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 vegan!
Make the Blueberry Jam. If using store bought, skip this step.
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
For Vegan: Use unsalted vegan baking sticks and vegan sugar. Storing: Store in an airtight container or a bowl covered with plastic wrap in fridge for up to 3 days. When ready to use, bring to room temperature and rewhip to get it creamy.Freezing: You can freeze it 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.Makes enough frosting for a 3-4 layer cake or 24 cupcakes.Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.