Blueberry Cream Cheese Frosting Recipe
This Blueberry Cream Cheese Frosting blends real blueberry flavor with rich, tangy cream cheese for a naturally vibrant and creamy topping. Perfect for cakes and cupcakes, it offers bold berry taste and a smooth, pipeable texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 12 cupcakes or 1 two-layer 8-inch cake
- Category: Dessert
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup (150 g) fresh or frozen blueberries
1 tablespoon lemon juice
8 oz (225 g) full-fat cream cheese, softened
½ cup (113 g) unsalted butter, softened
3 to 4 cups (360–480 g) powdered sugar, sifted
1 teaspoon pure vanilla extract
Pinch of salt
Instructions
- Add blueberries and lemon juice to a small saucepan over medium heat. Stir occasionally, gently mashing the berries as they soften. Simmer for 8–10 minutes until thickened to a jam-like consistency that coats the back of a spoon.
- Remove from heat and strain for a smoother texture if desired. Let the blueberry reduction cool completely.
- In a large mixing bowl, beat the softened butter until smooth and creamy.
- Add the softened cream cheese and beat for 2–3 minutes until light and fluffy, scraping down the sides as needed.
- Gradually add powdered sugar one cup at a time, mixing on low speed until incorporated, then increasing speed until smooth.
- Add vanilla extract and a pinch of salt. Beat until fully combined.
- Add 2–3 tablespoons of the cooled blueberry reduction and mix on low speed until evenly colored and blended. Adjust flavor or color with additional reduction if desired.
- If needed, add more powdered sugar one tablespoon at a time to thicken. Beat for another minute until light and fluffy.
Notes
Strain the blueberry reduction for a smooth finish or leave unstrained for natural berry speckles.
For stronger blueberry flavor, cook the reduction longer to concentrate it.
Chill the frosting for 20 minutes for firmer piping consistency.
Store in an airtight container in the refrigerator for up to 4 days. Let sit at room temperature for 20–30 minutes and re-whip before using.
Freeze for up to 2 months. Thaw overnight in the refrigerator and re-whip until smooth.
Do not leave frosted baked goods at room temperature for more than 2 hours due to the cream cheese content.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 250 kcal
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
