This Blueberry Buttercream Frosting recipe is simple to make and is the most delicious, smooth icing for any cake or cupcake! Its smooth, creamy and light and has big blueberry flavor! And best of all, this recipe only requires 4 ingredients and 15 minutes to make.
I love blueberry desserts! I like to use frozen blueberries to make Blueberry Compote, fresh blueberries to make a Vegan Blueberry Cobbler. And I even use blueberry jam to make a delicious Blueberry Jam Layer Cake!
But today, were using freeze-dried blueberries to create the most delicious Blueberry Frosting recipe. This frosting is smooth, creamy and packed with blueberry flavor- perfect for any cake or cupcake!
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Why You'll Love This Recipe
- This frosting uses freeze-dried blueberries, so the frosting stays thick and stable enough to frost cakes.
- This recipe only requires 4 simple ingredients!
- The buttercream is smooth, creamy and fluffy.
- And it pairs well with so many cake and cupcake flavors like my Vegan Blueberry Chocolate Cake.
- Best of all, its an American buttercream frosting so it only requires 15 minutes to make!
Ingredients
Non-Dairy Butter: I like Soy-Free Earth Balance or Country Crock Plant Butter Sticks best. If you are not dairy-free, you can also use unsalted butter. Be sure your butter is at room temperature for the smoothest frosting!
Freeze-Dried Blueberries: Freeze-dried blueberries add all the blueberry flavor without adding too much liquid. I usually get my freeze-dried fruit at Trader Joes, but you can also get freeze-dried blueberries on Amazon!
Powdered Sugar: Powdered sugar adds structure and sweetness. Be sure to sift it!
Lemon Juice: Lemon juice brings the blueberry flavor out!
Special Equipment
You need a blender or a food processor to grind the freeze-dried blueberries for this recipe.
You will also need a stand mixer or a hand mixer to mix the blueberry buttercream frosting until it is light and fluffy.
Step-by-Step Instructions
Step 1. Grind freeze dried blueberries in a blender or food processor. Then, sift them to remove the seeds.
Step 2. Cream the butter in a large mixing bowl with a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment.
Step 3. Add the freeze dried blueberry powder.
Step 4. And mix until well combined.
Step 5. Add the powdered sugar and mix on low speed until well combined.
Step 6. Then, add lemon juice and non dairy milk and mix on medium speed until creamy and fluffy!
Uses
This Blueberry Buttercream Frosting is the perfect icing for cake decorating, cupcake frosting and more! It is enough frosting for a dozen cupcakes, or to frost a 2-layer 8-inch cake. Here are some recipes you can use it on:
- Use it to fill Funfetti Sandwich Cookies.
- Use it to frost a single layer cake like my Vegan Lemon Cake.
- Pipe it onto Vanilla Cardamom Cupcakes Or Lavender Cupcakes.
- Or use it to build a layer for a birthday cake! It would be delicious on my Vegan Vanilla Cake.
Recipe FAQs
Scoop it into an airtight container and store it in the refrigerator for up to 1 week. Or freeze for up to 2 months.
Yes! Store it in the freezer for up to a month. The day before you want to use it, place it in the refrigerator to thaw. Then, an hour before you want to use the frosting, allow it to sit at room temperature.
To use, whip it back up with your stand mixer or hand mixer.
Remove the frosting from the freezer and allow to sit at room temperature for 2 hours.
Then, scoop the blueberry frosting into a large bowl or the bowl of your stand mixer and mix it on medium speed until it is light and fluffy again.
Use as desired.
Expert Recipe Tips
Be sure to sift the ground freeze dried blueberries! There will be a lot of seeds that will make your frosting gritty if you don't sift them out.
And for the smoothest frosting, be sure to sift the powdered sugar!
Also, stop mixing and scrape the bowl down regularly to ensure that everything is mixed evenly.
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📖 Recipe
Blueberry Buttercream Frosting
Equipment
- 1 Blender or Food Processeor
- 1 Hand Mixer or Stand Mixer with paddle attachment
- 1 Sifter
- Measuring Cups and Spoons
Ingredients
- 1 Cup Freeze-Dried Blueberries this is one 1.2 ounce packet
- 1 Cup Non-Dairy Butter, room temperature
- 3 ½ Cups Powdered Sugar, sifted
- 1 tablespoon Lemon Juice
- 1 tablespoon Non-Dairy Milk
Instructions
- Place the freeze dried blueberries into a food processor or a blender. Process them until they are a fine powder. Then, sift the seeds out through a fine mesh sifter so just a fine powder remains. See note!1 Cup Freeze-Dried Blueberries
- In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, cream the non-dairy butter until completely smooth. Scrape the bowl down with a spatula a couple of ties during this process.1 Cup Non-Dairy Butter, room temperature
- Add the blueberry powder and mix on low until well combined. Then scrape the bowl down with a spatula.
- Add the powdered sugar and mix on low until combined. Then add the lemon juice and non-dairy milk and mix on medium until the buttercream is light and fluffy.3 ½ Cups Powdered Sugar, sifted, 1 tablespoon Lemon Juice, 1 tablespoon Non-Dairy Milk
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