BERRY BUTTERCREAM FROSTING RECIPE
This delicious Berry Buttercream Frosting is homemade with strawberries, blueberries, and blackberries.
Provided by Lil' Luna
Categories Dessert
Time 10m
Number Of Ingredients 6
Steps:
- Begin by pureeing blackberries, strawberries and blueberries. Pour in a bowl and set aside.
- Add butter, powdered sugar and ½ cup of berry puree to a mixing bowl. Blend until smooth. Add more or less of the puree depending on the thickness of the frosting you'd like.
- Spread onto cool cupcakes.
- Top with fresh berries right before serving. ENJOY!
Nutrition Facts : Calories 222 kcal, Carbohydrate 30 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 101 mg, Sugar 29 g, ServingSize 1 serving
BLUEBERRY LEMON CAKE WITH BUTTERCREAM FROSTING
If you love lemon pound cake and blueberry muffins, this cake with buttercream frosting is for you!
Provided by KDReese23
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly butter and sugar three 8-inch round nonstick cake pans.
- Sift flour, baking powder, baking soda, and salt together in a medium mixing bowl.
- Cream sugar and butter together in a large bowl using an electric mixer. Mix in lemon juice until smooth. Add eggs 1 at a time, mixing until fully combined. Alternate adding the flour mixture and buttermilk with the mixer set to the lowest speed. Mix until batter is smooth, scraping the bowl down occasionally. Use a spatula to gently fold in blueberries.
- Fill the prepared cake pans evenly with batter.
- Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 30 to 35 minutes. Let cool completely before removing from the pans, about 30 minutes.
- While cakes are cooling, beat butter for frosting in a large mixing bowl using an electric mixer on medium speed. Reduce speed to low and add confectioners' sugar a little at a time, alternating with splashes of milk and vanilla extract. Mix until frosting is smooth.
- Spread frosting over each of the cooled cake layers and stack; then frost the sides.
Nutrition Facts : Calories 679 calories, Carbohydrate 100.9 g, Cholesterol 134.2 mg, Fat 29.2 g, Fiber 1.6 g, Protein 6.6 g, SaturatedFat 17.7 g, Sodium 407.6 mg, Sugar 74.5 g
BLACKBERRY BUTTERCREAM
Juicy blackberry buttercream frosting has a stunning color and sophisticated flavor. This frosting works especially well on rich, decadent chocolate cake. -Jocelyn Delk Adams, GrandBaby-Cakes.com
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 5 cups.
Number Of Ingredients 5
Steps:
- Place blackberries in a blender; cover and process until pureed. Press through a fine-mesh strainer into a bowl; discard seeds., In a large bowl, beat butter until creamy. Beat in vanilla and salt. Gradually beat in confectioners' sugar until smooth. Add blackberry puree; beat until blended.
Nutrition Facts : Calories 165 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 5mg sodium, Carbohydrate 21g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
STRAWBERRY BUTTERCREAM FROSTING
This frosting has a wonderful, fresh strawberry flavor. I make this every year for my son's birthday.
Provided by Mom-to-three!!
Categories Buttercream Frosting
Time 10m
Yield 16
Number Of Ingredients 3
Steps:
- Beat butter at medium speed until fluffy. Add confectioners' sugar and strawberries and beat until smooth.
Nutrition Facts : Calories 325.4 calories, Carbohydrate 57.2 g, Cholesterol 30.5 mg, Fat 11.6 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 2.2 mg, Sugar 56 g
STRAWBERRY BUTTERCREAM FROSTING
I searched and searched for the perfect strawberry buttercream frosting for my daughter's birthday cake. When I couldn't find what I wanted, I decided to combine elements of different recipes to create a completely smooth, not-too-sweet, not-too-buttery frosting with a distinct strawberry flavor and beautiful pink color. The few extra steps it requires are totally worth it!
Provided by mamafox23
Categories Dessert
Time 1h10m
Yield 1 8-9" two-layer cake, 16 serving(s)
Number Of Ingredients 7
Steps:
- 1. Defrost strawberries in microwave or overnight in refrigerator. Place the strawberries and their juice in a colander suspended over a deep mixing bowl. With a rubber spatula, press the thawed berries to force juice into the bowl. Strain the juice if it contains pieces of strawberries.
- Pour the berry juice from the bowl into a saucepan and boil the juice until it reduces to 1/4 cup.
- Transfer the reduced berry juice to a heat-proof container.
- In a food processor fitted with a metal blade, puree the remaining strawberries. Use a fine strainer to remove all the seeds.
- Stir the pureed strawberries, reduced berry juice, and lemon juice together. Set aside.
- Place flour in a small saucepan. Add milk, a little at a time, stirring well to remove lumps. After all the milk has been incorporated into the flour, heat the mixture until it becomes very thick, again stirring constantly to prevent lumps. Remove from heat and place plastic wrap directly on the milk/flour mixture to prevent a film from forming on its surface. Cool to room temperature.
- While the mixture is cooling, cream the butter and sugar together until light and fluffy. If using unsalted butter, add 1/4 teaspoons salt.
- Add the completely cooled milk/flour mixture and vanilla and beat until no graininess remains from the sugar.
- Mix in 1/2 cup of strawberry puree until combined, reserving remaining puree for another use.
Nutrition Facts : Calories 181.6, Fat 12.1, SaturatedFat 7.6, Cholesterol 32, Sodium 108.8, Carbohydrate 18.4, Fiber 0.8, Sugar 14.9, Protein 1
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