Description
A fresh and fruity twist on classic cream cheese frosting, combining creamy, tangy cream cheese with a natural blueberry reduction for a smooth, flavorful frosting perfect for cakes and cupcakes.
Ingredients
- 1 cup fresh blueberries
- 2 tablespoons granulated sugar
- 1 cup salted butter, softened
- 2 (8-ounce) packages cream cheese, softened
- 5 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make the blueberry reduction by cooking fresh blueberries and granulated sugar in a saucepan over medium heat for 5-7 minutes until thickened. Remove from heat and cool completely.
- Beat the softened butter and cream cheese together in a large bowl until light and fluffy, about 3-4 minutes on medium speed.
- Add the vanilla extract and mix well.
- Gradually add powdered sugar, about one cup at a time, beating well after each addition until smooth and thick.
- Beat in the cooled blueberry reduction until fully incorporated and frosting has a light purple hue.
- If frosting is too thick, add milk or heavy cream one teaspoon at a time until desired spreadable consistency is reached.
Notes
- The blueberry reduction prevents extra liquid in the frosting, keeping it from being runny.
- Frozen blueberries can be used if thawed and drained well.
- Unsalted butter can be substituted by adding a pinch of salt.
- Leftover frosting stores up to 5 days in the refrigerator; bring to room temperature and whip before use.
- Do not freeze frosting as texture may become grainy.
- Optional variations include adding lemon juice, almond extract, candied lemon peel, or crushed nuts.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 20g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 25mg
