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Frosting & Fettuccine

Home » Recipe Search » Frosting

Feb 6, 2023

Fluffy and Easy Blueberry Frosting

5 from 1 vote
BySam Adler
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This post might have affiliate links, please check out my full disclosure policy.

This blueberry frosting recipe takes only 5 minutes to make! It is made with freeze dried blueberries for a rich purple color and blueberry taste. No need to boil anything down! This frosting pairs perfectly with blueberry cupcakes, or any kind of lemon dessert.

A blueberry cupcake topped with blueberry buttercream frosting.

HOW PRETTY is this color amiright!

As a professional baker, one of my favorite things about food is the how absolutely beautiful desserts can be, even without any food coloring. This easy recipe for blueberry frosting is the perfect example!

Made with pulverized freeze dried blueberries and no artificial food dye, this blueberry buttercream frosting comes together quickly by mixing it with butter, powdered sugar, vanilla, blueberry syrup (optional!) and a little bit of milk or cream.

I made this blueberry icing recipe to top my blueberry cupcakes but since lemon and blueberry are a classically delicious combo you can top it on any lemon dessert like lemon cupcakes, or lemon poppyseed cake. You can even sandwich it between lemon shortbread cookies!

Buttercream versus frosting

We’re gonna use the terms buttercream, frosting, and icing interchangeably here. All buttercream and icing recipes are frosting recipes because they are frosted on a cake or cupcake. There are different types of icing and buttercream that are made differently (some you have to cook) so they have different names like American (vanilla frosting) Swiss, Italian, and Russian Buttercream. Icing can also be a glaze which is a thin liquid that is poured or drizzled and not frosted like a birthday cake.

For our sake, were using them all interchangeably to mean a topping for cakes and cupcakes.

Why you should make this recipe

  • It comes together in only 5 minutes!
  • It’s delicious on top of any blueberry or lemon dessert.
  • There are no food dyes or colorings to get this pretty color!

Ingredients needed

Ingredients for blueberry frosting.
  • Unsalted Butter– Unsalted butter creams with the sugar to make the base of this frosting. You need to use room temperature butter so make sure to leave it out or learn how to soften butter quickly.
  • Powdered Sugar– This creates the bulk of the frosting and sweetens it.
  • Freeze Dried Blueberries– These create the natural blueberry flavor and pretty color. You can easily find these at Target, Trader Joes, Whole foods, or other grocery stores.
  • Vanilla Extract– Vanilla adds a balance to the frosting.
  • Blueberry syrup (optional!)– If you want more blueberry flavor you can use a blueberry syrup. I have the small bottles of Amoretti but you can also get Smucker’s from any grocery store.
  • Cream– Cream loosens the frosting to make it easier to frost and pipe.

How to make blueberry frosting

Pulverize the blueberries: In a small blender or food processor, add the whole 2 oz bag of freeze dried blueberries and pulverize into a powder, it’s ok if there are small pieces left over.

Cream butter and sugar: In a stand mixer fitted with the paddle attachment or in the bowl of a hand mixer combine the butter, powdered sugar, and blueberries and mix on low speed at first, working up to medium as the mixture combines for 1 minute.

Add wet ingredients: Stop, scrape the bowl, and add the vanilla extract, blueberry syrup if using, and the cream. Mix again on low leading up to high speed. Mix on high for 1 minute.

Decorate: Fill a piping bag with a star tip or large round tip and frost over cupcakes or slather all over a cake!

Freeze dried blueberries in a glass bowl.
Freeze dried blueberries.
Pulverized freeze dried blueberries in a small bowl.
Pulverize the blueberries.
Powdered sugar, freeze dried blueberries, and butter in a mixing bowl.
Combine the butter, sugar, and blueberries.
Blueberry frosting mixed in a bowl.
Mix all ingredients to make the frosting.

Recipe Tips

  • Make sure the blueberries don’t have any larger chunks when piping, otherwise it can block the tip.
  • If the frosting is too thick, add more cream by the tsp until it reaches your desired consistency.
  • If the frosting is too thin, add 1/4 cup powdered sugar and mix until it’s thick enough.

