Description

Creamy, light blueberry frosting recipe perfect for filling and decorating cakes and cupcakes (enough for 12 cupcakes or to fill a 2-tier 6-inch/15 cm cake).

Ingredients

Blueberry compote

100 g Blueberries fresh or frozen
20 g Sugar
1 tsp Lemon juice
Zest of ½ lemon

Blueberry frosting

250 g (1 cup) Mascarpone cheese – cold
220 ml (1 cup) Heavy cream – full-fat and cold
65 ml (1/4 cup) Blueberry compote
3 tbsp Powdered sugar
1 tsp Vanilla extract

Instructions

Blueberry compote

Place the blueberries, sugar, lemon juice, and lemon zest in a small saucepan.
Cook over low heat for about 10–12 minutes, stirring, until thick and syrupy.
Blend with a food processor or hand blender until smooth.
Strain through a fine sieve to remove skins and seeds.
Let the blueberry purée cool completely in the fridge.

Blueberry frosting

Place mascarpone, heavy cream, blueberry purée, powdered sugar, and vanilla in a large bowl.
Mix with an electric mixer or stand mixer (whisk attachment) on medium speed for 2–3 minutes until thick and smooth.
Use immediately on cakes or cupcakes, or cover and refrigerate.