I first made this vegan lavender buttercream on a whim to top lemon cupcakes for a small spring brunch, and it instantly became the star — light, floral and surprisingly versatile. This frosting is dairy-free but still rich and silky, thanks to an infused dairy-free milk and a soft plant-based butter. If you love floral baking or want a gentle, grown-up frosting for weddings, baby showers or afternoon tea, this is a simple, show-stopping choice. If you’re exploring other vegan dishes to serve alongside sweet treats, try this Ultimate Vegan Lasagna for a satisfying savory contrast.

Why you’ll love this dish

Lavender buttercream feels fancy without requiring advanced technique. The floral note is subtle when you use culinary lavender correctly, so it pairs beautifully with citrus, vanilla, and berry cakes. It’s also great for people looking for a dairy-free frosting that still pipes well and tastes indulgent.

“Light, aromatic, and perfectly balanced — the lavender lifts plain cupcakes into something I’d serve to guests.” — a quick review from my last tea party

Beyond flavor, this buttercream is:

Quick to make once the milk is infused (hands-on time is minimal).
Flexible — you can tint it, pipe it, or thin it slightly for a glaze.
Kid- and guest-friendly when kept mild; increase lavender only if you want a strong floral punch.

If you want a richer savory option on the same menu, this lavender-scented dessert pairs nicely after a dish like Creamy Sun-Dried Tomato Vegan Pasta for a memorable spring meal.

How this recipe comes together

Quick overview so you know what to expect:

Infuse dried culinary lavender in cold dairy-free milk for at least 2 hours (or overnight) to extract delicate floral notes.
Strain the milk and beat soft dairy-free butter with vanilla until creamy.
Gradually add icing sugar while mixing until thick.
Add the lavender-infused milk a little at a time to reach a piping-consistent buttercream.
Adjust sweetness and consistency, add a pinch of salt, and tint if desired.

This sequence keeps things smooth and prevents a runny or grainy frosting.

What you’ll need

1 tablespoon dried culinary lavender (use culinary-grade only)
2 tablespoons dairy-free milk (almond, oat, or soy)
125 grams dairy-free butter, softened (stick-style is easiest to whip)
½ teaspoon vanilla extract
3–4 cups icing (confectioners’) sugar, sifted
Pinch of salt (to taste)
Gel food colouring (optional — use small amounts)

Notes and substitutions:

Use culinary lavender specifically; craft or ornamental lavender may be bitter or treated.
Oat or almond milk work well — choose an unsweetened variety to control sweetness.
If you prefer a tangier frosting, substitute up to 25 g of the butter with a dairy-free cream-cheese alternative (see Variations).

How to prepare it

Combine the dried lavender and dairy-free milk in a small jar or bowl. Cover and refrigerate for at least 2 hours, or ideally overnight for a deeper infusion.
Strain the milk through a fine mesh sieve or cheesecloth. Discard the lavender solids and keep the infused milk chilled.
In a mixing bowl, beat the softened dairy-free butter and vanilla for 1–2 minutes with a hand mixer or stand mixer fitted with a paddle attachment until light and creamy.
Add 2 cups of sifted icing sugar and mix on medium until combined. Scrape down the bowl.
Add another cup of icing sugar and continue mixing. As the mixture thickens, add the lavender-infused milk a little at a time until you reach a thick, creamy consistency.
If frosting is too thin or tastes too ‘buttery’, beat in an extra ½–1 cup of icing sugar. If too thick, add a splash more dairy-free milk.
Add a pinch of salt to balance sweetness and a few drops of gel food colouring if using. Beat until super creamy and smooth.
Store covered in the fridge or pipe immediately onto cooled cupcakes or cakes.

Best ways to enjoy it

Pipe onto lemon, vanilla, or blueberry cupcakes to complement the floral notes.
Spread as a layer on a simple vanilla or almond sponge for an elegant tea cake.
Thin slightly with more dairy-free milk to brush over sponge layers as a glaze or drizzle.
For a party, pipe small rosettes and top with a tiny sprinkle of dried lavender (use sparingly) or a candied violet.

For a full menu that balances floral desserts with fresh mains, I like serving this buttercream with bright vegetable mains like the Best Vegan Primavera Lasagna — the contrast is lovely.

How to store & freeze

Refrigeration: Store in an airtight container for up to 5–7 days. Bring to room temperature and re-whip briefly before using to restore pipeability.
Freezing: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge, then bring to room temperature and beat until creamy before piping.
Safety tip: Because it contains fat but no raw eggs, refrigeration is the safe choice if you’ll keep it more than a day at room temperature.

Pro chef tips

Use culinary lavender only: it’s milder and intended for eating. Start with 1 tablespoon — you can always increase in future batches.
Infuse cold milk, not hot: cold infusion extracts a gentler aroma and avoids bitterness. Overnight in the fridge gives the best flavor.
Soft but not melted butter: if the butter is too warm the frosting will be loose; too cold and it won’t whip properly. Room temperature (soft to the touch) is ideal.
Sift the icing sugar: this prevents graininess and helps a silky finish.
Mix in stages: adding sugar gradually and scraping the bowl ensures an even texture.
Adjust texture last: tweak with more sugar for stiffness or a little milk for a softer swirl — small additions make a big difference.

Creative twists

Earl Grey Lavender: steep a small amount (1 tea bag) of Earl Grey in the dairy-free milk with the lavender for a bergamot-laced buttercream.
Lemon-lavender: add 1 tsp lemon zest for a bright citrus lift.
Chocolate pair: fold in 1–2 tbsp cocoa powder for a delicate chocolate-lavender finish.
Rose-lavender duet: add 1/4 tsp rosewater for a floral duo — use very sparingly.
Vegan cream-cheese version: replace 25–50 g butter with dairy-free cream cheese for tang and stability.

Your questions answered

Q: Can I use fresh lavender instead of dried?

A: Fresh lavender is more watery and can vary in potency. Dried culinary lavender gives a more predictable, concentrated flavor. If using fresh, increase the quantity slightly but taste as you go.

Q: How long does the infusion take, and can I speed it up?

A: At least 2 hours in the fridge is recommended; overnight yields the best aroma. You can do a short warm infusion (gently warm milk with lavender then cool), but heat can pull bitter notes — cold infusion is safer for flavor.

Q: Will this frosting hold up in warm weather?

A: Plant-based butter can soften faster than dairy butter. Keep frosted desserts chilled until serving and avoid leaving them in direct sun. For outdoor events, freeze the cake layers and assemble just before serving if possible.

Q: Can I make this nut-free?

A: Yes — use oat or soy milk and a nut-free dairy-free butter to keep the recipe nut-free.

Q: How can I make the lavender flavor stronger?

A: Increase to 1½ tablespoons of culinary lavender or infuse overnight. But add gradually — lavender can become soapy or overpowering if overused.

Conclusion

If you want another recipe inspiration that uses similar floral frosting ideas, see this detailed Vegan Lavender Buttercream – Eight Forest Lane for comparison and extra tips. For a paired recipe that uses lavender frosting on cupcakes, check out these creative Vegan Earl Grey Cupcakes with Lavender Frosting – Le Petit Eats.