Blueberry Buttercream Frosting
Blueberry buttercream frosting is perfect for layer cakes and cupcakes. The fresh blueberry flavor comes from blueberry reduction, which is a concentrated blueberry sauce. Not only does it taste amazing, but this blueberry buttercream recipe has a gorgeous color.
Ingredients for Blueberry Buttercream Frosting
- Unsalted butter – Room temperature.
- Powdered sugar – Confectioners’ sugar or icing sugar.
- Blueberry reduction – Blueberry reduction is a concentrated blueberry puree that adds fresh blueberry flavor to the buttercream.
- Vanilla extract – Pure vanilla extract enhances the flavor of the frosting.
- Salt – A pinch of salt provides some contrast to the sweetness of the frosting.
- Heavy cream – Heavy cream helps the buttercream become smooth and creamy.
Tools & Supplies for Making Blueberry Buttercream Frosting
How to Make Blueberry Buttercream Frosting
- Make the blueberry reduction: Check out this tutorial on how to make blueberry reduction. Cool it to room temperature before making the buttercream.
- Whip the butter: Whip the butter for about 5 minutes until it is light, pale, and creamy.
- Add in the sugar: Add in the powdered sugar in two batches, mixing on low speed in between each addition until well combined.
- Add remaining ingredients: Add in the blueberry reduction, vanilla extract, and salt, and mix well. Drizzle in the heavy cream. Scrape the sides and bottom of the bowl.
- Whip the buttercream: Turn the mixer to medium speed and mix the buttercream for 3 to 5 minutes until it is smooth and creamy.
Recipe Tips
- Check out this baking tips blog post on 10 Tips for Making Perfect Buttercream to learn simple tips and tricks to make the most out of this recipe.
- If the buttercream appears curdled, just keep whipping it. Because the blueberry reduction is water-based and the butter is fat-based, it takes a little extra time for it to emulsify and become smooth and creamy.
- Remove air bubbles from the frosting by mixing it on low speed for several minutes before using.
Frequently Asked Questions
How should I store the buttercream?
- Store the buttercream in an airtight container or wrapped well in plastic wrap in the refrigerator for up to 2 weeks. Freeze the buttercream for up to 3 months.
- To use the buttercream, bring it to room temperature and rewhip in the mixer until it is smooth and creamy.
How much frosting does this recipe make?
- One batch of this buttercream is enough to frost a 3-layer 7-inch round cake or 2 to 3 dozen cupcakes depending upon how much frosting you use.
What is blueberry reduction?
- Check out this tutorial on how to make the blueberry reduction.
- You can make the blueberry reduction ahead of time and store in an airtight container in the refrigerator.
Can I use blueberry jam instead of blueberry reduction?
- I don’t recommend using blueberry jam for this recipe. The blueberry reduction is highly concentrated so it adds a ton of blueberry flavor.
- Blueberry jam also has added sugar and other ingredients which can impact the taste and texture of the blueberry frosting.
Other Frosting Recipes You Will Love
- Strawberry buttercream frosting
- Raspberry buttercream frosting
- Lemon buttercream frosting
- Lime buttercream frosting
- Cherry almond buttercream frosting
- Coconut buttercream frosting
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Blueberry Buttercream Frosting
Yield: 4 cups
Blueberry buttercream frosting is perfect for layer cakes and cupcakes. The fresh blueberry flavor comes from blueberry reduction, which is a concentrated blueberry sauce. Not only does it taste amazing, but this blueberry buttercream recipe has a gorgeous color.
Equipment
- Stand mixer fitted with a paddle attachment
Ingredients
- 2 cups (454 g) unsalted butter
- 5 cups (600 g) powdered sugar
- ½ cup (74 g) blueberry reduction learn how to make blueberry reduction
- 2 tsp (2 tsp) vanilla extract
- ½ tsp (0.5 tsp) salt
- 2 tbsp (30 ml) heavy cream
Instructions
- Be sure to make the blueberry reduction before you start making the blueberry buttercream frosting. Check out this tutorial on how to make blueberry reduction.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter for about 5 minutes until light, pale, and fluffy.
- Add in the powdered sugar in two batches and mix on low speed after each addition until the powdered sugar is well combined with the butter. Add in the room temperature blueberry reduction, vanilla extract, and salt and mix on low speed until smooth. Drizzle in the heavy cream.
- Turn the mixer to medium speed and whip the buttercream for 3 to 5 minutes until it is smooth and creamy.
Notes
Store the blueberry buttercream frosting in an airtight container or wrapped well with plastic wrap in the refrigerator for up to 2 weeks.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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