Description
A rich and creamy blueberry cream cheese frosting made with a homemade blueberry reduction. Sweet, tangy, and vibrant, it’s perfect for cakes, cupcakes, and desserts.
Ingredients
- 1 cup fresh blueberries
- 2 tablespoons granulated sugar
- 1 cup salted butter, softened
- 16 ounces cream cheese, softened
- 5 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a 2-quart saucepan, combine the blueberries and granulated sugar over medium heat.
- Use a potato masher to break down the blueberries while cooking. Continue cooking for 8–10 minutes until the mixture reduces to a thick, jam-like paste.
- Remove the blueberry reduction from the heat and allow it to cool to room temperature. Transfer to a bowl and refrigerate to speed up cooling if needed.
- In a large mixing bowl, beat the softened cream cheese and butter together until light and fluffy.
- Add the vanilla extract and beat until combined.
- Gradually add the powdered sugar while beating until the frosting becomes thick and fluffy.
- Once the blueberry reduction is fully cooled, beat it into the frosting until evenly incorporated and smooth.
Notes
- Ensure the blueberry reduction is completely cooled before mixing to prevent melting the frosting.
- If the frosting is too soft, refrigerate it for 20–30 minutes before using.
- Fresh or frozen blueberries can be used; thaw frozen berries before cooking.
- This frosting pairs well with vanilla, lemon, or white chocolate cakes and cupcakes.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 890 kcal
- Sugar: 120 g
- Sodium: 380 mg
- Fat: 46 g
- Saturated Fat: 28 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 118 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 120 mg
