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!
Course Dessert
Cuisine American
Keyword American Buttercream, Blackberries, Blackberry Buttercream, Blackberry Frosting
Prep Time 40 minutesminutes
Total Time 40 minutesminutes
Servings 24cupcakes
Calories 151kcal
Author Michelle
Ingredients
1cupfresh blackberries
2tablespoonslemon juice
1cupbutter(2 sticks), room temperature
4cupspowdered sugar
1teaspoonvanilla extract
1tablespoonmilk or cream
Instructions
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 ⅓ 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!
Notes
This recipe makes about 5 cups and will frost about 12-18 cupcakes.