DIY: Perfect Blueberry Buttercream
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.
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.
- 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)
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!