Blueberry Buttercream

By Maudie30

Ingredients

• 3/4 cup (115 grams) fresh blueberries
• 3 cups (306 grams) powdered sugar, sifted
• 2 sticks (227 grams) unsalted butter, at room temperature
• 1/4 teaspoon fine salt
• 2 teaspoons pure vanilla extract
• 1 to 2 tablespoons heavy or whipping cream
• Lemon zest, for garnish

Preparation

Step 1

Using a blender, immersion blender or food processor, puree the blueberries. Pass the pureed blueberries through a fine mesh strainer and into a medium bowl to remove the skins. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt and vanilla and beat on medium for 1 minute.

Remove half of the buttercream to the bowl with the blueberry puree and stir until well combined. If the buttercream is too thin, add more powdered sugar to thicken. If desired, add a few drops of purple food coloring to enhance the blueberry color.

To the plain buttercream, add the cream and beat until well combined.

Swirled Piping
In a large piping bag fitted with a decorative tip (such as the Ateco #846), use a spoon to scoop the plain frosting into one section of the bag, using your finger on the outside of the bag to help scrape it off.

Repeat with the blueberry frosting. Ensure you’re aligning the frosting so it starts at the same place in the bag. Don’t worry if the colors touch each other.
Squeeze the bag to slightly blur the colors together for a watercolor type effect. Twist the bag and squeeze out a test pipe to ensure the colors are coming out evenly before piping onto your cupcakes. Garnish frosted cupcakes with lemon zest.

Serve or store at room temperature for up to 1 day, or in the fridge for up to 3 days. Let come to room temperature before serving.