Description
Silky cream cheese frosting swirled with a fresh blueberry reduction, offering a tangy and fruity sweetness perfect for cakes or cupcakes.
Ingredients
- 1 cup fresh blueberries
- 2 tablespoons granulated sugar
- 1 cup salted butter, softened
- 16 ounces cream cheese, softened (two 8‑oz packages)
- 5 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Combine blueberries and granulated sugar in a medium saucepan over medium heat.
- Mash the berries gently and simmer for 8–10 minutes until the mixture thickens into a jam-like paste.
- Remove from heat and let cool to room temperature (transfer to a bowl and chill to speed up cooling).
- In a large bowl, beat softened cream cheese and butter together until light and fluffy.
- Add vanilla extract and mix until just combined.
- Gradually add powdered sugar, about ½ cup at a time, mixing on low speed until thick and smooth.
- Fold in the cooled blueberry reduction until evenly incorporated.
- If the frosting is too thin, add more powdered sugar. If too thick, add a splash of milk or cream.
Notes
- Frozen blueberries can be used directly from the freezer.
- Add lemon or almond extract for added brightness.
- Fold in lemon zest or candied peel for extra flavor and texture.
- If using unsalted butter, add a pinch of salt.
- Store in fridge for up to a week or freeze for up to a month.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 45g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
