Blueberry Frosting

Get ready to elevate your baked treats with my blueberry frosting recipe with the juicy goodness of fresh blueberry purée and the velvety smoothness of mascarpone frosting, it's the ideal choice for both cake filling and cupcake decoration.

this recipe

Why you'll love this recipe

This Blueberry frosting is a delight on all your desserts, and it's especially perfect to pair with a blueberry cake or in these scrumptious blueberry cupcakes.

Made with a blueberry puree from my recipe for homemade blueberry compote, combined with my all-time favorite recipe for mascarpone frosting, this is the perfect alternative to a buttercream frosting in your cakes.

This topping is incredibly smooth and creamy, boasting the amazing fruity and slightly tangy blueberry flavor, making it a must-have for all our desserts - from birthday cake to cupcakes and beyond.

If you love blueberries

Ingredients you need

Here are the ingredients and possible substitutions to make this delicious homemade blueberry frosting at home. Scroll down the page to see the quantities in the recipe card.

• 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, 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 purée made with blueberry compote which can be made with fresh blueberries and also with frozen blueberries. Do not use blueberry sauce as it's too runny and the texture won't be firm enough.

⚠️ You'll find quantities and instructions in the recipe card at the end of the page.

How to make Blueberry whipped cream

Blueberry purée

• Cook the blueberries with the sugar and lemon juice and lemon zest in a saucepan over low heat for around 10-15 minutes until thick.
• Blend with a food processor or hand blender to smooth out the blueberry mixture.
• Strain the blueberry compote through a fine sieve to obtain a thick, lump-free blueberry purée.
• Leave to cool completely in the fridge before use.

Tip: You can use fresh or frozen blueberries for this recipe. To replace them with jam or dried blueberries, see the faq section at the end of the page.

Whip the frosting

• Place all ingredients in a large bowl, cold mascarpone cheese, cold full-fat heavy cream, powdered sugar, vanilla extract, and blueberry purée mixture.
• Mix with an electric mixer on medium-low speed for approx. 2-3 minutes until smooth and firm.
• Use immediately in desserts and cakes, or store in the fridge.

Serving Suggestions

Here are some recipe ideas for using your blueberry frosting in your cakes and desserts:

• Fill the inside and decorate the outside of a chocolate layer cake or my chocolate sponge cake.
• In glass jars with fresh fruit and a crumble topping.
• Fill a vanilla sponge cake.
• Decorate blueberry cupcakes, lemon cupcakes or chocolate cupcakes.
• Topping a blueberry lemon cake or my ultimate moist lemon sour cream pound cake recipe.

Storage and Tips

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.

Replace the mascarpone cheese with Philadelphia-type cream cheese frosting to make a blueberry cream cheese frosting.

Blueberry buttercream frosting option: For a firmer, more stable frosting at room temperature, you can add the same amount of blueberry purée to my Swiss meringue buttercream recipe.

Replace the fresh berries with other red fruits such as strawberries, as in my strawberry whipped cream recipe or this raspberry frosting.

Tips for this recipe

Use cold ingredients: Place the bowl with the ingredients in the freezer for 10 minutes before starting to whip.

Strain blueberry purée: For an ultra-smooth, chunk-free frosting, especially if you want to decorate with a piping bag.

Be careful not to over-whip the frosting, as this will cause it to slice and become grainy and unrecoverable. Always beat with an electric mixer rather than a stand mixer, and at a slow speed keep an eye on the texture, which will thicken quickly.

Place the frosting in the fridge after using it to fill or decorate your cakes. In the fridge, its texture will harden and firm up.

FAQ - Frequently Asked Questions

You will also love

• Strawberry cupcakes
• Chocolate mascarpone frosting
• Whipped chocolate ganache

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