Creamy, silky and incredibly light, our Blueberry Silk Buttercream melts on the tongue and is not too sweet. The blueberry flavor is created with a simple blueberry juice reduction—thus, making it an excellent year ‘round recipe. The color is sublime, spot-on and all-natural. This special buttercream is made using a unique method and is the perfect American-style purple or violet berry buttercream frosting for special occasion or everyday cakes and cupcakes. It will become your favorite purple berry buttercream that tastes like it came from an upscale bakery!
A New Classic American-Style Buttercream:
Blueberry Silk Buttercream Frosting
My friends, The Buttercream Series continues here at Wicked Good Kitchen and today I am excited to share with you a favorite recipe for yet another “silk buttercream” frosting. This time, the focus is returning to berries with our sublime Blueberry Silk Buttercream.
One of my dear readers expressed an interest in a special blueberry buttercream frosting for her daughter who adores blueberries and her favorite color is purple. I ended up developing four (4) different blueberry buttercream recipes! Each will be published here on the blog and I just know you will be thrilled with having them in your baking repertoire.
If you have been following this Silk Buttercream Frosting Series, a sub-category of my Buttercream Series, you will know that it all began when I shared my recipe for Best Ever American Buttercream. In fact, that recipe was inspired by a recipe given to me, my sister and mother from a family friend, Linda, who owned a bakery. She made the best cakes and buttercream frostings and I look forward to sharing her recipe soon here on the blog. Anyway, soon after I posted my recipe for Best Ever American Buttercream, other Silk Buttercream Frostings soon followed and several more are planned.
Now, I know what you are thinking if you have never worked with Spectrum® Organic All Vegetable Shortening. Why, right?
Well, first of all, Spectrum® Organic All Vegetable Shortening is made with 100% palm oil. Also, it is organic, expeller pressed, non-hydrogenated (0 g trans fats) and sustainably produced. In fact, this all-vegetable shortening is Certified Sustainable. In addition, this wonderful shortening is both corn and soy free with no artificial flavorings, colorings or additives. I simply love this high-performing shortening as it produces the flakiest of pie crusts and the creamiest of buttercream frostings. You will not be disappointed.
Below are links to Wicked Good Kitchen’s recipes in the Silk Buttercream Frostings Series calling for Spectrum® Organic All Vegetable Shortening. Don’t miss a single one!
By the way, the links in this post and recipe are not affiliate links. I am just sharing one of my favorite brands for this recipe with you all.
When it comes to special occasions, a spectacular cake is in order and it deserves a magnificent frosting such as our Blueberry Silk Buttercream. It’s the ideal buttercream to frost cakes and cupcakes for birthdays, anniversaries, baby and bridal showers as well as for spring and summer entertaining. It would even be ideal for St. Valentine’s Day for a break from all the red and pink.
As mentioned earlier, this recipe for buttercream is based on our recipe for Best Ever American Buttercream, which uses an emulsion to create an exceptional American Buttercream without the usual gritty texture and is sweetened just right. The best part is that this buttercream is very impressive yet comes together in just about 30 minutes!
What makes our Blueberry Silk Buttercream wicked good?
Not only does this buttercream whip together in record time, it is an impressive one. It does not have a gritty texture like so many other American-Style Buttercream frostings. This is due to creating a sugar slurry with boiling blueberry juice to dissolve the sugar and an emulsion with the addition of the fats. Furthermore, it is not cloyingly sweet since only half the amount of sugar is used when compared with standard American Buttercream recipes.
The flavor profile is fabulous due to the blueberry juice reduction and is silky smooth with a pleasing mouth feel that comes as close to European buttercreams as an American Buttercream can. Now that is certainly wicked good!
Whip up a batch of our Blueberry Silk Buttercream or any of our others in the Silk Buttercream Frostings Series and find out for yourself how these American buttercream frostings truly compare to European buttercreams. You will be impressed, your mind will be blown and others will rave. I promise.
Below are Pinterest-friendly sized images to pin at Pinterest!
