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 coloring if using. Beat until super creamy and smooth.

Store covered in the fridge for up to 5–7 days. Bring to room temperature and re-whip briefly before using to restore pipeability.

For longer storage, 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.