Blackberry Buttercream Frosting, a perfect addition to many flavors of cookies, cakes, cupcakes, bars, donuts, and frosted and/or filled treats alike! I developed this recipe from my Classic vanilla buttercream recipe, and added a freshly-made tangy and sweet blackberry coulis (kind of like a jam) to it. I find that I get requests for blackberry and fruit-flavored sweets in the spring and summer months, as the weather warms up and we spend more time outside. If I was to describe this frosting, I'd say it tastes like a sweet summer evening!
For best results when making this, you can use fresh or frozen berries! And, make sure your blackberry coulis is almost cooled completely after cooking, otherwise it may curdle your icing. Make sure to add it to the base icing recipe a little bit at a time, mixing for 10-15 seconds each time. Stay away from freeze-dried as this will affect the water content, sweetness, and acidity. You could also swap the blackberries for raspberries, although I will have a separate recipe for that coming out soon!
FAQs:
How long does it stay good?
- For best results, store in refrigerator for up to 7 days, and Freezer for up to 6 months!
What if I don't have a stand mixer?
- A hand mixer with beater attachment or electric whisk attachment should work! If you do not have any types of electric mixers, you can mix everything together with a whisk and spatula, just make sure to whisk the butter for a long time! This will not yield a fluffy-textured frosting, but it will do.
Will this work with blackberry jelly/jam if I don't have fresh blackberries?
- It depends on the kind you have. It may make the frosting too sweet, so you'd need to adjust sugar ratios as needed. Adding a bit more lemon juice may help tame the sweetness if need be.
Ingredients:
For Blackberry Coulis:
2 cups fresh or frozen blackberries
2 tbsp sugar
3 tbsp water
1 tbsp lemon juice
For Base Vanilla Buttercream Recipe
1 1/2 cups (3 sticks) butter, softened
7 1/2 cups powdered sugar
1 tbsp vanilla extract
3 tbsp milk or water
Directions:
In a medium sauce pan on medium-high heat, stir together blackberries, sugar, water, and lemon juice with a wooden spoon or spatula. Reduce heat to medium and allow to cook down to a jam/jelly consistency (a few larger, soft chunks, but not too many), stirring every few minutes.
Allow coulis to cool until room temperature. You can speed this process up by putting it in the refrigerator or freezer and stirring every few minutes, or placing the sauce pan in an ice-water bath and stirring after the coulis is cooked.
In a stand mixer fitted with a paddle attachment (or in a bowl using a hand mixer), cream the butter for 1 minute on high, until light and fluffy. Add in vanilla, water, and powdered sugar. Pulse a few times to combine, and begin mixing on low until 1/2 combined. Slowly increase the mixer speed every 30-45 seconds until you reach high speed. Mix for 2 minutes.
With the mixer on medium-high, Begin adding the cooled blackberry coulis to the frosting, making sure to add in 1/3 of the coulis at a time, and mix for at least 30 seconds in between each addition.
After all the coulis has been added in, mix on high for 2-3 minutes, adding more milk or water until desired consistency is reached. (if too runny after coulis is added, try adding 1 tbsp cornstarch and 1 tbsp powdered sugar and mixing well, adding more if needed.)
Use as desired, serve and enjoy!! I highly recommend using this recipe on any cake flavors! This could include vanilla, lemon, chocolate, fruit-flavored cake, and more! I also recently tried my recipe on lemon shortbread cookies, and I kid you not, they were TO DIE FOR. Happy baking!!
Fresh fruit added to a decadent recipe automatically makes it better, right? I guess you'll have to see for yourself! If you try this recipe, please let me know how you like it and feel free to leave feedback. And, if you're still in the baking mood, check out some of my other recipes on this blog! For more content, recipes, ideas, and entertainment, check out my Instagram page @graces_messy_kitchen, Pinterest, YouTube, and more! Links should be at the top and bottom of the page!
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