This Blueberry Buttercream is so easy to make and has a beautiful natural purple color from freeze dried blueberries. It is perfect for cakes, cupcakes, macarons and more!
This Blueberry Buttercream is deliciously buttery with lots of blueberry flavor. It's color is stunning with no food coloring needed. Freeze dried blueberries are the key to this recipe. They have so much blueberry flavor without any of the moisture. Giving our frosting a beautiful color and consistency.
If you're looking for more berry focused recipes, you have to check out my Berry Sorbet, Blackberry Popsicles, and Strawberry Crunch Cupcakes.
Why You'll Love this Recipe
This frosting is the most beautiful vibrant color! No food coloring used.
The consistency is pipeable and so smooth. The freeze dried blueberries are ground into a powder vs using fresh blueberries. Fresh berries add too much moisture and makes a runny frosting consistency.
Blueberries pairs well with so many flavors. This frosting is wonderful on cakes and cupcakes and in whoopie pies, macarons or even topped on cinnamon rolls. See a full list of cake flavor ideas in my FAQ section.
Ingredient Notes
Butter, unsalted - lets you control the amount of salt in frosting. Should be room temperature!
Freeze Dried Blueberries - has so much blueberry flavor! We grind them into a fine powder. Can be found at Target, Trader Joes and even Amazon!
Powdered Sugar - also known as confectioners sugar.
Vanilla Extract - extra flavor! Real vanilla will result in the best flavor. Alternatively, you could use a lemon extract for a lemon blueberry frosting or a food grade blueberry extract or oil for a stronger blueberry flavor (typically you can find these at craft stores in the baking aisle or speciality baking stores).
Heavy Whipping Cream - helps create a light and fluffy whipped texture.
Step-by-Step Instructions
- Using a mini food processor, food processor or blender, process the freeze dried blueberries into a powdery crumb.
- Sift the freeze dried blueberry powder with a sifter to get rid of the larger blueberry pieces. BUT SAVE THEM! They pretty 'sprinkles' and can be used for decoration as pictured.
- In a stand mixer fitted with a paddle attachment or a handheld mixer, beat butter on medium speed for about 2 minutes until creamed.
- Finally, add in powdered sugar, freeze dried blueberry powder, vanilla extract and heavy cream. Beat on low speed for about 30 seconds and then increase to medium speed for another 30 seconds and then medium-high for another 2 minutes until frosting is well combined and fluffy. You will want to scape the bottom of the mixer at least once with a silicone spatula to ensure everything gets beaten well together. Use immediately!
Expert Tips
Simply Sift! Best practice is to sift your freeze dried blueberry powder and powdered sugar to ensure a lump-free frosting.
Room temperature butter is a must! Cold butter for frosting can result in a chunky frosting or the frosting will not come together. Forgot to soften your butter? Check on this video on how to quickly soften butter. As for the heavy whipping cream, it can be room temperature, however, I have used cold heavy whipping cream in my frosting as well without problem.
Recipe FAQ
Yes! Just increase or decrease ingredient quantities as needed.
Freeze drying is simply the process of removing moisture from the fruit which results in a crispy, dry texture full of concentrated fruit flavor.
Yes to the freeze dried blueberry powder! I felt like that some of the pieces was a little too big in the frosting which is why you should sift it for a smooth frosting.
As for the powdered sugar, if it's super lump, I would highly recommend it but you don't technically have to. Sifting just guarantees a lump free frosting.
This makes about 3 cups of frosting.
This frosting would be great for a variety of cakes and cupcakes! Here are some cake flavor ideas:
- Vanilla or Vanilla Bean
- Lemon
- Earl Grey
- Lavender Lemon
- Banana
- Almond
- Pound Cake
- Buttermilk
- Coconut
- Orange
- Lime
- Poppy Seed
- Custard Cake
- Cream Cheese Cake
It would also be good on top of cinnamon rolls, in macarons, and even whoopie pies.
Storage
Blueberry Buttercream frosting can be stored in an airtight container for 4-5 days in the refrigerator or 3 months in the freezer. I recommend if you are freezing or storing it in the refrigerator to beat the frosting (after thawing/bringing to room temperature) with a splash of heavy cream to restore the frosting to its proper texture as it will stiffen when cold.
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PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.
Blueberry Buttercream
Ingredients
- 2 sticks unsalted butter room temperature
- 2.4-2.5 ounces freeze dried bluberries
- 4 cups powdered sugar
- ¼ cup heavy whipping cream room temperature
- 1 teaspoon vanilla extract or lemon extract or blueberry extract/oil*
Instructions
- Using a mini food processor, food processor or blender, process the freeze dried blueberries into a powdery crumb.
- Sift the freeze dried blueberry powder with a sifter to get rid of the larger blueberry pieces. BUT SAVE THEM! They pretty 'sprinkles' and can be used for decoration as pictured.
- In a stand mixer fitted with a paddle attachment or a handheld mixer, beat butter on medium speed for about 2 minutes until creamed.
- Finally, add in powdered sugar, freeze dried blueberry powder, vanilla extract and heavy cream. Beat on low speed for about 30 seconds and then increase to medium speed for another 30 seconds and then medium-high for another 2 minutes until frosting is well combined and fluffy. You will want to scape the bottom of the mixer at least once with a silicone spatula to ensure everything gets beaten well together. Use immediately!
Did you make this recipe? Let me know!