This blackberry buttercream frosting recipe is fresh, sweet, and tangy. It makes a BEAUTIFUL frosting for your favorite cupcakes, a delicious addition to layered cakes, and the perfect filling for macarons.
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I’ve been having a little obsession with buttercream. I absolutely LOVE to watch piping videos on TikTok. They’re so relaxing!
While practicing my own piping skills, I started making lots of different flavored buttercream frostings - orange, lime, lemon, blackberry…
This fresh blackberry buttercream is bright in flavor and look. It creates beautiful cupcakes that are perfect for a baby shower, bridal shower, or any spring and summer celebration. It’d even work in wedding cakes!
I decided to make this blackberry frosting with fresh blackberries instead of blackberry jam.
The fresh berries add such great flavor that’s hard to get with jam.
They make a buttercream that is bright, refreshing, sweet, and tangy. Perfect for spring, summer, or as a pick-me-up after a long day.
This recipe can be used with other kinds of berries as well. Simply replace the blackberries with a berry of your choice, like fresh raspberries!
Sick of winter? Start spring early with these easy spring recipes:
- How to Make Easy Lemon Cupcakes from Scratch
- Easy Carrot Cake Cookies (with Cream Cheese Frosting)
- Easy Funfetti Cookies from Scratch
Fresh Blackberry Puree
The first step is to make blackberry puree. This is very simple, I promise.
Add 1 cup of blackberries and 2 Tbsp of lemon juice to a small saucepan.
Over medium heat, bring the mixture to a simmer while stirring often.
Keep simmering for about 20 minutes. Then strain the pureed blackberries in a fine mesh strainer to discard seeds.
After this, there should be around 1/4 cup of fresh blackberry puree. It’ll look more like blackberry juice.
Allow to cool to room temperature before using.
Save and organize your recipes with this adorable recipe card printable.
Tips for the BEST Buttercream
- Use a stand mixer or an electric mixer. It’s extremely hard to get the right consistency and texture when mixing by hand.
- If using a stand mixer, use the paddle attachment. I’ve tried using the whisk and the buttercream just gets stuck inside. It’s frustrating. I also learned that the whisk attachment will incorporate too much air into the buttercream, which leads to air bubbles instead of a smooth, creamy appearance.
The best stand mixer that I have ever used is this KitchenAid Artisan Series 5-Qt. Stand Mixer with Pouring Shield. It’s expensive, but if you cook and bake a lot, it’s worth the investment. It has been passed down in our family and it still works perfectly after all these years.
- If using an electric hand mixer, use the beaters.
I have this KitchenAid 9-Speed Digital Hand Mixer and I love it. My mom bought it as a Christmas present for me in 2020, which was our last Christmas together. She passed away in October. She witnessed me fight to remove accessories from my last one and burn my hand while doing it. This hand mixer easily and quickly removes accessories with a click of a button, which is such a relief. It also has so many different speeds, but starts slow to prevent splattering. It’s a really great mixer.
- Butter should be softened to room temperature (around 70 degrees F). You should be able to easily press your finger into the stick of butter.
- After mixing, when you lift the mixer, the frosting should easily separate from the paddle. If it’s too firm, add a little milk.
- If making this buttercream ahead of time, place in a zip-lock bag and store in the fridge. Before use, massage the bag with warm hands and mix again with a mixer.
Piping Blackberry Buttercream Frosting
- If piping this blackberry frosting on cupcakes or cake (lemon cake 😋), use a piping bag. I use this Wilton Cupcake Decorating Icing Tips Set. It includes two of the most popular piping tips - 1M and 2D.
- The easiest way to fill a piping bag is to place it, tip down, into a tall cup or vase and fold the opening of the bag down around the glass. This frees your hands to fill the bag AND makes way less of a mess.
- With all cupcake frosting recipes, please wait until the cupcakes are completely cool before frosting. If you pipe or spread buttercream on a still warm baked good, it will start to melt. The cake/cupcake will also start to crumble and break apart, leaving crumbs throughout the buttercream.
Which cupcake flavor works best with blackberry buttercream?
I originally made this frosting to go on my Earl Grey Cupcakes. They were delicious! The recipe should be up soon.
The second time, I piped it on my Lemon Cupcakes from Scratch. The combination is one of my favorite things. SO bright and refreshing. Lemon cupcakes with blackberry buttercream are the best spring dessert.
Next time, I want to make blackberry cupcakes or a blackberry cake to pair with this frosting. It’ll be a great use of blackberry season!
I also highly recommend using this blackberry buttercream on chocolate cupcakes (or chocolate cake). Fruit always compliments the chocolate flavor so well!
Blackberry Buttercream Frosting Recipe
- 1 cup Fresh Blackberries
- 2 Tbsp Lemon Juice
- 1/4 cup Blackberry Puree (from above)
- 1 cup Unsalted Butter softened
- 4 cups Powdered Sugar (Confectioners’ Sugar)
- 1/2 teaspoon Salt
- 1 teaspoon Vanilla Extract
- Add blackberries and lemon juice to a small saucepan.
- Simmer on medium heat for about 20 minutes. Stir often.
- Strain the pureed blackberries in a fine mesh strainer to discard seeds.
- Allow to cool to room temperature.
- In the large bowl of a stand mixer or in a large mixing bowl (if using an electric mixer), mix the softened butter and cooled blackberry puree.
- Add one cup of sugar, slowly, to the wet ingredients and beat at low speed.
- Once the icing sugar is mixed in, add another cup of sugar and beat at low speed. Adding one cup at a time and beating on low prevents the sugar from flying everywhere. Continue to do this with the remaining sugar. Use a rubber spatula to scrape down the sides of the bowl as needed.
- Add salt and increase to medium speed.
- Mix in vanilla extract.
- Beat at medium-high speed until smooth and fluffy.
- With a rubber spatula, press the frosting against the sides of the bowl to eliminate any air bubbles.
- Spread or pipe onto your favorite cupcakes, cake, cookies, or macarons (when they’re completely cooled).
Did you make this blackberry buttercream frosting? What did you use it with? Would you like to see more flavored buttercream recipes? Like this orange buttercream? Let me know below!
I’d love to see photos of your baking. Tag @lovemischka on instagram, fb, or Pinterest.