Berry Frosting

Berry Frosting

Creamy buttercream swirled with reduced berry puree for a tangy, pink-hued finish.

Total 45 min Makes 48 oz Calories 185/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This frosting gets its color and fruity tang from a simmered-down berry puree folded into a classic butter and sugar base. It pipes well onto cupcakes and layer cakes, holding soft peaks without weeping, and works with strawberries, raspberries, or blackberries depending on what you have on hand.

Ingredients

  • 2 cups fresh or frozen berries (strawberries, raspberries, or blackberries)
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 1/2 cups unsalted butter, softened
  • 5 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoons heavy cream, as needed

Method

  1. Combine the berries, granulated sugar, and lemon juice in a small saucepan over medium heat.

  2. Simmer, mashing the berries occasionally, until reduced and thickened into a jammy puree, about 10 minutes.

  3. Strain the puree through a fine-mesh sieve into a bowl to remove seeds, pressing with a spatula to extract as much liquid as possible. Discard solids and let cool to room temperature.

  4. Beat the softened butter in a large bowl with an electric mixer on medium speed until pale and creamy, about 2 minutes.

  5. Add the powdered sugar one cup at a time, beating on low speed after each addition until fully incorporated.

  6. Add the cooled berry puree, vanilla extract, and salt, and beat on medium-high speed until light and fluffy, about 2 minutes.

  7. If the frosting is too thick to spread or pipe, add heavy cream a teaspoon at a time, beating until the desired consistency is reached.

  8. Use immediately to frost cooled cakes or cupcakes, or cover and refrigerate until ready to use.

Rate this recipe

★ 4.5 (1)

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    Berry Frosting

    This frosting gets its color and fruity tang from a simmered-down berry puree folded into a classic butter and sugar base. It pipes well onto cupcakes and layer cakes, holding soft peaks without weeping, and works with strawberries, raspberries, or blackberries depending on what you have on hand.

    45 min 48 oz 185 cal

    Ingredients

    • 2 cups fresh or frozen berries (strawberries, raspberries, or blackberries)
    • 2 tablespoons granulated sugar
    • 1 teaspoon lemon juice
    • 1 1/2 cups unsalted butter, softened
    • 5 cups powdered sugar, sifted
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 1 tablespoons heavy cream, as needed

    Method

    1. 1

      Combine the berries, granulated sugar, and lemon juice in a small saucepan over medium heat.

    2. 2

      Simmer, mashing the berries occasionally, until reduced and thickened into a jammy puree, about 10 minutes.

    3. 3

      Strain the puree through a fine-mesh sieve into a bowl to remove seeds, pressing with a spatula to extract as much liquid as possible. Discard solids and let cool to room temperature.

    4. 4

      Beat the softened butter in a large bowl with an electric mixer on medium speed until pale and creamy, about 2 minutes.

    5. 5

      Add the powdered sugar one cup at a time, beating on low speed after each addition until fully incorporated.

    6. 6

      Add the cooled berry puree, vanilla extract, and salt, and beat on medium-high speed until light and fluffy, about 2 minutes.

    7. 7

      If the frosting is too thick to spread or pipe, add heavy cream a teaspoon at a time, beating until the desired consistency is reached.

    8. 8

      Use immediately to frost cooled cakes or cupcakes, or cover and refrigerate until ready to use.