Ingredients
- Vegan Butter SticksEnsure they are firm, high-fat baking sticks, slightly chilled for optimal whipping structure.
- Culinary Grade Dried LavenderUse only dried culinary buds, ensuring they are organically sourced and free from pesticides for the best flavor infusion.
- Non-Dairy Milk or CreamA splash of rich, unsweetened oat or cashew milk helps achieve the desired creamy consistency and smooth mouthfeel.
- Pure Alcohol-Free Vanilla ExtractA small amount enhances the overall sweetness and prevents the floral flavor from becoming overwhelming on the palate.
- Powdered Sugar (Icing Sugar)Sift the sugar meticulously to prevent lumps and ensure the final buttercream is completely smooth and fluffy.
- Natural Purple Food Coloring (Optional)Use a tiny amount of beet or purple sweet potato powder to achieve a subtle, enchanting lavender hue.
Instructions
- Step 1: Infuse the Lavender CreamIn a small saucepan, gently heat the non-dairy milk and the dried lavender buds over medium-low heat. Do not let it boil; just let it simmer lightly for about three to five minutes until fragrant. Remove from the heat and allow the mixture to steep for 20 minutes. Strain the liquid through a fine-mesh sieve, ensuring no lavender bits remain, and set the infused cream aside to cool completely.
- Step 2: Cream the Vegan ButterPlace the slightly chilled vegan butter in the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium-high speed for a full five minutes. The butter must turn noticeably pale yellow and become light and aerated. Scrape down the sides of the bowl often during this crucial creaming process.
- Step 3: Gradually Incorporate the SugarTurn the mixer speed to low. Gradually add the sifted powdered sugar, one cup at a time, allowing each addition to incorporate before adding the next. Once all the sugar is added, the mixture will look very dry and stiff. Increase the speed to medium-low and continue mixing for one minute.
- Step 4: Achieve the Perfect ConsistencyWith the mixer running on low, slowly drizzle in the cooled lavender-infused milk and the alcohol-free vanilla extract. Once the liquid is incorporated, increase the speed to high and beat the entire mixture for another three to four minutes. TheVegan Lavender Buttercreamwill transform from thick paste into a light, fluffy cloud that is airy and pipeable.
- Step 5: Add Color and Final WhipIf using, add a tiny pinch of natural purple coloring and beat briefly until the color is evenly distributed throughout the frosting. Give the frosting a final, slow whip for 30 seconds to remove any large air bubbles that may have formed. This creates an extra smooth finish.
Notes
- Store unused buttercream in an airtight container in the refrigerator for up to one week, ensuring it is brought back to room temperature before re-whipping.
- If the buttercream has stiffened from chilling, allow it to reach soft room temperature, then beat it vigorously on medium speed for two minutes to regain its light, pipeable structure.
- To emphasize the subtle floral notes, serve this buttercream spread generously on plain vanilla bean or light lemon cakes, perhaps topped with a few fresh blueberries.
- For the lightest, most stable buttercream, make sure the infused lavender milk is completely chilled and strictly adhere to the five-minute creaming time for the vegan butter until it is noticeably pale and aerated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American