Fresh Blueberry Frosting
This Fresh Blueberry Frosting is made with real blueberries for a naturally vibrant purple color and bold, authentic berry flavor. A quick and beautiful frosting perfect for cakes, cupcakes, and cookies.
Servings: 12 servings
Calories: 210kcal
Cost: 2
Equipment
- Small saucepan
- fine mesh sieve
- mixing bowl
- hand mixer or stand mixer
- spatula
Ingredients
- 1 1/2 cups fresh or frozen blueberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 cup unsalted butter, room temperature
- 3-3 1/2 cups powdered sugar, sifted
- 3-4 tbsp blueberry reduction, cooled
- 1-2 tbsp heavy cream
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook until berries burst and release juices, about 5 minutes.
- Continue cooking until the mixture reduces by half and becomes thick and syrupy, about 8–10 minutes.
- Strain through a fine mesh sieve and let cool completely, then chill.
- Beat room temperature butter until light and fluffy, about 3–4 minutes.
- Add powdered sugar gradually, mixing well after each addition.
- Add blueberry reduction gradually, then mix in vanilla, salt, and cream. Beat until smooth and fluffy.
- Adjust consistency with more cream or chill if too soft. Use immediately or store refrigerated.
Notes
Ensure the blueberry reduction is fully cooled before adding to the buttercream to prevent separation. Strain the reduction for a smooth texture. For a tangier variation, substitute part of the butter with cream cheese. Store refrigerated and re-whip before use.