Blackberry Buttercream Frosting

Blackberry Buttercream Frosting

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Quick and easy blackberry buttercream frosting recipe made with fresh blackberries. Great for piping and filling cakes and cupcakes. Perfect Summer dessert.Next time you make any Summer cakes and cupcakes, you need to pair them with this blackberry buttercream frosting.

It’s SMOOTH and CREAMY and so FRUITY and almost melts in your mouth.

You can make lemon cupcakes (use my moist lemon cake recipe to make cupcakes) with blackberry buttercream frosting OR even a chocolate cake with blackberry buttercream frosting.

If you don’t feel like baking,  you can just eat it by the spoonfuls…LOL!

Now, this is NOT a blackberry cream cheese frosting, which I don’t like since it’s too tangy.

This is also NOT a blackberry icing glaze, which has a very thin consistency and that’s typically used on donuts or drizzles on cakes.

This blackberry icing is GREAT because:

It’s stable, making it easy to pipe

It holds its shape

It requires NO food coloring (that natural pink color is gorgeous!)

It’s made with fresh blackberries

It can be used as a filling too

Here are some TIPS for making perfect blackberry frosting with fresh blackberries:

Instead of blackberries, you can use raspberry puree or strawberry puree or a combination of mixed berry puree.

You must use UNSALTED butter.

Use RIPE blackberries since they are more juicy and have more flavor.

Make your own blackberry puree in a blender or food processor.

Make sure to use a fine mesh sieve to STRAIN out the seeds from the blackberry puree.

For a hint of ZESTY flavor, add lemon zest or lime zest or even lemon extract to the frosting.

CHILL the frosting in the fridge for 20-30 minutes before piping to make it firmer.

There is NO need to cook the puree and reduce it.

ADJUST the quantity of powdered sugar, according to your preference.

If icing is too THIN, add more powdered sugar (1/4 cup at a time)

If icing is too THICK, thin it out with more blackberry puree or water.

You CANNOT skip the powdered sugar. That’s what thickens this frosting. So, if you are looking for blackberry frosting without powdered sugar, this is NOT for you.

This recipe works great as a blackberry buttercream FILLING for cakes and cupcakes too.

This recipe is enough to pipe 24 cupcakes or frost an 8×2 round cake.

How to make blackberry buttercream frosting?The process is very SIMPLE. Cream together butter and shortening until smooth. Add blackberry puree and mix together. Add powdered sugar and mix until light and fluffy. Add vanilla extract and mix one last time. Frost your cakes and cupcakes and enjoy!

Well, that’s all for today.

If you liked this blackberry frosting for cupcakes and cakes, you may like some of these other buttercream/ frosting/ icing recipes too:

Strawberry buttercream frosting

Best cream cheese frosting

Champagne buttercream frosting

White chocolate buttercream frosting

American buttercream frosting

Seven minute frosting

Healthy coconut cream chocolate frosting

Mocha frosting

Mango frosting

Flour buttercream (Ermine frosting)

Chocolate buttercream frosting

Blackberry Buttercream FrostingCourse: Dessert

Cuisine: American

Prep Time: 10 minutes

Servings: 5 cups

Calories: 1073 kcal

Author: CakeWhiz

Quick and easy blackberry buttercream frosting recipe made with fresh blackberries. Great for piping and filling cakes and cupcakes. Perfect Summer dessert.

Ingredients

  • 1 cup Shortening
  • 3/4 cup Blackberry puree Seedless
  • 4-6 cups Powdered sugar
  • 1 tsp Vanilla extract
  • 1 tsp Lemon zest or extract Optional
Read the whole recipe on Cakewhiz