Blueberry Buttercream Frosting (Print-Friendly Format)
Rich buttercream whipped with fresh blueberry reduction, ideal for layering cakes or topping cupcakes.
# Required Ingredients:
→ Buttercream Base
01 -
454 g unsalted butter, softened
02 -
600 g powdered sugar, sifted
03 -
74 g blueberry reduction, at room temperature
04 -
2 teaspoons vanilla extract
05 -
0.5 teaspoon salt
06 -
30 ml heavy cream
# How to Make It:
01 -
In the bowl of a stand mixer fitted with a paddle attachment, beat the unsalted butter for approximately 5 minutes until light, pale, and fluffy.
02 -
Gradually add powdered sugar in two batches, mixing on low speed after each addition until fully combined with the butter.
03 -
Add blueberry reduction, vanilla extract, and salt to the mixture. Beat on low speed until the frosting becomes smooth.
04 -
Slowly drizzle in heavy cream. Increase mixer speed to medium and whip for 3 to 5 minutes until the buttercream is smooth and creamy.
# Additional Information:
01 -
Blueberry reduction must be prepared in advance and fully cooled before use.
02 -
Store in an airtight container or well-wrapped in the refrigerator for up to 2 weeks.