My celebration of blackberry season continues with this fantastic buttercream recipe that highlights this delectable fruit that grows everywhere here in the Seattle area. The picture above features this frosting on a light and fluffy vanilla cupcake, cored and filled with a tart blackberry filling, which is a great contrast to the sweet, sweet buttercream.
Ingredients
- 1/2 cup (1 stick) Unsalted Butter, softened
- 1/2 tsp. Lemon Juice
- 3/4 cup Fresh Blackberries
- Approximately 4 cups Powdered Sugar*
*The volume of powdered sugar needed to get this to a good consistency for piping will depend on just how softened your butter is and how juicy your berries are, so follow your instincts.
Directions
- In a large bowl or stand mixer, blend together butter, lemon juice, and blackberries.
- DON’T PANIC! The fat in the butter and the juice in the berries will not really combine until you start adding the sugar. Keep calm and carry on!
- Add powdered sugar one cup or less at a time, blending thoroughly after each addition, until the mixture is a proper consistency for piping.
- Enjoy on your favorite cake, cupcake, or in a graham cracker sandwich for a quick, sweet treat!