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Blackberry Buttercream Frosting Recipe

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5 from 759 reviews

This delightful Blackberry Frosting recipe features a rich and creamy buttercream infused with fresh blackberry puree and a hint of lemon. Perfect for adding a fruity twist to cakes, cupcakes, and other desserts, this frosting combines the natural sweetness and tartness of blackberries with smooth, velvety buttercream for a vibrant, flavorful topping.

Ingredients

Fruit Puree

  • 1 cup fresh blackberries
  • 2 tablespoons lemon juice

Frosting Base

  • 1 cup butter (2 sticks), room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk or cream (plus more if needed)

Instructions

  1. Prepare Blackberry Puree: Add 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.
  2. Strain Puree (Optional): If you prefer a smooth frosting without seeds or skins, strain the blackberry puree through a fine mesh strainer. Alternatively, process it in a food processor to achieve a smoother texture. Allow the puree to cool completely to room temperature.
  3. Combine Butter and Puree: In a large mixing bowl, add the softened butter and cooled blackberry puree. Use a mixer to beat them together until the mixture is smooth and evenly combined.
  4. Add Powdered Sugar: Gradually add the powdered sugar to the butter and puree mixture. Beat on medium-high speed until the frosting is smooth, creamy, and well incorporated.
  5. Incorporate Milk and Vanilla: Add the milk or cream and vanilla extract to the frosting. Beat again to combine fully. Check the frosting’s consistency and if it’s too thick, add additional milk or cream one tablespoon at a time until desired texture is reached.
  6. Frost Your Dessert: Once your cupcakes or cake are completely cooled, frost them with the blackberry buttercream. You can spread it smoothly or pipe it decoratively as you prefer.

Notes

  • Straining the blackberry puree removes seeds for a smoother texture, but can be omitted if you prefer more rustic frosting.
  • Adjust the amount of milk or cream to achieve your preferred frosting consistency.
  • Use room temperature butter for easy mixing and smooth frosting.
  • Store any leftover frosting in an airtight container in the refrigerator for up to one week. Bring to room temperature and re-whip before using.
  • This frosting pairs beautifully with vanilla, lemon, or chocolate cakes.

Find it online: https://ameliameals.com/blackberry-buttercream-frosting-recipe/