Yield

This blueberry icing recipe makes enough to pipe frosting on 12 cupcakes or fill and frost a 2 layer 8″ cake. If you are using a knife or spatula to frost cupcakes, then you can probably frost closer to 16 cupcakes.

How to make blueberry buttercream with blueberry jam

Freeze dried blueberries are easy to find in grocery stores- see above in the ingredients list for where, but you can also make it with blueberry jam. Substitute the freeze dried blueberries for 1/3 cup+ of blueberry jam and follow the rest of the recipe.

Start with 1/3 cup and add more to your liking.

Storage and freezing

Storing- If you are making this a few days ahead, store the frosting completely covered in plastic wrap and place in the fridge. The frosting will get hard so take it out 30 minutes before you need it. Rewhip in the mixer if you need to.

Cupcakes or cakes do not need to be refrigerated if they are topped with this frosting, unless the cake has fresh fruit it in. You always need to refrigerate a cake that has fresh fruit on or in it.

Freezing- To freeze, wrap completely in plastic wrap and store in a ziptop bag. Freeze for up to 3 months. Take the frosting out 1 hour before you need it or thaw overnight in the fridge. Rewhip it in the mixer when its mostly thawed out.

A cupcake on a plate frosted with blueberry frosting.

Recipe FAQ

Can I make this frosting with just dried blueberries? No. It wont work. You need freeze dried blueberries.

What makes this frosting so fluffy? Whipping the butter and sugar creates a fluffy cloud like texture!

Can I use fresh or frozen blueberries instead? No. I don’t recommend using plain fresh blueberries because they would add too much moisture and the icing would be super thin. You would have to boil the blueberries down first, thicken, and strain them which frankly is too much work for me!

A blueberry cupcake topped with blueberry buttercream frosting.

Fluffy and Easy Blueberry Frosting

This blueberry frosting recipes takes only 5 minutes to make! It is made with freeze dried blueberries for a rich purple color and blueberry taste. No need to boil anything down! This frosting pairs perfectly with blueberry cupcakes, or any kind of lemon dessert.
5 from 1 vote
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Course: Frosting
Cuisine: American
Diet: Kosher
Keyword: blueberry buttercream, blueberry frosting, blueberry icing
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 12 cupcakes
Calories: 274kcal
Author: Sam Adler

Equipment

  • 1 Stand mixer

Ingredients

  • 2 oz Freeze dried blueberries One bag
  • 1 cup unsalted butter at room temperature (227g)
  • 3 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp blueberry syrup optional
  • 1 tbsp cream sub milk
US Customary – Metric

Instructions

  • In a small blender or food processor pulverize the freeze dried blueberries into a powder. It's ok if there are small pieces.
  • Add the 1 cup butter, 3 cups sugar, and pulverized blueberries into the bowl of a hand or stand mixer fitted with the paddle attachment.
  • Mix on low speed for 30 seconds leading up to medium when the mixture comes together. Mix for 1 minute on medium.
  • Stop and scrape down the bowl. Add in the 1/2 tsp vanilla extract, 1/2 tsp blueberry syrup if using, and the 1 tbsp cream. Start on low again and mix until combined. Move the speed up to medium high and mix for 1 minute.
  • Frost over blueberry cupcakes!

Notes

If the frosting is too thick, add 1 tsp more cream or milk at a time. If its too thin add 1/4 cup more powdered sugar at a time. 

Nutrition

Nutrition Facts
Fluffy and Easy Blueberry Frosting
Amount Per Serving (1 portion)
Calories 274 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 42mg14%
Sodium 4mg0%
Potassium 42mg1%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 32g36%
Protein 0.3g1%
Vitamin A 491IU10%
Vitamin C 0.01mg0%
Calcium 8mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Frosting

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

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XO, Sam

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

As Featured In:

Logo images of media places Sam Adler has been featured in
Saveur Blog award winner for best food Instagram

samadlerphotography

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#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
Happy birthday @taylorswift 👸🏼 hope it feels Happy birthday @taylorswift 👸🏼 hope it feels like a perfect night and you’re not weepin in a party bathroom. IYKYK
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