Creamy, silky and incredibly light, our Blueberry Silk Buttercream melts on the tongue and is not too sweet. The blueberry flavor is created with a simple blueberry juice reduction—thus, making it an excellent year ‘round recipe. The color is sublime, spot-on and all-natural. It will become your favorite purple berry buttercream!
- 4 cups (480 g) confectioners’ sugar, spooned in cup, leveled off & sifted
- 2 cups (480 ml) blueberry juice
- 1 teaspoon (5 ml) pure vanilla extract, optional
- ¼ teaspoon (1.25 ml) pure almond extract
- ½ cup (1 stick or 113 grams) salted butter, at room temperature
- ½ cup (1 stick or 113 grams) unsalted butter, at room temperature
- 1 cup (192 g) all vegetable palm shortening, at room temperature
- Natural dry purple or violet food coloring, optional
Using an electric stand mixer fitted with paddle attachment, place confectioners’ sugar into work bowl.
In a medium saucepan, bring blueberry juice to a full boil over high heat. Reduce heat to medium-high and simmer, uncovered and swirling the pan frequently, until the juice reduces to ½ cup (120 ml), about 20 to 25 minutes. Remove from heat. With a heatproof spatula, transfer hot juice to heatproof glass liquid 1-cup (240 ml) measuring cup. If juice is reduced too far, add more juice to make ½ cup (120 ml) and reheat if necessary until very hot.
Immediately and very carefully pour boiling blueberry juice reduction over confectioners’ sugar in a steady stream with mixer on low speed (stir). Increase mixer speed to medium and beat, scraping down sides of bowl with rubber spatula, until sugar dissolves, mixture is smooth and cooled to room temperature, about 4 minutes. Add extracts, if using, and mix until well blended.
Add butter and shortening and beat on low (stir), scraping down sides of bowl as necessary, until creamy and almost fully incorporated, about 2 minutes. Gradually increase mixer speed to medium and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula, about 10 minutes. (Beating buttercream on low and medium speeds will prevent it from incorporating too much air causing air bubbles.) If desired, tint buttercream with purple or violet food coloring for a deeper color.
Yield: Makes about 4½ cups (1080 ml); enough to fill and frost a 9-inch (23 cm) two layer cake, or 8-inch (20 cm) three layer cake, or 18 to 24 cupcakes—depending on amount used to simply ice cupcakes with a knife or icing spatula (in the traditional manner) or pipe elaborate swirls, or decorate with other piping details.
If using pure vanilla extract, keep in mind that the buttercream will have an ever-slight dusty purple or violet hue. If natural vanilla flavoring is desired, the slight dusty color can be remedied by adding a little natural gel based purple or violet food coloring.
If not using immediately, keep bowl covered tightly to keep buttercream from drying before frosting cake or cupcakes.
Buttercream can be refrigerated for up to one (1) week in an airtight container. Storing longer than this is not recommended due to the dairy content. Before using, bring to room temperature before beating smooth again.
If using the buttercream to pipe details, be sure to use chilled hands when handling pastry bag as warm hands can easily melt the buttercream.
For a thicker buttercream, reduce (cook down) blueberry juice to ⅓ cup or 80 ml (versus ½ cup or 12o ml). This will create a less billowy and light buttercream allowing for nice piping details.
This buttercream will last for up to three (3) days at room temperature when on a frosted cake, or cupcakes, covered.
Wicked Good Kitchen highly recommends selecting organic ingredients whenever possible.
For this recipe, we recommend organic confectioners’ sugar and grass-fed butter. We also highly recommend Organic PURE Blueberry Juice by Lakewood®, Nielsen-Massey® Organic Pure Vanilla Extract and Nielsen-Massey® Pure Almond Extract as well as Spectrum® Organic All Vegetable Shortening made from 100% organic palm oil and TruColor™ Natural Gel Paste Powder Food Coloring (natural dry purple or violet food coloring) for deeper color, if desired.
Recipe Adapted From: Wicked Good Kitchen’s Pink Champagne Buttercream recipe.
Original Recipe Source: WickedGoodKitchen.com
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