Naturally-Colored Wild Blueberry Buttercream Frosting

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1 cup frozen Wild Blueberries
1 teaspoon fresh lemon juice
½ cup butter (1 stick) softened
3 tablespoons organic shortening (such as Spectrum)
4 cups sifted powdered sugar
1 pinch salt

  1. Measure out frozen Wild Blueberries and allow them to thaw for 15 minutes.
  2. Add frozen Wild Blueberries and lemon juice to a blender and pulse a few times to slightly mash the berries.
  3. Transfer mixture to a small saucepan and cook on medium-low heat for about 10 minutes, stirring frequently, or until mixture thickens.
  4. Set aside to cool.
  5. Place butter and shortening in the bowl of a standing mixer and beat on low to combine.
  6. Add sifted powdered sugar (sift then measure) and salt and mix.
  7. While the mixer is running, add Wild Blueberry mash one tablespoon at a time until you achieve the right consistency for frosting (you’ll probably use about 3 tablespoons).
  8. Beat until all the sugar is well blended.
  9. Keep leftover frosting in an airtight container in the refrigerator for up to three days.

Generously frosts 12 cupcakes (or more conservatively frosts 24).