Freeze-Dried Blueberry Buttercream
This delicious blueberry buttercream is packed with amazing flavor, natural color, and is the perfect consistency for decorating cakes and cupcakes.
Servings 3 Cups
Ingredients
- 3/4 Cup (18g) freeze-dried blueberries
- 1 Cup (226g) unsalted butter, room temperature
- 3 Tbsp (45ml) whole milk, room temperature
- 1 tsp pure vanilla extract
- 3 Cups (360g) powdered sugar
- pinch of salt
Instructions
- With a food processor, grind the blueberries into a powder and set aside.
- Whip the butter using a stand mixer with a paddle attachment on medium-high speed until it’s creamy and light in color (5 minutes). Add vanilla, milk, and blueberry powder and continue to mix on medium until fully combined.
- Add the powdered sugar one cup at a time and mix on low speed, scraping down the bowl and paddle after each addition. Add a pinch of salt and mix on low speed until fully combined and smooth, 1-2 minutes.
Notes
Make it Ahead: This buttercream can be made ahead and stored in an airtight container at room temperature for one day, or in the refrigerator for up to two weeks. Bring it back to room temperature and re-mix with your mixer on low speed to bring it back to frosting consistency.
Make it Vegan: you can easily substitute the butter in this recipe with your favorite vegan butter sticks. I like to use Earth Balance brand. Then substitute the whole milk in this recipe with your favorite non-dairy milk. Coconut and soy milk yield the best results in my opinion.
Yield: This buttercream makes enough to:
- Frost 12-15 cupcakes with a piping bag
- Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe.