Get ready to enjoy delicious Blueberry Frosting! This recipe combines the sweetness of fresh blueberry puree with the smoothness of mascarpone frosting, perfect for filling cakes and decorating cupcakes.
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This Blueberry frosting is a delight on all your desserts, and it's especially perfect to pair with a lemon blueberry cake filled with lemon curd or in these delicious blueberry cupcakes.
Made with a blueberry puree made from frozen or fresh berries, combined with my all-time favorite recipe for mascarpone frosting, this is the perfect alternative to a buttercream frosting in your cakes.
This fluffy frosting is incredibly smooth and creamy, boasting the amazing fruity and slightly tangy sweet blueberries that give it its purple color, making it a must-have for special occasion desserts - from birthday cake to cupcakes and beyond.
Why you'll love this recipe
Craving for more Blueberry recipes? Give these a try, Blueberry cinnamon rolls, Frozen Blueberry pie and strawberry blueberry banana smoothie or blueberry chocolate chip muffins.
Ingredients you need
You need these ingredients to make this blueberry whipped cream frosting:
- Mascarpone cheese: Use cold mascarpone cheese, not the low-fat version.
- Heavy Cream: Full-fat cream, with 30% fat content, or 35% heavy whipping cream.
- Powdered sugar: Icing sugar only (confectioner's sugar), to avoid the smell of sugar and ensure a smooth frosting. You can blend granulated sugar in a food processor or your thermomix to make homemade powdered sugar.
- Vanilla: Pure vanilla extract or vanilla bean seeds are essential for flavoring the frosting.
- Blueberries: A homemade blueberry compote that can be made with fresh wild blueberries and also with frozen blueberries. Do not use blueberry sauce as it's too runny and the texture won't be firm enough.
How to Make Blueberry Frosting
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Make the blueberry puree
Step 1: Cook the blueberries with the sugar, fresh lemon juice and lemon zest in a saucepan over low heat for around 10-15 minutes until thick.
Sep 2: Blend with a food processor or hand blender to smooth out the blueberry mixture.
Step 3: Strain the blueberry compote through a fine sieve to obtain a thick, lump-free blueberry purée and leave to cool completely in the fridge before use.
Whip the frosting
Step 1: Place all ingredients in a large bowl or the bowl of a stand mixer with the whisk attachment, cold mascarpone cheese, cold full-fat heavy cream, powdered sugar, vanilla extract, and blueberry purée mixture.
Step 2: Mix with an electric mixer on medium-low speed for approx. 2-3 minutes until smooth and firm.
Enjoy! Use immediately in desserts and cakes, or store in the fridge.
Serving Suggestions
- Blueberry Cupcakes: Frost freshly baked blueberry cupcakes generously with the blueberry whipped cream mascarpone frosting.
- Layer Cake: Use the frosting to sandwich layers of vanilla, lemon cake, chocolate layer cake or my chocolate sponge cake.
- Berry Parfait: Layer the frosting with fresh berries and granola in glasses or jars for a delightful berry parfait dessert.
- Pancakes or Waffles: Spread the frosting over warm pancakes or waffles for a decadent breakfast treat.
- Fruit Tart: Use the blueberry whipped cream mascarpone frosting as a filling for a fruit tart. Arrange assorted fresh berries on top for a colorful presentation.
- Dessert Dip: Serve the frosting as a dip alongside fresh fruit skewers or graham crackers for a light and flavorful dessert option.
- Trifle: Layer the frosting with pieces of pound cake or ladyfingers and fresh blueberries in a trifle dish. Repeat the layers and finish with a dusting of powdered sugar.
Tips for this recipe
Confident Tip
Strain blueberry puree: For an ultra-smooth, chunk-free frosting, especially if you want to decorate with a piping bag.
Storage Instructions
Store in the fridge: This blueberry whipped cream frosting can only be stored in the fridge under plastic wrap or in an airtight container for 2-3 days.
In the freezer: The frosting can only be kept in the freezer when it has already been used as a layer cake filling. After a spell in the freezer, you won't be able to whip it again.
Variations & Substitutions
Recipe Questions
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries for this frosting. Thaw them before using and drain any excess liquid to avoid making the frosting too runny.
Can I use freeze-dried blueberries instead of blueberry puree?
Yes, you can use dried blueberry powder to flavor this blueberry frosting.
Can I add a blue color to this frosting?
For richly colored frosting, you can add more blueberry mixture or a blue food coloring gel.
How to replace blueberry puree with blueberry jam?
Yes, it's possible, but be careful with the amount of sugar, because blueberry jam is a mixture of half fruit and half sugar, so you'll need to adjust the amount of added sugar.
More Frosting Recipes
I hope you love this fresh blueberry frosting. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Blueberry Frosting
- Total Time: 10 minutes
- Yield: 12 servings
Description
Creamy, light blueberry frosting recipe perfect for filling and decorating your cakes and cupcakes (to decorate 12 cupcakes or fill the inside of a 2 tier 6 inches / 15 cm cake).
Ingredients
- 250 g (1 cup) Mascarpone cheese - cold
- 220 ml (1 cup) Heavy cream - full-fat and cold
- 65 ml (¼ cup) Blueberry compote
- 3 tbsp. Powdered sugar
- 1 tsp Vanilla extract
Instructions
Blueberry purée
- Follow my recipe for blueberry compote, dividing the quantity by 2.
- Blend the blueberry compote in a food processor or with a hand blender until smooth and lump-free.
- Strain the blueberry puree through a fine sieve to remove any remaining pieces.
- Leave to cool completely in the fridge before use.
Whip the frosting
- Place all ingredients in a large bowl: cold mascarpone cheese, cold full-fat heavy cream, blueberry purée, powdered sugar, and vanilla extract.
- Mix with an electric mixer or stand mixer fitted with the whisk attachment at medium speed for around 2-3 minutes until thick and smooth.
- Use the blueberry frosting immediately on your cupcakes or cakes, or cover with plastic wrap and place it in the fridge.
Notes
Storage: Up to 3-4 days in the fridge, wrapped in plastic wrap or in an airtight container.
- Prep Time: 10 minutes
- Category: Frosting, filling
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 134
- Sugar: 2.5 g
- Sodium: 14.5 mg
- Fat: 13 g
- Carbohydrates: 3 g
- Protein: 1.8 g
- Cholesterol: 37.3 mg
Yum, this frosting looks really delicious, thank you for this recipe.
Just finished piping this divine frosting on to a four layer (8" round tin) blueberry, banana and pecan cake. Followed the recipe but doubled it and also added a tablespoon of crushed up, freeze dried blueberries to add a speckled effect. The blueberry compote was easy to make and added subtle flavour and plenty of colour without being garish. The sugar content was spot on in that the decadent creaminess shines through with the fruit flavours but without the acidity bought about by excess sugar. I would go as far to say this is a luxurious topping that would be at home in a patisserie or restaurant... or just slather it on a muffin or cupcake at home and get stuck in! Thanks x Nic x