Blackberry Buttercream Frosting
This vibrant and delicious blackberry frosting is perfect for topping cupcakes or cakes, offering a rich flavor and beautiful color that captures the essence of summer.
Ingredients
For the Blackberry Puree
- 1 cup fresh blackberries You can also use frozen blackberries, thawed.
- 2 tablespoons lemon juice Freshly squeezed is ideal.
For the Frosting
- 1 cup butter, room temperature Use two sticks.
- 4 cups powdered sugar Adjust for desired sweetness.
- 1 teaspoon vanilla extract Adds depth of flavor.
- 1 tablespoon milk or cream Add more as needed for consistency.
Instructions
Creating the Blackberry Puree
- Add the blackberries and lemon juice to a small saucepan.
- Over medium heat, bring the mixture to a simmer while stirring often.
- Let the blackberries soften and mash while cooking for about 20 minutes, until you have roughly 1/3 cup of thick blackberry puree.
- If desired, strain the blackberry puree through a fine mesh strainer to remove seeds and skins or process it in a food processor for a smoother texture.
- Allow the puree to cool completely to room temperature.
Mixing the Frosting
- In a large mixing bowl, add the softened butter and cooled blackberry puree.
- Beat the mixture until smooth and evenly combined.
- Gradually add the powdered sugar and beat on medium-high speed until the frosting is smooth and creamy.
- Add the milk or cream and vanilla extract, then beat again to combine fully.
- Check the frosting’s consistency and add more milk or cream one tablespoon at a time until the desired texture is reached.
- Once your cupcakes or cake are completely cooled, frost them with the blackberry buttercream.
Notes
Stir the blackberry mixture often while simmering to prevent burning. This frosting can be made ahead and stored in an airtight container in the refrigerator for about a week.