Blackberry Buttercream Frosting

Blackberry Buttercream Frosting


  • 10 ounce bag of frozen blackberries, thawed
  • 1 cup butter, softened
  • 1/2 cup shortening
  • 1 tbsp pure vanilla extract
  • 1 pound box powdered sugar


  1. Using a blender, puree the blackberries.  Pass the puree through a sieve, discard the seeds left behind and set seedless puree aside.
  2. In the bowl of an electric mixer, cream the butter and shortening until fluffy, about 1 minute.
  3. Add the vanilla and the blackberry puree to the butter mixture and mix until homogenous, about 2 minutes.  Add the powered sugar, 1 cup at a time, until fully incorporated.
  4. Use to frost an 8-inch cake or 12 cupcakes.
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