Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 cup fresh or frozen blackberries
- 2–4 tablespoons heavy cream or whole milk
- 1 teaspoon alcohol-free vanilla extract
- 1/4 teaspoon salt
Instructions
- Step 1: **Prepare Blackberry Puree:** In a small saucepan, combine the blackberries with 1 tablespoon of water (if using fresh) and cook over medium heat for 5-7 minutes, mashing occasionally, until softened and juicy. Press the cooked blackberries through a fine-mesh sieve into a bowl, discarding the seeds and pulp. Let the puree cool completely before using.
- Step 2: **Cream the Butter:** In a large mixing bowl with an electric mixer (stand mixer or hand mixer), beat the softened unsalted butter on medium-high speed for 3-5 minutes, until it is very light in color and fluffy. Scrape down the sides of the bowl.
- Step 3: **Add Powdered Sugar:** Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until combined after each addition. Once all sugar is incorporated, beat on medium speed for 1-2 minutes until smooth.
- Step 4: **Incorporate Blackberry Puree and Flavorings:** Add the cooled blackberry puree, alcohol-free vanilla extract, and salt to the frosting. Beat on medium speed until thoroughly combined and the color is uniform.
- Step 5: **Adjust Consistency:** Add 1 tablespoon of heavy cream or milk at a time, beating after each addition, until the frosting reaches your desired creamy consistency. If the frosting appears too thick, add more cream; if it's too thin, you can add a little more sifted powdered sugar.
- Step 6: **Whip to Perfection:** Increase the mixer speed to medium-high and beat the frosting for another 2-3 minutes until it is light, airy, and very creamy. Use immediately or store in an airtight container in the refrigerator for up to a week.
Notes
- Keep your delicious blackberry buttercream fresh by storing it in an airtight container in the refrigerator for up to a week, ready for your next baking adventure.
- To revive chilled buttercream, simply let it sit at room temperature for about 30-60 minutes until slightly softened, then beat it on medium speed for a minute or two until it's light and fluffy again, ready to pipe.
- This vibrant blackberry buttercream is divine on classic vanilla or chocolate cupcakes, a lemon layer cake, or even as a delightful filling for sandwich cookies or a dollop on plain shortbread.
- For the smoothest, most vibrant frosting and to avoid a runny texture, ensure your blackberry puree is completely cooled and meticulously strained through a fine-mesh sieve to remove every seed and bit of pulp.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons (~30g)
- Calories: 210
- Sodium: 1mg
- Fat: 12g
- Saturated Fat: 7g
- Trans Fat: 0.2g
- Protein: 29g