Blueberry Frosting

5 from 3 votes

This Blueberry Frosting is smooth and creamy with a sweet blueberry flavor. The color is all natural from the fresh/frozen blueberries that we use to make the jam and it's a different shade every time! As always, this blueberry buttercream is gluten free, nut free, eggless and easily can be made vegan!

Prep Time2

Cook Time25

Cool Time (If making the Jam)20

Total Time47

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: cups of frosting

Calories: 794kcal

Author: Lee

Ingredients

For the Blueberry Jam

2 cups blueberries , fresh or frozen
½ lemon , juiced
½ lemon peel
¼ cup granulated sugar
¼ cup water
1 pinch kosher salt

For the Blueberry Frosting

1 cup unsalted butter or vegan baking sticks, softened
1 teaspoon pure vanilla extract
8 cups confectioners' sugar
4 tablespoons blueberry jam
¼ cup plus 2 tablespoons water

US Customary - Metric

Instructions

For the Blueberry Jam

Cut 1 lemon in half and use a knife to carefully peel the lemon. Once peeled, juice half the lemon into a medium saucepan.
Set the 2 cups blueberries, ½ a lemon juiced, ½ lemon peel, ¼ cup granulated sugar, ¼ cup water and 1 pinch kosher salt together in a saucepan over medium heat.
Cook, stirring frequently for about 15 min until the mixture boils and smash the blueberries with the back of a spoon.
Once boiling, turn heat to low and simmer for 10 minutes, stirring frequently.
After 10 minutes it should look thick and syrupy. Let it cool; it will thicken more.

For the Blueberry Frosting

In the large bowl of an electric mixer or using a hand held mixer, beat the 1 cup unsalted butter or vegan baking stick until smooth and creamy. About 2 minutes.
Add in the 1 teaspoon pure vanilla extract and beat until combined.
With the mixer on low speed, slowly add in 4 cups confectioners’ sugar, 2 tablespoons of blueberry jam and 3 tablespoons of water. Beat until combined. It will look chunky at first.
Then add in the other 4 cups of confectioners' sugar and remaining 2 tablespoons of blueberry jam and beat until combined.
If needed, with the mixer still on, slowly add in the rest of the 3 tablespoons of water...a little at a time until you get the desired consistency. You may not need to use all the water.
The frosting should be creamy and smooth but thick enough to not slide all over your cake.

Video

Notes

Vegan: Use vegan baking sticks, vegan sugar and vegan vanilla.

Storing: Store in an airtight container or a bowl covered with plastic wrap in fridge for up to 2 days. When ready to use, bring to room temperature and rewhip to get it creamy.

Freezing: You can freeze the blueberry buttercream in an airtight container for up to 30 days. To defrost, put in fridge overnight. When ready to use, bring to room temperature and rewhip to get creamy.

Notes: Makes enough frosting for a 2 layer cake or 24 cupcakes.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition