Go Back

Blueberry Cream Cheese Frosting - Smooth, Tangy, and Naturally Fruity

Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup (150 g) fresh or frozen blueberries (no need to thaw if frozen)
  • 1 tablespoon lemon juice (plus zest if you like a brighter note)
  • 8 ounces (225 g) cream cheese, cold, cut into cubes
  • 1/2 cup (113 g) unsalted butter, slightly cool/room temp (still a bit firm)
  • 3 to 3 1/2 cups (360–420 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt

Method
 

  1. Make the blueberry reduction: Add blueberries and lemon juice to a small saucepan. Cook over medium heat, stirring and mashing, until the berries burst and the mixture thickens to a syrupy jam, about 6–8 minutes. You should end up with roughly 1/4 cup.
  2. Blend and cool: Purée the cooked berries with an immersion blender or mash very finely. Press through a fine mesh sieve for an ultra-smooth finish. Cool completely; a warm puree will loosen the frosting.
  3. Beat the fats: In a mixing bowl, beat the butter for 1 minute until creamy. Add the cream cheese and beat on medium-high until smooth and fluffy, 1–2 minutes. Do not overbeat or it can get runny.
  4. Add flavorings: Beat in vanilla and salt until combined.
  5. Sweeten gradually: Add powdered sugar 1 cup at a time, mixing on low until incorporated, then on medium until smooth. Start with 3 cups; you can add more later for extra stiffness.
  6. Color and finish: Beat in the cooled blueberry puree a spoonful at a time until you reach a rich purple color and bright blueberry flavor. If the frosting softens, add the remaining powdered sugar 1–2 tablespoons at a time until it’s thick and pipeable.
  7. Chill briefly if needed: If your kitchen is warm, chill the bowl for 10–15 minutes, then re-whip for 10–15 seconds to restore a fluffy texture.