Creamy, light blueberry frosting made with cream cheese using REAL blueberries. No additives. This frosting doesn’t turn rockhard in the fridge like buttercream, which makes it perfect for cupcakes or cakes you want to serve straight from the fridge. One batch is enough for 12-14 cupcakes.
It’s getting dark outside early these days, making me feel a bit gloomy. Don’t get me wrong, I love that cosy feeling autumn and winter bring us; the holiday spirit swelling inside. Yet, I can never help feeling a bit gloomy. It makes me contemplate life (too much). “Am I doing what I should be doing?” “Do I worry too much?” “Do I have my priorities straight?” Luckily, I always have a couple of bright lights in my life for these gloomy days: family, friends and food. Naturally, I can’t see my family and friends 24/7. They have a life too. So it won’t come to you as a surprise that I’ve done quite some baking/cooking these days. And today’s one of my all time FAVORITE frostings. Honestly, I feel like it’s my best frosting so far.
There are three things I love about this frosting. Okay, maybe a few more, but I’ll keep it to three so I won’t bore you:
- The GORGEOUS purple color
- All-natural flavor, no additives. Only blueberries.
- No rock-hard frosting when you store these in the fridge
I especially love the latter. You see, I really dislike using buttercream, because you can never store it in the fridge without turning rock-hard. Whenever I make (cup)cake(s), I always have to make it ahead and thus store them overnight in the fridge and have to remember to take out the (cup)cake an hour before serving so I won’t be serving a swirl of hard sweet butter. In addition, the buttercream won’t be as light and fluffy after you’ve stored it in the fridge. That’s why I don’t like buttercream. That, and because I feel like buttercream frosting is way too buttery/greasy. Should you be anything like me, today’s frosting is PERFECT for you!
To make this frosting firm at fridge temperature, I used a combination of cream cheese and butter in a 1:1 ratio. A 1:1 ratio will actually yield a quite firm/solid frosting. However, because we’ll also be adding a homemade blueberry “jam” to the mix (semi-liquid), the frosting will turn a bit softer and therefor will still be creamy at fridge temperature. Perfection. And don’t worry. You don’t have to keep this frosting overnight in the fridge. When storing at room temperature, it will still be delicious. However, the texture will be more like a soft serve (which I also don’t mind to be honest). Use this frosting on cupcakes or decorate a beautiful cake with this creamy deliciousness. It’s up to you.
- 200 g frozen blueberries
- 40 g caster sugar
- 15 corn starch
- 150 g cream cheese, softened
- 150 g unsalted butter, softened
- 75 g confectioner's sugar
- In a saucepan, mix the blueberries, sugar and corn starch.
- Bring the mixture to a boil while stirring.
- Let the mixture cool a little bit before putting it in a blender. Blend it to a smooth "jam". Set aside to cool completely.
- In a mixing bowl, beat the cream cheese and butter until mixed evenly.
- Add the confectioner's in batches and mix until fluffy and evenly mixed.
- Beat in the cooled blueberry jam mixture.
- Let the frosting firm up in the fridge for about 30 minutes. You can frost about 12-14 cupcakes with one batch.