cakes

DIY: Perfect Blueberry Buttercream

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If you like to bake and have experimented with fruit-based buttercream icings, you are probably familiar with the frustrating process that can easily occur. The buttercream often gets runny and watery so darn easily when fruit is being added and it can be beyond infuriating. But don’t fret, I understand your frustrations and have been there myself many times! That was until I discovered the best little secret that results in the gosh darn best blueberry (or any fruit) buttercream icing, all by following one simple tip.

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So, here it is! Instead of using fresh blueberries, use freeze-dried blueberries… that’s it! Seriously! See below for the steps and the necessary ingredients.

Ingredients Needed:

  • Your Pre-Baked Cake
  • 1.5 – 2 Cups (1 Bag) Freeze-Dried Blueberries
  • 1 Cup (2 sticks) Butter
  • 6 Cups Confectioner’s Sugar
  • 1 Tbsp Heavy Whipping Cream
  • 1 tsp Pure Vanilla Extract
  • Handful of Fresh Blueberries (optional)

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Directions:

Step #1: Once you’ve baked your cake, let it cool completely before decorating it. Once cool, place your cake on your decorating surface or cake stand.

Step #2: Pour about 1.5 Cups of freeze dried blueberries into a processor and pulse until the blueberries are a fine powder. Wait one minute before opening the processor, so the blueberry dust can settle.

Step #3: Make your vanilla buttercream icing. Using a mixer, cream your butter until smooth. Beat in the confectioners’ sugar (2 cups at a time), vanilla and enough cream to achieve desired consistency. Then, add in your blueberry powder and mix until combined.

Step #4: When decorating a cake that has a fruit icing, I like to add that particular fruit on top of my cake for an added taste. This step, of course, is totally up to you!

And that is it! Amazing, right?! But even more good news, people! This process can be used to achieve any specific fruit flavor, as long as your fruit comes in a freeze-dried form. Endless possibilities for your summer cakes!

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blueberryicing

22 Comments

  1. Kristine

    July 5, 2013 at 2:20 pm

    Hi Alana! I’m extremely surprised you don’t have more followers or commenters, but I am in love with your blog and have been using it for inspiration. I love how smooth you’ve creamed this cake with buttercream! Maybe one day, you can do a DIY video on it? Thanks for putting together this lovely site!

  2. Lisa Garlock

    July 30, 2013 at 11:25 am

    So glad I found this! I was thinking of utilizing a blueberry buttercream with a lemon cake. Can’t wait to try your recipe. Looks so simple and delicious!

  3. Rollie

    September 18, 2013 at 2:22 pm

    Nice…should of thought of that myself! Excellent & thanks…

  4. Rachel T.

    October 4, 2013 at 8:06 pm

    I will be using this to make the icing for my soon-to-be 4-year-old’s birthday cake, cake pops and cupcakes. This is such an AWESOMELY AMAZING idea!

  5. ashley rebekah

    December 3, 2013 at 2:36 pm

    my 4 year old son asked for blueberry cupcakes with blueberry frosting for his birthday. “how on earth do you make blueberry frosting?!” i asked myself… and here is my answer. thank you so much! can’t wait to use it.

  6. Cass

    February 13, 2014 at 2:50 pm

    tried this with freeze dried strawberries on lemon cupcakes. thank you SO MUCH!
    also, you are amazing. i wish i could get my cakes to look that smooth!

  7. Kris

    March 7, 2014 at 8:53 pm

    love all your ideas!

  8. Cortney Deblaere

    March 17, 2014 at 10:25 am

    would this be ok for piping?

    1. alanajonesmann

      March 17, 2014 at 11:39 am

      with a wide tip – yes. i wouldn’t use anything too small as the freeze dried blueberry could clog a narrow tip.

  9. Lori Stark

    April 21, 2014 at 5:03 pm

    This looks fabulous! Trying it this weekend. Thanks so much!

  10. jen

    May 21, 2014 at 8:54 am

    Do you know where I can buy freeze dried blueberries in Toronto that are not too expensive?

    1. alanajonesmann

      May 23, 2014 at 12:58 pm

      Target!

  11. Beata

    June 11, 2014 at 8:51 am

    Hello,Can i you it under fondant?

    1. Rachel T.

      June 11, 2014 at 4:18 pm

      I don’t see why not … the consistency of the icing is pretty similar to regular icing, just make sure to grind the blueberries (or what ever freeze dried fruit you’re using) very fine so there aren’t any chunks.

  12. Jenn

    June 20, 2014 at 2:11 pm

    Do you find that the consistency is grainy even if the blueberries are well ground?

    1. alanajonesmann

      June 25, 2014 at 9:26 am

      As long as they are processed to a fine powder, I don’t find that the consistency is grainy. Perhaps try a different brand of freeze dried blueberries? Also, you can let the frosting sit (either before you frost or after you frost/before you serve) to allow the blueberries to absorb the buttercream – which would definitely make the consistency taste less grainy. Hope that helps!

      1. Jenn

        June 29, 2014 at 6:01 pm

        Made blueberry and strawberry buttercream today with freeze dried fruit from Trader Joe’s! Yummy! I used my Nutribullet to mill the freeze fried fruit and then sifted it into the buttercream. This worked really well since there were some chunks of fruit that didn’t totally get ground up. Thanks for the great idea!

  13. Carla

    November 13, 2014 at 9:26 pm

    This is going to be perfect for the cake I’m making this weekend for my daughter’s 2nd birthday. My 5 year old wanted her to have a white cake with purple frosting. Just wondering how much this recipe will cover. I’m making a double layer 10 inch cake.

  14. Cindy

    January 28, 2015 at 10:16 pm

    Thank you for this brilliant idea! I found it while searching for fruit buttercream ideas in order to make naturally colored pink and purple cupcakes for my daughter’s first birthday. I made two batches. The blueberry has a good taste and is a gorgeous purple color. The grainy texture does go away if you make it a night ahead of time. The strawberry was absolutely amazing. I’m a little obsessed with the strawberry. I can’t wait to try others – my local Whole Foods also has freeze dried raspberries, pineapple, and mango. Thanks again!

  15. Penny

    August 14, 2015 at 8:58 pm

    This is one of the best cooking tips ever!! I made the frosting with strawberries and it was unbelievable flavorful. I needed much less sugar with the natural sweetness of the strawberries.

    1. alanajonesmann

      August 19, 2015 at 12:46 am

      LOVE to hear that! Thanks so much!! <3333

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