Blackberry Frosting Recipe (2025)

Course: Dessert

Cuisine: American

Keyword: American Buttercream, Blackberries, Blackberry Buttercream, Blackberry Frosting

Prep Time: 40 minutes minutes

Total Time: 40 minutes minutes

• ▢ 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 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!