I love blueberries so much. How can you not love those little berries that burst with such tart & sweet goodness. I love them in pancakes, muffins, cobbler and even as frosting on a cake! My Blueberry Buttercream Frosting is so simple to put together and is such a fun change from an ordinary buttercream.
How can you not love that color? It just says…come and take a bite. Ok well that’s what it says to me anyway!
I got some of the new cake mixes from Immaculate Baking Company the other day. My boys usually request cupcakes but I was in a cake baking mood. I typically whip up cakes from scratch but so I figured I’d give the new mixes a whirl. They were super easy to prepare and contained basically the same stuff I use when I bake from scratch! I used the Yellow Scratch Baking Cake Mix and topped it with my Blueberry Buttercream. I was happy to see that the mix was all natural and there were no artificial flavors or preservatives. Check out the ingredient list – Sugar, Wheat Flour, Corn Starch, Baking Powder (cream of tartar, baking soda), Salt, Natural Vanilla Flavor.
Yep…just the stuff we all use whip up a homemade cake. It’s nice as most of the measurements are done for you! My whole crew agreed that the cake was very tasty and it knocked out a little time for me so I consider that a good thing.
Be on the lookout for the new mixes then whip up some of my frosting. Your friends and family will love the taste and the color…well, it is sure to make everyone smile!
- 1 cup butter (2 sticks), softened
- 3 - 4 cups confectioners sugar, sifted
- 1 cup blueberries
- ½ cup water
- ½ teaspoon vanilla
- Place blueberries and water in a small pan and cook on medium for 8 - 10 minutes, stirring frequently.
- Push the cooked blueberries through a fine mesh sieve collecting the concentrated juice.
- Discard the blueberry skins and reserve the blueberry concentrate and allow to cool.
- In the bowl of an electric mixer fitted with the whisk attachment, whip the butter for 5 minutes on high, until fluffy and white (scrape sides occasionally).
- Add confectioners sugar to the whipped butter a cup at a time mixing on high between additions.
- Add vanilla and blueberry concentrate to mixer and mix well.
- Whip frosting for 2 - 3 minutes.
- Spread frosting onto completely cooled cake or cupcakes.
Disclosure: The information and prize pack have been provided by General Mills through Platefull Co-Op
Turkey, Bacon & Cheddar Pull Apart Bread
Hi Michelle, This Blueberry Butter Cream Frosting looks yummy but I am a novice at baking……Is the 3 – 4 cups of sugar a sweetness or consistency preference measurement? Should I just use 3 1/2 cups? And about how much juice do you typically get from a cup of blueberries? Thank you!
Hi Dana,
The 3 – 4 cups is for consistency…you may need a little more or a little less. I keep checking my frosting to see if it is the spreading consistency that I like. 4 cups may make it too stiff so you will want to gradually add the last cup gradually and stop when you get to a spreading consistency.
As for the juice…you know I did not measure how much I had afterward. I would estimate that I had around 1/3 cup of blueberry “concentrate” that I mixed into the frosting.
Thanks can’t wait to try it!!
I made it sat night for a birthday party tonight! It came out great and tastes wonderful!!
Hi how long would the frosting last out of the fridge? If i was to use with biscuits and keep in air tight container. A week maybe?
Thanks
You can store in in the fridge for probably up to two weeks. You could also freeze it for up to about 2 months…it’s really the same as any other buttercream.
Just bring to room temp before you use it. Enjoy!!
How do you “push blueberries through a mesh sieve”?
Once they are cooked you simply use a spoon to push the liquid part through the mesh. The juice will run out and the solids will remain so you can discard them.
I am using this recipe for a four tier square wedding cake, as a layer filling and crumb coat for fondant. Do you know the cup measurement for the recipe so I know how much to convert as to not make too much, but more importantly not too little? And also would a food mill for the blueberries yield the same amount or make it too granular?
This makes about 3 1/2 – 4 cups of frosting.
I have never used a food mill for this recipe and I am thinking that it might give you too much pulp…you really just want that concentrated blueberry juice to flavor the frosting.
What kind of cake is in the picture?
Just a boxed cake mix in vanilla
is frozen blueberries okay?
Sure–you should be fine using frozen.
Hi Michelle!
I’m so glad I came across your blueberry buttercream recipe because it’s exactly what I was looking for – a simple buttercream icing with blueberry flavor.
I plan on writing with this icing and wanted a deeper color. Could I leave the blueberry skins added in to give the writing specks of a deeper blue? Or maybe chop up the skins more and mix it in?
Any suggestions would be greatly appreciated. Thanks!
Hi Jackie….leaving the skins in might work but you would really need to process them super fine–especially if you are going to try to write with it. You could use a touch of food coloring…but not too much or you would get that “fake” coloring taste that would kill the natural blueberry goodness!!
This icing is so delicious and easy to make. Thank you!!
I am so glad you liked it…it’s a big family favorite here!!
My frosting doesn’t seem to be mixing properly, after I added in the blueberry juice. It’s like it won’t mix completely with the icing. How would I fix this? I did all of the steps the right way
You might want to add a little more sugar if it’s too thin.
Hi Michelle,
I am wanting to use your recipe in a Dutch oven cook off next week, we can’t use any electric mixers. My question is , do you think it will be possible to get a nice full frosting from hand mixing?
Thanks.
Kevan Hafer
Hi Kevan –yes it should be fine if you are very strong and can handle mixing for a while or can pass off to a buddy who can whip for a while. Good Luck!!
Why is it called blueberry buttercream icing if it does not even have buttercream in it?
From Wikipedia: “Buttercream (also known as butter cream, butter icing, and mock cream) is a type of icing or filling used inside cakes, as a coating, and as decoration. In its simplest form, it is made by creaming butter with powdered sugar, although other fats can be used, such as margarine or lard.”
As you will notice…there is plenty of creamed butter with powdered sugar 😉
This is a basic buttercream recipe just with the addition of blueberry.
I don’t think the water was a good idea. My frosting ended up being runny and the blueberry stuff is separated from the other stuff. It tastes good but it’s a weird consistency. I did everything to the recipe.
If you added the water to simmer with the blueberries and then drained out only the remaining blueberry juice, it should have incorporated fine. It did for me, at least.
Classic frosting recipe– color was beautiful and it spread on the cake quite nicely. However, as with every other frosting I’ve ever had, it was a bit too sugary for my taste. Best homemade frosting I’ve made, though. Thanks for the recipe!!
Actually, I now realize there wasn’t really a blueberry flavor at all– I was distracted by how nice it looked!! Does anyone know why it doesn’t taste like blueberry? Maybe next time I’ll put more blueberry juice inside– I probably didn’t strain the berry reduction enough.
This recipe looks delicious! Do you know how many cupcakes this will frost? Your recipe states “serves 12” but I didn’t know whether you meant 12 cupcakes or a cake that serves 12 people.
It will do a regular size cake and likely 24 cupcakes as well 🙂
I want to use this as the buttercream for a FRIENDS themed cake bc I want a nice lilac purple color without a ton of food coloring and I LOVE BLUEBERRIES in everything too! Do you have an Instagram I can tag you in for the recipe?
It did not taste like blueberries at all. It just tastes like a vanilla buttercream to me. My frosting also curdled up. The consistency didn’t fix after whipping it longer or adding in more icing sugar (which made it way too sweet). The colour is there, but the frosting is ugly and tasteless. What a waste of ingredients.