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Blackberry Buttercream

Course: Dessert
Cuisine: American
Keyword: blackberry buttercream
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 16
Calories: 175kcal
This delicious frosting is a perfect way to use fresh summer berries!
Print Recipe


  • 3/4 cup butter 1 1/2 sticks (still cool)
  • 8 oz cream cheese 1 block, directly from fridge
  • 4 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons blackberry puree from about 1/2 cup fresh blackberries


  • In the bowl of a large electric mixer, beat the butter until smooth.
  • Add the cream cheese, and beat further until the butter and cream cheese are fully incorporated and smooth.
  • With the mixer on low, add the powdered sugar, one cup at a time.
  • Add vanilla.
  • Again, with the mixer on low, add the blackberry puree, one tablespoon at a time.
  • Continue beating, increasing speed to medium for about 30 seconds.
  • Depending on the temperature in your kitchen, and the moisture in your berries, the frosting may be on the soft side. I put the whole bowl of finished frosting in the refrigerator for about 1 hour to help the frosting firm up. If needed, you could add an additional cup of powdered sugar.
  • Frost cupcakes as desired, or layer cupcakes and frosting in a jar.


To make the blackberry puree, use about 1/2 cup fresh blackberries and blend them in a food processor or blender. I left the seeds in, but you could use a strainer to remove the seeds if you prefer.
This frosting is equally delicious using fresh raspberries in place of the blackberries.
I have only made this recipe with fresh berries. If using frozen berries, you will likely need to use an additional cup of powdered sugar, as the frozen berries will release more moisture.


Calories: 175kcal | Carbohydrates: 32g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 58mg | Potassium: 42mg | Fiber: 1g | Sugar: 31g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg