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Easy Blueberry Buttercream Frosting

Created by: Courtney
Prep Time 15 minutes
Total Time 15 minutes
Yield: 5 cups
This easy blueberry buttercream frosting is smooth, creamy, and packed with real blueberry flavor thanks to freeze-dried blueberries. It blends up beautifully with a naturally vibrant color and a sweet-tart finish that pairs perfectly with cakes, cupcakes, and cookies. Simple to make and full of bold blueberry flavor, it’s a quick way to elevate any dessert.

Equipment

Ingredients 

  • 2 cups (454 g) unsalted butter (room temperature)
  • 5 cups (600 g) powdered sugar
  • 2 ½ oz (70 g) freeze-dried blueberries
  • ½ cup (120 ml) heavy cream
  • 3 tsp (3 tsp) vanilla extract
  • ½ tsp (0.5 tsp) salt

Instructions

  • In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
  • Add half of the powdered sugar and mix on the lowest speed setting until fully combined. Add the remaining powdered sugar and continue to mix on low until fully incorporated.
  • Use a food processor to grind the freeze-dried blueberries into a fine powder. Then, add the freeze-dried blueberry powder to the frosting and mix on low speed until well incorporated.
  • Add the heavy cream, vanilla extract and salt and mix on low speed until combined. Scrape the bottom and sides of the bowl occasionally to ensure the ingredients are well mixed.
  • Increase the speed on the mixer to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. Turn the mixer to low speed and mix the buttercream for several minutes to remove any air bubbles. 
  • Optional: To smooth out the buttercream, heat 1 cup of the frosting in the microwave for 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.

Notes

Storing & Serving:
  • Room temperature: Store the frosting in an airtight container at room temperature for 1 day.
  • Refrigerator: Store the frosting in an airtight container or wrapped in plastic wrap in the refrigerator for 2 weeks. To use, bring the frosting to room temperature and re-whip with an electric mixer.
  • Freezer: Store the frosting in an airtight container or wrapped in plastic wrap in the freezer for 3 months. To use, bring the frosting to room temperature and re-whip with an electric mixer.
Buttercream Frosting Tools & Supplies (affiliate links): Stand mixer or electric hand mixer | Food processor
Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information. For this recipe, the nutritional information is based off 1 cup of buttercream frosting, which is likely not an accurate serving size.

Nutrition

Serving: 1cup | Calories: 1255kcal | Carbohydrates: 132g | Protein: 2g | Fat: 83g | Saturated Fat: 52g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 3g | Cholesterol: 222mg | Sodium: 255mg | Potassium: 157mg | Fiber: 2g | Sugar: 126g | Vitamin A: 2619IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 0.4mg

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