Blackberry Frosting Recipe

Introduction

This blackberry frosting recipe brings a fresh, fruity twist to classic buttercream. Made with homemade blackberry puree and a hint of lemon, it offers a vibrant color and natural sweetness perfect for cupcakes, cakes, or any dessert you want to brighten up.

Ingredients

• 1 cup fresh blackberries
• 2 tablespoons lemon juice
• 1 cup butter (2 sticks), room temperature
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk or cream (plus more if needed)

Instructions

1. Prepare the blackberry puree: Combine blackberries and lemon juice in a small saucepan. Over medium heat, bring to a simmer while stirring frequently. Cook for about 20 minutes until the blackberries soften and mash down to roughly 1/3 cup of thick puree.
2. Strain the puree (optional): For a smooth frosting without seeds or skins, strain the blackberry puree through a fine mesh strainer or process it in a food processor. Let the puree cool completely to room temperature.
3. Combine butter and puree: In a large mixing bowl, beat the softened butter and cooled blackberry puree together until smooth and evenly combined.
4. Add powdered sugar: Gradually add the powdered sugar to the mixture, beating on medium-high speed until the frosting is creamy and well incorporated.
5. Incorporate milk and vanilla: Add the milk or cream along with the vanilla extract. Beat again to combine fully. If the frosting is too thick, add additional milk or cream one tablespoon at a time until you reach your desired consistency.
6. Frost your dessert: Once your cupcakes or cake are completely cooled, spread or pipe the blackberry buttercream as desired.

Tips & Variations

• Use seedless blackberry jam as a shortcut if you’re short on time, but reduce the powdered sugar slightly to balance sweetness.
• For a tangier flavor, add a little more lemon juice, but do so gradually to avoid thinning the frosting too much.
• Try mixing in a teaspoon of lavender or rose water for a floral twist that pairs beautifully with blackberry.

Storage

Store leftover frosting in an airtight container in the refrigerator for up to 5 days. Before using, bring to room temperature and beat lightly to restore creamy texture. This frosting can also be frozen for up to 2 months; thaw overnight in the fridge and rewhip before applying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries for the puree?

Yes, frozen blackberries work well. Thaw them before cooking and drain any excess liquid to avoid watering down the frosting.

Will this frosting hold up in warm weather?

Because it contains butter, this frosting is best kept in a cool environment. For warmer climates or events, refrigerate until serving and avoid leaving it out for extended periods.

Blackberry Frosting Recipe

---

★★★★★

4.8 from 135 reviews

• Author: Rafael
• Total Time: 30 minutes
• Yield: Enough frosting to cover a 9-inch two-layer cake or 24 cupcakes
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This rich and flavorful Blackberry Frosting combines fresh blackberry puree with smooth butter and powdered sugar to create a creamy, naturally tinted frosting perfect for cupcakes, cakes, and other desserts. The blackberry puree adds a burst of fruity freshness and a beautiful lavender hue, balanced by the brightness of lemon juice and a hint of vanilla.

---

Ingredients

Scale 1x2x3x

Blackberry Puree

• 1 cup fresh blackberries
• 2 tablespoons lemon juice

Frosting

• 1 cup butter (2 sticks), room temperature
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk or cream (plus more if needed)

---

Instructions

1. Prepare Blackberry Puree: Place the blackberries and lemon juice in a small saucepan. Over medium heat, bring the mixture to a simmer while stirring often. Cook for about 20 minutes, allowing the berries to soften and mash down to create approximately 1/3 cup of thick blackberry puree.
2. Strain Puree (Optional): For a smooth frosting without seeds or skin, strain the puree through a fine mesh sieve or process it in a food processor to achieve a smooth texture. Let the puree cool completely to room temperature before using.
3. Combine Butter and Puree: In a large mixing bowl, add the softened butter and cooled blackberry puree. Using an electric mixer, beat them together until the mixture is smooth and fully blended.
4. Add Powdered Sugar: Gradually add the powdered sugar to the mixture while beating on medium-high speed. Continue until the frosting is smooth, creamy, and well combined.
5. Incorporate Milk and Vanilla: Add the milk or cream and vanilla extract to the frosting. Beat again to fully incorporate. If the frosting is too thick, add additional milk or cream one tablespoon at a time until the desired consistency is reached.
6. Frost Your Dessert: Once your cupcakes or cake are completely cooled, spread or pipe the blackberry frosting as desired.

Notes

• Straining the blackberry puree is optional but helps avoid seeds and gives a smoother frosting texture.
• Adjust the amount of milk or cream depending on how thick or spreadable you want the frosting.
• This frosting pairs wonderfully with vanilla, lemon, or chocolate cakes.
• Store leftover frosting in an airtight container in the refrigerator for up to 3 days. Bring to room temperature and re-whip before using.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dessert Frosting
• Method: Stovetop
• Cuisine: American

Keywords: blackberry frosting, buttercream frosting, fruit frosting, berry frosting, homemade frosting, frosting with fresh fruit