Blackberry Frosting
A soft, spreadable frosting made with fresh blackberries and butter, perfect for cupcakes and cakes.
Ingredients
For the Blackberry Puree
- 1 cup fresh blackberries Fresh is ideal, but frozen can be used.
- 2 tablespoons lemon juice Bottled is fine if fresh is not available.
For the Frosting
- 1 cup butter 2 sticks, at room temperature.
- 4 cups powdered sugar Adjust based on desired sweetness and consistency.
- 1 teaspoon vanilla extract Optional, for added flavor.
- 1 tablespoon milk or cream Plus more if needed for consistency.
Instructions
Preparation of Blackberry Puree
- In a small saucepan, add blackberries and lemon juice and bring to a simmer over medium heat, stirring often.
- Cook until soft, about 20 minutes, to make a thick blackberry puree. Strain if desired and let cool.
Mixing the Frosting
- In a large mixing bowl, combine softened butter and cooled blackberry puree, beating until smooth.
- Gradually add powdered sugar, beating until creamy and well incorporated. Mix in milk or cream and vanilla extract, adjusting milk for desired consistency.
- Once cupcakes or cake are cooled, frost them as preferred.
Notes
The frosting can be made ahead of time and stored in the fridge for up to 3 days. The blackberry puree can also be prepared up to 3 days in advance. The recipe doubles well for larger cakes or thicker layers of frosting. Adjust the sweetness and consistency as desired.