Blackberry Frosting Recipe

Introduction

This Blackberry Frosting is a luscious, fruity twist on classic buttercream. Made with fresh blackberry puree and a hint of lemon, it adds a vibrant color and delicious flavor to your cakes and cupcakes. It’s perfect for summer treats or any time you want a fresh berry touch.

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. Heat over medium, simmering and stirring often until the blackberries soften and mash, about 20 minutes. You should end up with roughly 1/3 cup of thick blackberry puree.
2. Step 2: (Optional) Strain the puree through a fine mesh strainer to remove seeds and skins, or process it in a food processor for a smoother texture. Let the puree cool completely to room temperature.
3. Step 3: In a large bowl, beat the softened butter and cooled blackberry puree together until smooth and evenly combined.
4. Step 4: Gradually add the powdered sugar while beating on medium-high speed until the frosting is creamy and well mixed.
5. Step 5: Add the milk or cream and vanilla extract, then beat again to combine. Add extra milk or cream, one tablespoon at a time, if the frosting is too thick.
6. Step 6: Frost completely cooled cakes or cupcakes with the blackberry buttercream. Spread smoothly or pipe as desired.

Tips & Variations

• For a smooth, seedless frosting, strain the blackberry puree before mixing it with the butter.
• If fresh blackberries aren’t available, use thawed frozen blackberries, draining any excess liquid before cooking.
• Add milk or cream gradually to avoid thinning the frosting too much.
• This frosting pairs wonderfully with vanilla, lemon, or chocolate desserts for added flavor contrast.

Storage

Store any leftover frosting in an airtight container in the refrigerator for up to 5 days. Before using again, bring it to room temperature and rewhip to restore its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries for the frosting?

Yes, frozen blackberries work well. Thaw them completely and drain excess liquid before cooking to avoid watery frosting.

How do I prevent the frosting from becoming too runny?

Add milk or cream gradually, one tablespoon at a time, while mixing until you reach the desired consistency. This helps keep the frosting thick enough for spreading or piping.

Blackberry Frosting Recipe

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★★★★★

4.9 from 130 reviews

This delicious Blackberry Frosting recipe combines fresh blackberry puree with a classic buttery frosting base to create a smooth, creamy, and flavorful spread perfect for cupcakes, cakes, or other desserts. The natural tartness of blackberries is balanced with vanilla and sweetness, making it an ideal complement to a variety of baked goods.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Approximately 3 cups of frosting, enough to frost one 9-inch cake or 24 cupcakes 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 frequently. Let the blackberries soften and mash during about 20 minutes of cooking until you have roughly 1/3 cup of thick blackberry puree.
2. Strain Puree (Optional): For a smooth frosting without seeds or skins, strain the blackberry puree through a fine mesh strainer. Alternatively, process it in a food processor for a finer 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 an electric mixer to beat them together until the mixture is smooth and fully 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 the mixture again to combine fully. Check the consistency and, if too thick, add additional milk or cream one tablespoon at a time until you reach the desired texture.
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 preferred.

Notes

• For a seedless frosting, straining the blackberry puree is recommended but optional depending on your texture preference.
• If fresh blackberries are not available, frozen blackberries can be used; thaw and drain excess liquid before cooking.
• Add milk or cream gradually to avoid making the frosting too runny.
• Store leftover frosting in an airtight container in the refrigerator for up to 5 days. Bring to room temperature and rewhip before use.
• This frosting pairs beautifully with vanilla, lemon, or chocolate cakes and cupcakes.

Keywords: blackberry frosting, buttercream frosting, fruit frosting, berry frosting, cake frosting, cupcake frosting, homemade frosting