Ingredients
Method
- Combine 1 ½ cups of blueberries, 1 tablespoon of sugar, and 1 tablespoon of lemon juice in a medium saucepan over medium-low heat. Cook for about 5 minutes until the blueberries break down.
- Use a fine mesh strainer to separate the liquid from the solids and collect the blueberry juice in a bowl.
- Return the blueberry juice to the saucepan and simmer over medium-low heat for 5-10 minutes until it reduces by half. Let it cool to room temperature.
- In a stand mixer, combine 1 cup of room temperature unsalted butter and 4 cups of sifted powdered sugar. Mix until smooth and creamy.
- Gradually add the cooled blueberry reduction while mixing until fully incorporated and achieving a velvety texture.
Nutrition
Notes
- Allow the blueberry reduction to cool before adding it to the frosting.
- Stir frequently while simmering to prevent sticking or burning.
- Re-whip leftover frosting before use for freshness.
- Store frosting in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
- Sift powdered sugar before adding to prevent lumps.