Easy Blackberry Buttercream Frosting
Quick and easy blackberry buttercream frosting recipe, homemade with simple ingredients. You can use fresh or frozen blackberries or even jams and preserves. Great for piping cupcakes and cake decorating.
Servings: 4 cups
Calories: 1073kcal
Ingredients
- ½ cup Butter Unsalted
- 1 cup Shortening
- ¾ cup Blackberry puree Seedless. Use thick store-bought puree that can be found on Amazon. You can also use homemade puree which will have to be made with fresh or frozen blackberries being cooked on medium heat in a nonstick saucepan until thickened. Strain and let it cool it and then use in this recipe. You can also use thick blackberry jams or preserves but the quantity will reduce to ½ cup.
- 4-6 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest or extract Optional
Instructions
- 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 and cakes and enjoy!
Video
Notes
- Chill in the fridge for 20-30 minutes before piping to make it even firmer and easier to pipe.
- Instead of blackberries, you can use other berries for a different flavor profile.
- Use unsalted butter to prevent this icing from becoming too salty.
- If icing is too thin, add more powdered sugar (¼ cup at a time)
- If icing is too thick, thin it out with more puree or water.
- This recipe is enough to pipe 20-24 cupcakes (depending on your design) or fill and frost an 8x2 round cake.
- Sift powdered sugar to prevent any lumps in the icing.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 5 days.
Nutrition
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