How to make blueberry frosting

how to make blueberry frosting

Fresh Blueberry Frosting

Apr 26,  · Fresh Blueberry Frosting is a light and creamy frosting, whipped into fluffy blueberry loveliness. A dollop of this frosting is sweet heaven on a cupcake. On a spoon, on a cracker, or on an actual cake this blueberry buttercream frosting is irresistible. I’ve been making Fresh Strawberry Frosting for several years now and it’s easily. How to make Blueberry Cake. To make the frosting, cream the butter first. Add the cream cheese and whip, then add the icing sugar/powdered sugar and beat for 3 minutes until it’s fluffy. Add a pinch of salt, vanilla and lemon juice at the end, and beat again just to mix through. Spread on each layer of the cake, the top and the sides.

Soft, light and moist lemon cupcakes loaded with fresh blueberries and topped with an easy lemon how to design packaging in illustrator cheese frosting.

These Lemon Blueberry Cupcakes are the perfect dessert for spring or summer! This lemon blueberry cupcake recipe features a moist, springy cupcake topped with how to make blueberry frosting lemon frosting. When what channel is cbs on uverse miami comes to measuring your flour, just be sure to spoon what time do clocks get turned back level it instead of scooping it out of the container.

If you scoop the flour, it can become packed inside the cup and you can end up with muffins instead of cupcakes. In a separate bowl, cream together the butter and sugar.

Stir in the lemon juice, zest, and extract. Divide the batter between 14 cupcake liners and bake until done. Let cool completely before frosting.

You only need about 1 teaspoon of lemon extract to get the flavor of 2 tablespoons of lemon juice and it keeps your frosting thicker so it pipes better. I really love Nielsen-Massey pure lemon extract, which is what I used in this frosting. If you want to try these with a different frosting, you can use my regular cream cheese frosting recipe or homemade buttercream frosting. If you want a lemon buttercream frosting, try adding teaspoons of lemon extract.

You can double the cupcake recipe and bake in two 9-inch cake pans. I would increase the frosting by 1. This is such a perfect recipe for the summer!!! I love the combination of lemon and blueberries! So good! Yes, that would be fine. I would leave them frozen, no need to thaw them, and just gently stir them into the batter. You can make a buttermilk substitute! I made these last night and they were incredible and beautiful!!

Great recipe! Easy to make. I definitely reccomend it. Hi again, thanks for the tip! Another question: can I store the batter for a few days if I have too much of it? Could I add the baking soda at the end?

If that is what starts the process why not add it at the end by itself? For best results, I would just recommend baking all of the cupcakes and freezing any extras. These cupcakes were fabulous. Flavorful, light and moist. They were a hit at our family barbecue. I will be making them again very soon. If I wanted to use this recipe to make one large cake can you recommend what size tin, oven temp and cooking length? Hi, Sarah! Do you mean a layered cake? If so, you can double the how did you get here nobodys supposed to be here recipe and bake in two 9-inch cake pans.

Thank you for this incredible recipe! I need to make how to make blueberry frosting cupcakes. Can I double the ingredients and bake 12 at a time and the rest of the batter will be sitting on the counter top waiting or I should put it in fridge? I only have a 12 size cupcakes pan. That would be fine. If you let the batter sit too long, the second batch of cupcakes may not rise quite as much as the first batch.

You could always just make two separate batches of the cupcakes too. I am a huge lemon-flavored dessert fan so these are right up my alley! I made these last night for my husband and me since I thought it would be a great way to kick off spring and give our taste buds a little treat. These are so easy and delicious. My husband and I raved about them all night long and this morning.

They are going to be on our menu all summer. Thank you so much! They came out a bit dry. Is there something I could use, some oil maybe and in what amount? I regularly bake for family and work colleagues so always looking for new ideas. Very homemade look and cuts nicely into 12 wedges. Totally delicious and renamed as Lemon and Blueberry Muffin Cake.!!!

Can i put crushed pineapple instead of lemon and blueberry for pineapple flavoured cupcakes. Thank you for this fabulous recipe. I have been making a lot of blueberry cupcakes during the lockdown, but I made the last batch following your recipe, minus the frosting, and they are AMAZING, simply the best!

They were moist, soft, light and delicious! Sorry they were gone before I could take a picture!! I have 9 inch pan. So sorry the cake turned out dense for you. Did you make any adjustments to the recipe? I made some adjustments. Is it step 4? What about oven temperature…? Thank you sooooo much for your response!

I think a couple of adjustments you made are likely the reason it turned out dense. I hope that helps! Her coworkers said one of the best cupcakes they have ever had.

These were unreal. They came out quite dense, which I like. Not sure I have ever had cupcakes this dense. Do you think that they came out dense because that is the goal, or could it be because of leaving the butter and sugar combination sitting for a while roughly 15 mins. Unless that is a major faux-pas? The flavours were fantastic, I have never made anything so decadent. Hi, Kristen! If your butter and sugars are mixed together until light and fluffy it will create lighter, softer cupcakes.

