Blackberry Frosting Recipe

Introduction

Blackberry frosting offers a delightful twist on classic buttercream with a fresh, fruity flavor and beautiful natural color. It’s perfect for adding a vibrant, tangy note to cakes and cupcakes that will impress both in taste and appearance.

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 the blackberries and lemon juice to a small saucepan. Heat over medium while stirring often until the mixture simmers. Let the berries soften and mash, cooking for about 20 minutes until you have approximately 1/3 cup of thick blackberry puree.
2. Step 2: Optional: Strain the puree through a fine mesh strainer to remove seeds and skins for a smoother frosting, or process it in a food processor. Allow the puree to cool completely to room temperature.
3. Step 3: In a large mixing bowl, beat the softened butter and cooled blackberry puree together until smooth and evenly combined.
4. Step 4: Gradually add powdered sugar to the mixture, beating on medium-high speed until the frosting is smooth, creamy, and well blended.
5. Step 5: Add the milk or cream and vanilla extract, then beat again until fully incorporated. If the frosting is too thick, add additional milk or cream one tablespoon at a time until you reach your desired consistency.
6. Step 6: Once your cake or cupcakes are completely cooled, frost them with the blackberry buttercream. Spread smoothly or pipe decoratively as you like.

Tips & Variations

• For an even brighter flavor, add a pinch of finely grated lemon zest to the frosting.
• Use frozen blackberries if fresh ones aren’t available, but drain excess juice before cooking.
• To make this frosting vegan, substitute butter with a plant-based alternative and use non-dairy milk or cream.
• If you want a more intense color, add a few drops of natural food coloring along with the blackberry puree.

Storage

Store any leftover blackberry frosting in an airtight container in the refrigerator for up to one week. Before using, let it come to room temperature and rewhip briefly to restore its creamy texture. This frosting can also be frozen for up to 3 months; thaw overnight in the fridge before use and rewhip as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries instead of fresh?

Yes, frozen blackberries work well. Thaw and drain them slightly before cooking to avoid excess liquid, which can affect the frosting’s texture.

Will the frosting change color after a while?

Natural blackberry frosting may fade slightly over time, especially if exposed to light, but the flavor will remain delicious. Storing it in a cool, dark place helps maintain its vibrant color longer.

Blackberry Frosting Recipe

Print Recipe

★★★★★

4.6 from 74 reviews

This Blackberry Frosting Recipe is a luscious, creamy topping made from fresh blackberries, butter, powdered sugar, and a hint of vanilla. Perfect for cakes and cupcakes, it combines the natural tartness of blackberries with smooth buttercream for a vibrant and flavorful finish.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Enough to frost one 9-inch cake or 24 cupcakes
• Category: Dessert Frosting
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Blackberry Puree

• 1 cup fresh blackberries
• 2 tablespoons lemon juice

Frosting

• 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 the blackberries and lemon juice to a small saucepan. Heat over medium heat, bringing the mixture to a simmer while stirring frequently. Cook for about 20 minutes until the blackberries soften and mash, yielding approximately 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 or process it in a food processor for a smoother texture. Let the puree cool completely to room temperature before using.
3. Combine Butter and Puree: In a large mixing bowl, add the softened butter and the cooled blackberry puree. Beat them together using a mixer until the mixture is smooth and well combined.
4. Add Powdered Sugar: Gradually add the powdered sugar to the butter and puree mixture. Beat on medium-high speed until the frosting becomes smooth, creamy, and fully incorporated.
5. Incorporate Milk and Vanilla: Add the milk or cream along with the vanilla extract to the frosting. Beat again until fully combined. Assess the consistency and add more milk or cream, one tablespoon at a time, if the frosting is too thick, until the desired texture is achieved.
6. Frost Your Dessert: Once your cake or cupcakes are completely cool, spread or pipe the blackberry buttercream frosting decoratively as desired.

Notes

• If you prefer seedless frosting, straining the blackberry puree is recommended.
• Adjust the amount of milk or cream to get the perfect frosting consistency for spreading or piping.
• This frosting pairs well with vanilla, lemon, or chocolate cakes.
• Store leftover frosting in an airtight container in the refrigerator for up to 3 days; bring to room temperature and re-whip before using.

Keywords: blackberry frosting, buttercream frosting, fresh berry frosting, cake frosting recipe, homemade frosting, berry buttercream