Blackberry Buttercream Frosting

May 18, 2020

Vanilla Buttercream is amazing but it’s nice to try different flavors with our favorite cake recipes. Technically, blackberries are in season from the end of summer to the beginning of autumn but I found an organic pint during my last trip to the grocery store. This buttercream has a nice, fresh taste….perfect for Spring.

Combine blackberries and the lemon juice in a small pan and simmer for about 7 minutes so the blackberries are soft.

Mash the soft blackberries in the pot with a fork, then strain the liquid into a bowl. Use the fork, or the back of a spoon, to push the liquid through the strainer. You will have about 1/4 cup of liquid.

After adding the powdered sugar 1 cup at a time, disperse the salt evenly around the bowl and mix for 2 minutes on medium-high speed. Don’t forget the salt. It balances out the sugar and the acid from the lemon and blackberries.


  • American Buttercream is good for 4-5 days in the refrigerator.
  • To freeze, put into an airtight container, or a resealable plastic bag, and freeze for up to 3 months.
  • To unfreeze, place in your refrigerator overnight.
  • Before spreading onto a cake, allow the buttercream to come to room temperature, stir, and it’s ready to use.

Blackberry Buttercream Frosting

By Morgan's Kitchen Serves: 12 cupcakes or 9-inch round layer cake
Prep Time: 30 minutes Cooking Time: 7 minutes Total Time: 37 minutes

A fresh, berry flavor with a touch of salt. Perfect for any cake recipe!!


  • 1 cup blackberries
  • 2 tablespoons lemon juice
  • 2 sticks (8 ounces) unsalted butter, softened
  • 1/2 teaspoon salt
  • 4 cups powdered sugar, sifted



Add blackberries and lemon juice to a small pan and bring to a simmer over medium heat.


Stir periodically until blackberries soften, about 7 minutes.


Remove from heat, mash up blackberries with a fork while in the pan.


Strain blackberries into a small bowl until juice is separated from the puree; leaving about a 1/4 cup of juice.


Allow juice to cool before using.


Using a stand mixer or hand mixer, cream butter on medium speed until smooth (about 2 minutes), scraping down the sides when needed.


Add blackberry juice mixture and continue to combine.


Add powdered sugar, 1 cup at a time, on low speed.


Once the sugar is added, sprinkle the salt around evenly in the bowl.


Beat on medium-high speed for 2 minutes.


Make sure to scrape down the sides of the bowl so all of the ingredients are completely combined before using.

You Might Also Like

1 Comment

  • Reply
    Jane Caruthers
    May 18, 2020 at 3:22 pm

    What a grand idea – using blackberries in the butter creme frosting! Looks yummy!

  • Leave a Reply