Vegan Lavender Buttercream

**Vegan Lavender Buttercream: A Delightfully Floral and Dairy-Free Frosting**

If you’re looking for a frosting that’s as unique as it is delicious, **Vegan Lavender Buttercream** is the perfect choice. This fragrant, floral buttercream combines the soothing aroma of lavender with the rich, creamy texture of a traditional buttercream—but without any dairy! It’s ideal for decorating cakes, cupcakes, or any of your favorite baked goods, giving them a sophisticated touch that’s sure to impress your guests.

Whether you follow a plant-based diet or are simply looking to try something new, this vegan lavender buttercream is a game-changer. In this article, we’ll walk you through how to make this dreamy, velvety buttercream frosting and provide some tips to make sure it’s perfect every time.

### What Makes Vegan Lavender Buttercream So Special?

Traditional buttercream frosting is made with butter, sugar, and sometimes heavy cream. But vegan buttercream is just as delicious and smooth, using plant-based butter (or a butter alternative) in place of dairy butter. The addition of lavender adds a unique, floral flavor that can elevate any dessert to a whole new level.

Lavender is known for its calming and fragrant qualities, and when used in cooking and baking, it adds a gentle, aromatic sweetness that complements many flavors. In this buttercream, it pairs beautifully with the rich, creamy texture of vegan butter and powdered sugar, resulting in a light and fragrant frosting that’s as pleasing to the senses as it is to the taste buds.

### Ingredients for Vegan Lavender Buttercream

To make **Vegan Lavender Buttercream**, you’ll need the following ingredients:

– 1 cup vegan butter (softened)
*(You can use any plant-based butter or margarine, such as Earth Balance or Miyoko’s)*

– 2 ½ – 3 cups powdered sugar (sifted)
*(Sifting helps prevent lumps in the buttercream)*

– 2-3 teaspoons culinary lavender (dried)
*(Make sure it’s food-grade lavender, as not all lavender is safe for consumption)*

– 2-3 tablespoons non-dairy milk (such as almond, soy, or oat milk)

– 1 teaspoon vanilla extract

– A pinch of salt (optional, to balance the sweetness)

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