As mixture thickens, add in the infused dairy free milk a little at a time until you reach a thick, creamy consistency. If the frosting is too thin or tastes too 'buttery', add in an extra ½-1 cup of icing sugar, and if it’s too thick, add a little bit more dairy free milk. Finally add a pinch of salt to taste and a few drops of food colouring and continue to mix until super creamy.
- Store covered frosting in the fridge, or pipe directly onto cupcakes or cake.
Nutrition
Calories: 1159kcal | Carbohydrates: 181g | Protein: 1g | Fat: 51g | Saturated Fat: 10g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 24g | Trans Fat: 9g | Sodium: 420mg | Potassium: 36mg | Fiber: 0.1g | Sugar: 176g | Vitamin A: 81IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 0.4mg
