Vanilla Buttercream is amazing but it’s nice to try different flavors with our favorite cake recipes. Technically, blackberries are in season from the end of summer to the beginning of autumn but I found an organic pint during my last trip to the grocery store. This buttercream has a nice, fresh taste….perfect for Spring.
Don’t forget the salt. It balances out the sugar and the acid from the lemon and blackberries.
- American Buttercream is good for 4-5 days in the refrigerator.
- To freeze, put into an airtight container, or a resealable plastic bag, and freeze for up to 3 months.
- To unfreeze, place in your refrigerator overnight.
- Before spreading onto a cake, allow the buttercream to come to room temperature, stir, and it’s ready to use.
Blackberry Buttercream Frosting
- KitchenAid® Professional 600 Series Mixer
- Small pan
- Small bowl
- Rubber spatula
- 1 cup blackberries fresh or frozen
- 2 tbsp lemon juice
- 1 cup (2 sticks) unsalted butter softened
- ½ tsp salt
- 4 cups powdered sugar sifted
- Add blackberries and lemon juice to a small pan and bring to a simmer over medium heat.
- Stir periodically until blackberries soften, about 7 minutes.
- Remove from heat, mash up blackberries with a fork while in the pan.
- Strain blackberries into a small bowl until juice is separated from the puree; leaving about a ¼ cup of juice.
- Allow juice to cool before using.
- Using a stand mixer or hand mixer, cream butter on medium speed until smooth (about 2 minutes), scraping down the sides when needed.
- Add blackberry juice mixture and continue to combine.
- Add powdered sugar, 1 cup at a time, on low speed.
- Once the sugar is added, sprinkle the salt around evenly in the bowl.
- Beat on medium-high speed for 2 minutes.
- Make sure to scrape down the sides of the bowl so all of the ingredients are completely combined before using.