This blueberry buttercream frosting is fluffy and only takes minutes to make! It has a vibrant purple color from freeze-dried blueberries. There's no need to cook any fresh blueberries down! This frosting pairs perfectly with my blueberry chocolate cake with blueberry filling!
This blueberry frosting is so easy to make and will make all your desserts beautiful with its bright purple hue! The natural color comes from pulverized freeze-dried blueberries; no food coloring or artificial dyes here.
The base of this frosting recipe is a classic vanilla buttercream that comes together in minutes! All you have to do is mix freeze-dried blueberry powder (which adds a ton of blueberry flavor), butter, salt, powdered sugar, and vanilla together.
I made this frosting for my chocolate blueberry cake, but it's delicious on blueberry cupcakes or sandwiched between blueberry white chocolate cookies! It also pairs beautifully with lemon and would be so good on this lemon mascarpone cake, chocolate lemon cake, or lemon poppy seed cookies!
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Why You'll Love This Recipe
- Freeze-dried blueberries make it so you don't have to make a blueberry sauce, simple syrup, or puree! All you have to do is blend them up in a food processor to infuse the frosting with a bright blueberry flavor.
- You can whip up this creamy frosting in less than 15 minutes!
- It's delicious on all of you favorite lemon and blueberry flavored treats, from blueberry muffins to lemon shortbread cookies!
Ingredient Notes
- Freeze-dried blueberries- These crunchy berries add the real blueberry flavor and pretty color. Make sure to buy unsweetened freeze dried berries. I've found them at Trader Joe's and Target. Make sure to pick up freeze-dried blueberries, not dried blueberries. Dried (or dehydrated) blueberries are chewy rather than crisp since they don't have all their water removed.
- Unsalted butter-ย This creamed with powdered sugar makes up the base of the frosting. Make sure it is room temperature so it's easy to mix. Pull it out of the refrigerator 1-2 hours before you start.
- Powdered sugar- This sweetens the frosting and thickens it by drawing out moisture. You don't need to sift it unless you're using organic confectioners' sugar. Most powdered sugar has cornstarch to keep it from clumping up!
- Vanilla extract- This balances the flavors and adds a delicious flavor! Pure vanilla extract or vanilla bean paste are best.
For ingredient quantities and full instructions, see the recipe card at the bottom of this post.
Substitutions and Variations
- Other freeze dried fruit: This recipe also works with freeze dried raspberries, pineapple, mango, or strawberries! I've used the latter to make strawberry cream cheese frosting and strawberry ganache.
- Flavor extracts: Add a ยผ teaspoon of lemon extract, lemon zest, or fresh lemon juice for that classic blueberry lemon flavor combination! You can also try orange or almond extract.
Step by Step Instructions
Step 1: First, pulse the freeze-dried blueberriesย into a powder in a blender or food processor. Try to get the large chunks out so they don't block your piping tip.
If you don't have a blender, use a rolling pin to smash them in a plastic ziplock bag.
Step 2: With a stand mixer or electric hand mixer, cream the room temperature butter on medium-high speed for 7-10 minutes. Stop to scrape the sides of the bowl with a rubber spatula.
Step 3: Once the butter is pale and fluffy, gradually mix in the powdered sugar on low speed one cup at a time.
Step 4: Add the blueberry powder and vanilla, starting on low and increasing to medium speed. To make extra fluffy frosting, switch to the whisk attachment and increase the speed to high for 30 seconds.
Add the blueberry frosting to piping bag fitted with a large piping tip to decorate cupcakes or spread over cakes and cookies!
Expert Tips for Success
- If the frosting is too thick, drizzle in heavy cream or milk 1 teaspoon at a time until the desired consistency is reached.
- If the frosting is too thin, mix in more powdered sugar 1 tablespoon at a time until it reaches the correct thickness.
- How to fix split frosting: If you notice the blueberry frosting starting to split or curdle, it's usually because the butter is too cold. Try microwaving it for 10 seconds in a heat-proof bowl, then return to the mixer. If the buttercream is more thin or soupy, try adding more powdered sugar gradually to absorb the excess moisture.
Serving Suggestions
- Add to a pastry bag and swirl on top of honey cupcakes, blueberry cheesecake cookies, or lavender lemon cupcakes.
- Slather between this almond cream cake or 6-inch vanilla cake layers and spread all over!
- Sandwich between milk chocolate chip cookies or lavender sugar cookies!
Frequently Asked Questions
This recipe makes about 2 cups of frosting. This is enough to frost a pan of brownies, 12 cupcakes, a round 2 or 3 layer 6-inch cake, or a 2 layer 8-inch cake.
Yes. Substitute the freeze-dried berries for ยผ cup blueberry jam and follow the recipe as normal. The jam can be store-bought or homemade. Once the frosting is finished, you can add more jam if desired.
No, you can't. If you're going to use whole blueberries, you need to cook them down into a sauce and thicken them first. They add too much moisture which makes the frosting too thin. Using freeze-dried blueberries is just so much easier!
Storage Instructions
Store the blueberry buttercream in an airtight container in the refrigerator for up to 3 days. You can also store it in a bowl covered with plastic wrap. Let it come to room temperature for an hour or so and give it a good mix before using.
More Frosting Recipes to Try
๐ Recipe
Blueberry Buttercream Frosting
Equipment
- 1 Electric hand mixer or stand mixer with the paddle attachment
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
- 28 grams freeze dried blueberries
- 227 grams unsalted butter room temperature
- ยฝ teaspoon salt
- 200 grams powdered sugar
- 1 ยฝ teaspoon vanilla extract
Instructions
- Pulse freeze-dried blueberries in a food processor or blender to a fine powder. Set aside.28 grams freeze dried blueberries
- Add room temperature butter and salt to the bowl of a stand mixer or hand mixer. Beat on medium-high speed for 10 minutes, stopping to scrape the sides of the bowl with a rubber spatula after 5 minutes.227 grams unsalted butter, ยฝ teaspoon salt
- Once the butter is light in color and fluffy, gradually mix in the powdered sugar on low speed, stopping to scrape the sides of the bowl occasionally.200 grams powdered sugar
- Mix in the blueberry powder and vanilla extract on medium-low speed.1 ยฝ teaspoon vanilla extract
- Add to a piping bag and use to frost cakes, cupcakes, brownies, and more!
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