Thank you so much for sharing the recipe. Thank you for this recipe, and looks amazing! Do you have a recipe for that option with these cupcakes? You could use my buttercream frosting recipe here and add 1 to 2 teaspoons of lemon extract. Thank You! Just to clarify, is the lemon extract in place of the 1 teaspoon vanilla extract, or in addition to include both?

I made them today, and followed your recipe exactly, using the lemon buttercream frosting. They were an absolute hit, and will make these again and again! Thank You for the recipe and tips! These were amazing. Great recipe. Perfect blend of lemon and blueberry. This sound sooo good!! I have all the ingredients other then the blueberries. Would it be good without the blueberries or can I switch it out with raspberries or blackberries? Or any other add ins? Thank you!!

It would be fine to replace them with raspberries or blackberries! You can also just omit them for plain lemon cupcakes. Would dried blueberries work here, or so you think that would be texturally wrong?


Jan 13,  · To make ahead: Store cooled cupcakes in an airtight container in the refrigerator or at room temperature for up to two days. Frosting can be prepared days in advance, cover tightly, and store in the refrigerator. Allow cupcakes and frosting to come to room temperature, mix the frosting if needed, and pipe onto the cupcakes. Aug 04,  · To make this zucchini cake dairy free simply use a vegan buttery stick in the frosting (or swap for your favorite dairy free frosting & add a little lemon zest + lemon juice — we love Simple Mills frosting!) How to store lemon blueberry zucchini cake. This gluten free lemon blueberry zucchini cake can actually be made days ahead of time! Frosting: Also, the frosting makes for thick layers of frosting in between the cake layers and on the top and sides. If you like a little less frosting-to-cake ratio, you could probably cut down the frosting ingredient amounts or just use less and save the rest of the frosting to spread on other goodies.

Fresh Blueberry Frosting is a light and creamy frosting, whipped into fluffy blueberry loveliness. A dollop of this frosting is sweet heaven on a cupcake. On a spoon, on a cracker, or on an actual cake this blueberry buttercream frosting is irresistible. As it turned out, I was right. I topped our favorite Gluten Free White Cake baked into cupcakes this time with the Fresh Blueberry Frosting and my little helper had a lot of fun swirling the topping onto each cupcake.

This frosting would be fantastic on this Moist Vanilla Cake as well. This is a taste test requirement every time we have frosting in the house. I save the leftover berry puree and add it to smoothies or stir it into oatmeal. You can also freeze the pureed berries in an ice cube tray and toss the cubes in a ziploc bag in the freezer until you are ready to use them. Kitchen Tip: I use this mixer , these cheap piping bags , and this tip to make this recipe.

This should only take a minute or two. Place the butter in a large mixing bowl and beat until smooth and creamy, add 1 cup of powdered sugar and beat again. Add 1 more cup of powdered sugar and beat to combine. Add the remaining powdered sugar and vanilla and beat until smooth and fluffy. Add more berry puree as desired, for a creamier or pourable icing or add additional powdered sugar, for a thicker and more pipe-able frosting for decorating.

Use the remaining berries to decorate the cake as desired. Store the decorated cake or cupcakes in the refrigerator until ready to serve. Filed under: Cakes , Desserts , Fruits , Recipes. Tagged with: Berries. You can now include images of your recipes in your comments!

You'll need to register or log in to upload images. I was surprised by how little flavor the blueberries added to the frosting, basically none. Frosting was still good but I was wondering if freeze dried blueberries would help add more of a punch? Were the fresh berries flavorful by themselves? It will definitely be affected by the amount of flavor in the fruit itself. The frosting should be pretty flavorful with the berries.

My puree set out for a bit and I ended up putting in the refrigerator while I was making cupcakes. The puree had more of a gelatin consistency once I was ready to use. I also added the vanilla before the puree and took about a half cup out so I could have a little vanilla frosting on the side. I added all the puree and it turned out amazing! Both the vanilla and blueberry frosting were perfect! Thank you for sharing! Another way to proceed is to gently reduce the 1. Delicious frosting.

Thanks for the inspiration! I am sure of that. This looks fabulously delicious. Would this work with frozen blueberries? I think it will work with frozen berries, Janet.

Looks great! I want to try your blueberry frosting. Have leftover. Or was it lost in the ridiculously long introduction? The recipe itself is great though. See More Comments. Friend's Email Address. Your Name. Your Email Address. Send Email. Get New Recipes sent to your inbox!

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Prep Time: 10 mins. Total Time: 10 mins. Servings: 16 servings about 2 cups. I haven't found any way around this, simply because it requires a minimum amount of berries in order for the blender to puree them. Tried this recipe? Mention barefeetkitchen or tag barefeetkitchen!

Pin this now to remember it later. Save to Favorites. Fresh Strawberry Frosting 4. Almond Cake 5. Black Forest Cake. Cranberry Christmas Cake 4. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible. Leave this field empty. You are welcome, Allison. Good way to make the recipe your own. Share this Article Like this article?

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