Can you make blue frosting with blueberries?

While this homemade blueberry frosting isn't exactly blue, it is a nice, deep shade of purple that is close to blue. This frosting's color comes from freeze dried blueberries. I would not at all recommend substituting fresh or frozen blueberries here, though. They would create a lumpy frosting and also don't have the same intensity of flavor that freeze dried blueberries do.

Is cake frosting the same as buttercream?

Here, in this recipe, I use these terms interchangeably. Cake frosting is the same as buttercream, but in general, not all cake frostings are buttercream!

Is cream cheese frosting different from buttercream frosting?

Buttercream frosting is traditionally made with heavy cream (or milk), powdered sugar, butter, and extract for flavoring. As you noticed, there's no cream cheese in buttercream frosting, though. While there are many variations on cream cheese and buttercream frostings, generally, cream cheese frosting is a bit smoother and less stiff in comparison to buttercream. For an example of a cream cheese frosting, check out my carrot cake recipe . The frosting uses a combination of cream cheese and butter for a thicker frosting that still spreads easily.

Can you freeze blueberry cake frosting?

Buttercream freezes well. Store it in an airtight container in your freezer for up to three months. Before using it, remove it from the freezer at least 12 hours in advance. Rewhip it by hand with a spatula or add it back to your mixing bowl to help revive the consistency. This makes it easier to spread.

Blueberry Cake Frosting

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Use this blueberry cake frosting for decorating cakes, cupcakes, cookies, and more! It's a great berry-flavored frosting that also brings a beautiful, deep purply blue color.

Author: Susan
Prep Time: 10 minutes
Total Time: 20 minutes
Yield: Frosting for one dozen cupcakes 1x
Category: Dessert

Ingredients

Scale

1 stick (113 grams) unsalted butter, room temperature
3 cups (400 grams) of powdered sugar
1/2 block (115 grams) cream cheese
1 1/3 cup (1 oz/30 grams) freeze dried blueberries, finely ground into a powder
1 ½ tsp vanilla extract
2-3 T your favorite blueberry jam (best to use one without large fruit chunks for smoother frosting)
¼ tsp almond extract (optional)
Pinch of salt
Optional: A few drops of lemon or lime juice (or white vinegar) to cut sweetness; add to your preference

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Instructions

In the bowl of a stand mixer fitted with the paddle attachment — or in a large mixing bowl using a handheld mixer — beat the cream cheese until smooth, about 2 minutes. Add the butter and mix for another 1 minute or until fully combined.
Turn off mixer and add salt, powdered sugar, and vanilla and almond extracts to bowl. Mix on low setting to slowly incorporate powdered sugar before increasing to high setting for another 2-3 minutes.
Add jam and finely ground freeze dried blueberries to mixing bowl and mix until well-combined. Taste test and add lemon juice if needed to cut sweetness (personal preference). Mix again to incorporate.
Put frosting into a piping bag fitted with a tip of your choice and decorate cake or cupcakes as desired.

Notes

This recipe creates enough frosting for decorating a dozen cupcakes or a smaller (think two layers and 6" round) cake.

Find it online: https://susanbringsdessert.com/blueberry-cake-frosting/