Description
A delightful frosting infused with lavender, perfect for cupcakes and cakes, adding elegance to any dessert.
Ingredients
- 1 tablespoon dried culinary lavender
- 2 tablespoons dairy-free milk (almond, soy, or oat)
- 125 grams dairy-free butter (like Earth Balance)
- ½ teaspoon vanilla extract
- 3-4 cups icing sugar
- Pinch of salt (to taste)
- Gel food coloring (optional)
Instructions
- Mix the dried lavender with the dairy-free milk and let it steep in the fridge for at least 2 hours (an overnight soak is preferable).
- After steeping, strain out the lavender and reserve the infused milk.
- In a mixing bowl, combine dairy-free butter and vanilla, beating on medium speed for 1-2 minutes until it’s fluffy.
- Gradually add 2 cups of icing sugar, mixing until combined.
- Continue adding icing sugar, and as the mixture thickens, pour in the infused milk a bit at a time until it achieves a thick, creamy consistency.
- Taste the frosting; if it’s too sweet, add a pinch of salt and mix again.
- Adjust the consistency as needed: add more icing sugar if too runny, or more milk if it’s too stiff.
- Optionally, add gel food coloring for a pop of color and beat until well-mixed.
- Use immediately for frosting, or store in the fridge covered.
Notes
For flavor variations, consider adding a teaspoon of lemon zest or almond extract. Store leftovers in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Frosting
- Method: Mixing
- Cuisine: Vegan