Blueberry Cream Cheese Frosting
A creamy, tangy frosting made with fresh blueberries, cream cheese, and butter, perfect for cupcakes, cakes, cookies, and more.
Ingredients
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 1 1/2 cups powdered sugar more if needed for consistency
- 1/2 teaspoon vanilla extract
- 1/4 cup fresh blueberries or 1 tablespoon blueberry jam for convenience
- A pinch of salt optional
Instructions
- Start by mashing your fresh blueberries into a puree using a fork or food processor. If you prefer a smoother frosting, strain the mashed blueberries to remove the skins and seeds.
- In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, mixing it in 1/2 cup at a time until the frosting reaches your desired sweetness and consistency.
- Stir in the mashed blueberries or blueberry jam, mixing until fully combined.
- Taste and adjust the sweetness by adding more powdered sugar if desired. Optionally, add a pinch of salt for a tangier flavor.
- If the frosting is too thick, add a teaspoon of milk at a time until it reaches the desired spreadable consistency.
- Spread the frosting generously on cakes, cupcakes, cookies, or pancakes, and garnish with fresh blueberries for a colorful touch.
Notes
- Use room temperature ingredients for the smoothest frosting.
- For a smoother texture, strain the blueberry puree to remove skins and seeds.
- This frosting can be made ahead and stored in the fridge for up to 3 days.
- Freeze leftovers for up to a month. Let thaw in the fridge before use.