Blackberry Buttercream Frosting



  1. Puree drained Oregon(r) blackberries in a small food processor or blender.
  2. Strain out the seeds using a rubber spatula to push the pulp through a fine mesh strainer, leaving the seeds behind.
  3. Set the pureed blackberries aside and discard the seeds.
  4. In a large mixing bowl cream the butter for 1 minute on medium speed.
  5. Reduce the speed, and carefully add in the confectioners’ sugar adding ¼ cup at a time, mixing until incorporated.
  6. After all confectioners’ sugar has been added, then add vanilla and the blackberry puree. Increase speed to medium, and beat until smooth and fully combined.
  7. Frost your cupcakes and top with reserved blackberry
  8. Use additional confectioners' sugar for a thicker consistency.
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