Fluffy Blueberry Buttercream
Made with fresh or frozen blueberries, this vibrant blueberry buttercream is as tasty as it is beautiful.
Servings: 20
Ingredients
- 1 ½ cups blueberries fresh or frozen
- 1 tablespoon fresh lemon juice
- 1 cup unsalted butter softened
- 3 ½ cups powdered sugar sifted as needed
- 1 tea vanilla extract
Instructions
- Put the blueberries in a saucepan along with the lemon juice and 2 tablespoons water. Cook over medium heat until the liquids begin to simmer then reduce to low heat.
- Continue to cook the blueberries until they softened and can easily be smashed with a spatula.
- Place a mesh sieve over a bowl and pour in the blueberry sauce. Press down on the fruit with a spatula or the back of a spoon to release all of the juices. Discard the seeds and skin. Set aside to completely cool.
- When ready, use an electric mixer to mix the butter until smooth. Add 2 cups of powdered sugar. mix on low speed until combined then mix on medium until creamy.
- Add about 4 tablespoons blueberry sauce and the vanilla. Mix to combine.
- Add another 1 ½ cups powdered sugar and mix to combine. Whip on medium speed until smooth and flluffy.
Notes
If the frosting is too soft, the first thing you should do is place the frosting in the refrigerator for 10 to 20 minutes to firm it up. Adding more powdered sugar should not be your first option or the frosting might get too sweet. You can also try whipping in more softened butter than chilling to firm.
If you must, add a ¼ cup more powdered sugar at a time and stir to thicken.