Blackberry Buttercream Frosting

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.

Blackberry Frosting for Cupcakes

MY OTHER RECIPES

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

Blackberry Frosting with Fresh Blackberries

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.

Easy Blackberry Buttercream Frosting Recipe for Cakes and Cupcakes

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

Easy Blackberry Buttercream Frosting

Print

Blackberry Buttercream Frosting

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Total 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

  • 1/2 cup Butter Unsalted
  • 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

Instructions

  1. In a mixing bowl, cream together butter and shortening until smooth.

  2. Add blackberry puree and mix.

  3. Add powdered sugar and mix again. 

  4. Add vanilla extract  and lemon zest and mix until light and fluffy. 

  5. Pipe on cupcakes/cakes and enjoy!

Recipe Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 5 days. 
Nutrition Facts
Blackberry Buttercream Frosting
Amount Per Serving
Calories 1073 Calories from Fat 693
% Daily Value*
Total Fat 77g 118%
Saturated Fat 33g 165%
Cholesterol 97mg 32%
Sodium 328mg 14%
Potassium 45mg 1%
Total Carbohydrates 98g 33%
Dietary Fiber 1g 4%
Sugars 95g
Vitamin A 23.6%
Vitamin C 6.1%
Calcium 1.7%
Iron 1.1%
* Percent Daily Values are based on a 2000 calorie diet.

Until next time, tata my lovelies!

4 Comments

  1. Trisha

    July 16, 2017 at 7:27 am

    I love this idea and I had already planned on berry picking this week. I was wondering if you could provide an estimate of how much fresh berries you used to total 3/4 cups of purée, i.e.: 2 cups of fresh berries? Thanks!

    1. Abeer Rizvi

      July 16, 2017 at 7:53 pm

      I think it was about 2.5 cups fresh blackberries. The amount may vary depending on how ripe your berries are. More ripeness = More juice and more puree. You will also loose out on some puree when you run it through the sieve to remove seeds. Hope this helps and hope you like this frosting!

  2. Melissa Griffiths

    July 31, 2017 at 12:44 pm

    This frosting is beautiful! I can imagine it would be delicious on lemon cupcakes – love that berry/lemon combo!

    1. Abeer Rizvi

      July 31, 2017 at 7:11 pm

      That truly is such a refreshing flavor combination!

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