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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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