Making homemade frosting to go with your homemade baked goods is always the right call. With that in mind, you definitely don’t want to miss this recipe for making a blueberry buttercream for cakes, cupcakes, cookies and more.
How to Make Blueberry Buttercream
You can also modify this buttercream recipe by using freeze dried strawberries if you would like to make strawberry buttercream frosting instead:
- Grind the blueberries. Place the freeze dried blueberries into a coffee grinder and pulse until finely ground.
- Set aside. Set the blueberries aside for now.
- Prepare the frosting. Use the bowl of a stand mixer fitted with the paddle attachment to beat the softened butter, powdered sugar, pure vanilla extract, salt and lemon juice; scrape the bowl occasionally, until smooth and creamy (about 3 to 5 minutes).
- Add the blueberry powder. Add the blueberry powder and mix to combine.
- Use or store. Either use the blueberry buttercream immediately or store until ready to use.
3 Tips for Using Blueberry Buttercream
Here are a few useful tips to keep in mind for how to properly use this blueberry buttercream:
- Keep it refrigerated. Keep your blueberry buttercream refrigerated if you’re not planning on using it straight away; it will keep for up to one week in the fridge.
- Chill cakes before adding buttercream. The best way to make sure that your blueberry buttercream sticks to cakes is to pre-chill the cake for 1 to 2 hours before frosting.
- Start from the top and work your way down. Frost the top of your cake first before moving onto the sides. Be sure to leave a bit of extra buttercream near the top edges so that you can use a spatula to create sharp edges.
How Do I Keep My Buttercream from Melting?
Hot and humid weather is typically the most common culprit for buttercream melting. The best way to prevent this from occuring is to simply add some cornstarch (about 2 tablespoons for every 3 cups of buttercream icing) into the mix as the cornstarch will help with soaking up the excess moisture.
How Do I Make My Buttercream Firmer?
The first step to making firm buttercream icing is to ensure that you’re using powdered sugar. If your icing still isn’t turning out as firm as you would like, then try either chilling the icing in the fridge or adding a bit of cornstarch to help thicken it up.
(Also try: Strawberry Frosting)Print
Blueberry Buttercream for Cakes, Cupcakes and Cookies
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 3.5 cups 1x
- ¾ cup butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla
- ¼ tsp salt
- 2 tbsp lemon juice
- 1 cup freeze dried blueberries
- Place the freeze dried blueberries in a coffee grinder and pulse until finely ground. Set aside.
- To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the softened butter, powdered sugar, vanilla, salt and lemon juice, scraping bowl occasionally, until smooth and creamy about 3-5 minutes.
- Add the blueberry powder and mix to combine.