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

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

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Blackberry Buttercream Frosting

Prep Time: 10 mins
Total Time: 10 mins
Quick and easy blackberry buttercream frosting recipe made with fresh blackberries. Great for piping and filling cakes and cupcakes. Perfect Summer dessert. 
Yield: 5 cups


  • 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


  • In a mixing bowl, cream together butter and shortening until smooth.
  • Add blackberry puree and mix.
  • Add powdered sugar and mix again. 
  • Add vanilla extract  and lemon zest and mix until light and fluffy. 
  • Pipe on cupcakes/cakes and enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 5 days. 



Calories: 1073kcal, Carbohydrates: 98g, Fat: 77g, Saturated Fat: 33g, Cholesterol: 97mg, Sodium: 328mg, Potassium: 45mg, Fiber: 1g, Sugar: 95g, Vitamin A: 1180IU, Vitamin C: 5mg, Calcium: 17mg, Iron: 0.2mg
Course: Dessert
Cuisine: American
Calories: 1073
Author: CakeWhiz

Until next time, tata my lovelies!


8 comments on “Blackberry Buttercream Frosting”

  1. I followed recipe exactly. But I noticed as it was mixing there were solid off white clumps. No amount of mixing got rid of them. My butter and shortening were room temp. Plus the frosting didn’t set. Even after a few hours in the fridge. I added more ps until i was afraid I’d lose the taste of blueberry. Nothing helped. Help!#

    • It looks like you over-mixed your butter. When you over-beat butter, it starts to separate into small white bits. Once that happens, it cannot be reversed and your frosting will not set.

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