Blackberry Frosting Recipe

Introduction

This blackberry frosting is a delightful way to add a fresh, fruity twist to your favorite cakes and cupcakes. Made with real blackberries and creamy butter, it offers a perfect balance of sweetness and tangy flavor that’s sure to impress.

Ingredients

• 1 cup fresh blackberries
• 2 tablespoons lemon juice
• 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. Step 1: Add blackberries and lemon juice to a small saucepan. Over medium heat, bring the mixture to a simmer, stirring often. Let the blackberries soften and mash for about 20 minutes, until you have roughly 1/3 cup of thick blackberry puree.
2. Step 2: For a smooth frosting without seeds or skins, strain the blackberry puree through a fine mesh strainer or process it in a food processor. Allow the puree to cool completely to room temperature.
3. Step 3: In a large mixing bowl, beat the softened butter and cooled blackberry puree together until smooth and evenly combined.
4. Step 4: Gradually add the powdered sugar to the mixture. Beat on medium-high speed until the frosting is creamy and well incorporated.
5. Step 5: Add the milk or cream and vanilla extract. Beat again until fully combined. If the frosting is too thick, add additional milk or cream one tablespoon at a time until reaching the desired consistency.
6. Step 6: Once your cake or cupcakes are completely cooled, frost them using the blackberry buttercream. Spread smoothly or pipe decoratively as desired.

Tips & Variations

• For a more intense blackberry flavor, gently mash some fresh berries into the frosting before serving.
• If you prefer a less tangy frosting, reduce the lemon juice to 1 tablespoon.
• Use heavy cream instead of milk for a richer, creamier texture.

Storage

Store leftover frosting in an airtight container in the refrigerator for up to 5 days. Before using, let it come to room temperature and beat it lightly to restore its creamy texture. This frosting can also be frozen for up to one month; thaw overnight in the refrigerator and rewhip before applying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries for this frosting?

Yes, frozen blackberries work well. Just thaw and drain any excess liquid before cooking to avoid a watery puree.

Will the frosting color change over time?

The natural blackberry color may darken slightly after refrigeration but will still taste delicious and look appealing once spread on your dessert.

Blackberry Frosting Recipe

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★★★★★

4.7 from 65 reviews

A luscious and vibrant Blackberry Frosting that combines fresh blackberry puree with creamy butter and powdered sugar, enhanced by a hint of lemon and vanilla. Perfect for adding a fruity twist to cupcakes, cakes, and other desserts with a smooth, creamy texture and delightful color.

• Author: Windy
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Enough frosting to cover one 9-inch layer cake or about 24 cupcakes
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Blackberry Puree

• 1 cup fresh blackberries
• 2 tablespoons lemon juice

Frosting

• 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 the fresh blackberries and lemon juice to a small saucepan. Heat over medium heat, bringing the mixture to a gentle simmer while stirring frequently. Cook for about 20 minutes until the blackberries soften, mash, and reduce to approximately 1/3 cup of thick puree.
2. Strain Puree (Optional): For a smooth frosting without seeds or skins, strain the blackberry puree through a fine mesh strainer or process it in a food processor until smooth. Let the puree cool completely to room temperature before using.
3. Combine Butter and Puree: In a large mixing bowl, place the softened butter and cooled blackberry puree. Use an electric mixer to beat them together until the mixture is smooth and uniformly combined.
4. Add Powdered Sugar: Gradually incorporate the powdered sugar into the butter and puree mixture. Beat on medium-high speed until the frosting becomes smooth, creamy, and thoroughly mixed.
5. Incorporate Milk and Vanilla: Add the milk or cream and vanilla extract to the frosting. Beat again to fully combine. Check the consistency and if the frosting is too thick, add more milk or cream one tablespoon at a time until you reach the desired creamy texture.
6. Frost Your Dessert: Once cakes or cupcakes are completely cooled, use the blackberry frosting to decorate by either spreading it smoothly with a spatula or piping it decoratively as preferred.

Notes

• Straining the blackberry puree is optional but recommended for a seedless frosting.
• Adjust the milk or cream quantity to achieve your preferred frosting consistency.
• For an intensified blackberry flavor, reduce the puree for longer before cooling.
• Ensure the butter is at room temperature to aid smooth mixing.
• This frosting pairs beautifully with vanilla, lemon, or chocolate cakes.

Keywords: blackberry frosting, buttercream frosting, fresh berry frosting, cake frosting, berry buttercream, homemade frosting