Blackberry Buttercream Frosting Recipe
This blackberry buttercream frosting 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.
Servings: 24 cupcakes
Ingredients
Blackberry Puree
- 1 cup Fresh Blackberries
- 2 Tbsp Lemon Juice
Blackberry Buttercream
- 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
Instructions
Blackberry Puree
- 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.
Blackberry Buttercream
- 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).