Top your favorite cupcakes with gorgeous swirls of fresh, sweet, and tangy homemade Blackberry Frosting. Make this blackberry frosting to adorn your treats with just 6 ingredients!
Spring is officially here! Well, it was official five days ago, but I’m here now, so…. Happy Spring! The first day of spring is actually our wedding anniversary, and it actually snowed that day on our wedding. But that’s March in Chicago for ya. In any case, I’m ready for warm weather and spring flowers and bright sunny days. So today I’m going to share a bright sunny frosting recipe.
I first made this Blackberry Frosting recipe with these yummy lemon cupcakes a few years ago and I loved it then and still do. It’s bright and fresh and tangy and sweet. So good on top of your favorite cupcakes. I’ve also made a strawberry and raspberry version using the same technique, so be sure to check those out too!
Don’t be intimidated by the boiling down and pureeing. It’s actually very simple and hands off. Just heat it up, be sure to stir every once in a while, and let the berries do their thing!
What kind of treat will you adorn with this scrumptious blackberry frosting?
Blackberry Frosting Recipe
- 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
- Add blackberries and lemon juice to a small saucepan. Over medium heat, bring mixture to a simmer, stirring often. Your blackberries will become soft enough that they will basically mash themselves while you're mixing. Simmer for about 20 minutes, or until you have about 1/3 cup of blackberry puree mixture.
- If you don't want seeds or skins in your buttercream, strain the blackberry puree through a fine mesh strainer at this point. (I did not strain mine, but did run it through a food processor to make sure it was extra smooth) Allow to cool to room temperature.
- In a large mixing bowl, add butter and cooled blackberry puree. Beat together with a mixer until mixture is smooth.
- Add in the powdered sugar, and beat on medium-high until mixture is smooth and creamy.
- Add your milk or cream and vanilla and beat again to combine. Test your buttercream now. If it's still too thick, continue adding milk or cream, 1 tablespoon at a time until buttercream reaches desired consistency.
- You can frost your cupcakes with the blackberry buttercream as soon as they are completely cooled. You can spread or pipe it onto your favorite cake or cupcakes!
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