Tag: frosting

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Fresh Blackberry Buttercream

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

  1. In a large bowl or stand mixer, blend together butter, lemon juice, and blackberries.
  2. 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!
  3. Add powdered sugar one cup or less at a time, blending thoroughly after each addition, until the mixture is a proper consistency for piping.
  4. Enjoy on your favorite cake, cupcake, or in a graham cracker sandwich for a quick, sweet treat!
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Mocha Faux Mousse Filling

This isn’t really a mousse, per se, but it has a fantastic, fluffy texture and chocolate and coffee sweetness that is very reminiscent of a traditional chocolate mousse. This makes a tasty cake filling, soft frosting, or is even great inside cream-filled donuts or the Cream Puffs that I posted earlier today… hence the picture! 

Ingredients

  • 2-1/2 cups Whipping Cream
  • 3 tbsp. Cocoa Powder
  • 1/2 cup Powdered Sugar
  • 1-1/2 tsp. Instant Coffee Granules

Directions

  1. Beat whipping cream with a hand mixer or in a stand mixer.
  2. Gradually add cocoa, powdered sugar, and coffee granules while beating.
  3. Feel free to taste frequently as you add the sugar to make sure this has just the right sweetness for whatever you’re using it for. Just turn off the mixer before you stick your finger in, silly.
  4. Continue beating until very stiff, but stop before it turns into sweet, chocolaty butter.

 

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