Blueberry Buttercream Frosting

5 from 1 vote

This Blueberry Buttercream Frosting recipe is simple to make and is the most delicious, fluffy icing for any cake or cupcake!

Prep Time15

Total Time15

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: Cups

Calories: 1034kcal

Cost: $5

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
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

Do not skip sifting the blueberries! There are a lot of seeds in there that will make the frosting gritty if you don't sift them out.

Stop and scrape the bowl down after each step to ensure everything is mixed completely and evenly.

To store: Scoop into an airtight container and store in the refrigerator for up to 1 week. Or freeze for up to a month.