Creamy Blueberry Frosting
This super creamy blueberry frosting is easy to make! It uses only 5 ingredients and can be used with cakes, cupcakes, and more!
If you are looking for a blueberry cream cheese frosting to go on your dessert, this is the recipe! It is really easy to make, it uses freeze dried blueberries to give it the blueberry flavor and the natural color.
I have tips and tricks and process photos to easily help you make this recipe! If you love blueberry recipes, you have to try my blueberry jam. Also try my chocolate cream cheese frosting.
Tips for making cream cheese frosting
Here are my tips, so yours turns out like this recipe!
- Tip 1: Make sure your butter and cream cheese is at the same room temperature. If you notice the cream cheese is slightly colder, it can cause the frosting to split.
- Tip 2: Beat the butter first for 2 minutes and then the cream cheese for 1 minute. You want to make sure the frosting is nice and fluffy. Don’t add them both in at the same time. It will be a denser frosting.
- Tip 3: Make sure to sift the powdered sugar to avoid having a gritty frosting.
- Tip 4: Make sure to ground up the freeze dried blueberries to a fine crumb. You can find these at Amazon, Target, Whole Foods, and more!
FAQ’s
Unfortunately no, you can’t save it. Once a frosting is split, you have to start over.
The two main reasons your frosting will split is one, your cream cheese isn’t room temperature. When the butter and cream cheese are different temperatures, the cream cheese won’t blend correctly. Every time this happens to me, it splits. I will put the cream cheese on a plate and heat in the microwave for 10 seconds to help!
The second is the cream cheese get over mixed. This is why the butter is whipped for 2 minutes before cream cheese is added. It releases water the more it is mixed, causing a split frosting. You will know it is split even before adding the powdered sugar. It will look wet and grainy.
Yes you can! This recipe is for 12 cupcakes or a 9X9 inch cake. Double the recipe to frost a 9X13 cake or a layered cake.
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Storing and Freezing
Store the blueberry frosting in an airtight container in the fridge. Before using, pull it out of the fridge to get to room temperature. Then, use your mixer the beat it until fluffy again.
You can freeze this frosting. Follow the instructions above before using. It is good for 3 months in the freezer.
For more blueberry recipes, check out my
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Creamy Blueberry Frosting
Ingredients
- 3/4 cup Unsalted butter, room temperature
- 6 oz Cream cheese, room temperature
- 3 cups Powdered sugar, sifted
- 1 oz Freeze dried blueberries, grounded to a fine crumb
- 1 tsp Pure vanilla extract
Instructions
- In a large bowl, sift the powdered sugar. Using a food processor, blend the freeze dried blueberries to a fine crumb. Set aside.3 cups Powdered sugar, 1 oz Freeze dried blueberries
- Using a mixer, beat the butter for 2 minutes on high speed. Add the cream cheese and beat on high for 1 minute. Make sure the butter and cream cheese are room temperature before using.3/4 cup Unsalted butter, 6 oz Cream cheese
- Add in half of the powdered sugar and mix on low speed until almost combined. Add in the rest of the powdered sugar and mix.
- Add in the freeze dried blueberries and vanilla. Mix on high speed until creamy.1 tsp Pure vanilla extract