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–+ servings
Front view of cupcakes topped with Blueberry Cream Cheese Frosting on a small dish.
5 from 14 votes
Created by: Stefanie

Blueberry Cream Cheese Frosting


Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
6 Cups Frosting
This blueberry frosting recipe is silky, sweet, slightly tart and is a must have when making blueberry cupcakes or lemon blueberry cake.
6 Cups Frosting

Ingredients

  • 1 cup fresh blueberries
  • 2 tablespoons granulated sugar
  • 1 cup salted butter softened
  • 2 8-ounce packages of cream cheese, softened
  • 5 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Blueberry Reduction Instructions:

  • In a 2-quart saucepan, heat the blueberries and granulated sugar over medium heat.
  • Use a potato masher to break down the blueberries, cooking for 8-10 minutes until the blueberries have reduced to a thick jam-like paste.
  • Remove cooked fruit from heat and cool to room temperature. (Transfer mixture to a bowl and refrigerate for faster cooling.)

Frosting Instructions:

  • Beat together the softened cream cheese and butter until light and fluffy.
  • Add in vanilla extract and beat until combined.
  • Gradually beat in the powdered sugar until frosting is thick and fluffy.
  • Beat in the vanilla extract and then the cooled blueberry reduction.

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Notes

Storage:
Store in the refrigerator for up to 1 week or freeze for up to 1 month. After storing, bring the frosting to room temperature and then beat it with an electric mixer to use.
Notes:
This is a softer-set frosting. It will work well for frosting cupcakes or cakes. Basic piping with open tip 1A or star tip 1M is shown here.
Detailed piping is more suitable with a stiffer frosting. Keep frosted cakes and cupcakes chilled in the refrigerator to keep the frosting intact. If it gets too warm, it will melt.
We cook down the blueberries so that it packs a punch of color and flavor into the frosting without adding a bunch of water from the whole fruit.
You can use fresh or frozen blueberries in this recipe. If using frozen, add them directly to the saucepan from the freezer. They will soften enough to start mashing after just a couple of minutes over medium heat.

Nutrition

Calories: 693kcal | Carbohydrates: 107g | Protein: 1g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 247mg | Potassium: 32mg | Fiber: 1g | Sugar: 104g | Vitamin A: 963IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 0.1mg

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