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Blueberry Frosting

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5 from 1 review

  • Author: Fadela
  • Total Time: 10 minutes
  • Yield: 12 servings


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).


  • 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


Blueberry purée

  1. Follow my recipe for blueberry compote, dividing the quantity by 2. 
  2. Blend the blueberry compote in a food processor or with a hand blender until smooth and lump-free.
  3. Strain the blueberry puree through a fine sieve to remove any remaining pieces.
  4. Leave to cool completely in the fridge before use.

Whip the frosting

  1. Place all ingredients in a large bowl: cold mascarpone cheese, cold full-fat heavy cream, blueberry purée, powdered sugar, and vanilla extract.
  2. 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.
  3. Use the blueberry frosting immediately on your cupcakes or cakes, or cover with plastic wrap and place it in the fridge.


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


  • 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