Mixed Berry Buttercream
This mixed berry buttercream is light, fluffy, and bursting with the fresh flavor of strawberries, raspberries, and blackberries. It's the perfect frosting for cupcakes, layer cakes, sugar cookies, or any dessert that needs a bright, summery finish.
Keyword: mixed berry buttercream
Servings: 12 cupcakes
Calories: 255kcal
For the Berry Reduction:
- 1/2 cup diced strawberries
- 1/4 cup raspberries
- 1/4 cup blackberries
- 1 tablespoon granulated sugar
- 1 teaspoon fresh lemon juice
Make the Berry Reduction:
In a small saucepan, combine the strawberries, raspberries, blackberries, sugar, and lemon juice.
Cook over medium heat for 8–10 minutes, stirring occasionally, until the berries have broken down and the mixture has thickened into a jam-like consistency.
Press the mixture through a fine mesh sieve to remove the seeds.
Allow the berry puree to cool completely before adding it to the buttercream.
The Frosting:
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter for 3–5 minutes until light and fluffy.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Mix in the vanilla extract, salt, and 2 tablespoons of heavy cream.
Beat until smooth.
Slowly mix in 3–4 tablespoons of the cooled berry reduction until fully incorporated.
If needed, add another tablespoon of cream until the frosting reaches your desired consistency.
Beat for another 2–3 minutes until light and fluffy.
Jenny's Tips
- Let the berry reduction cool completely before mixing it into the frosting.
- Straining out the seeds creates the smoothest buttercream.
- If you're piping tall swirls, chill the frosting for 10–15 minutes before decorating.
- For an extra bakery-style look, garnish cupcakes with fresh berries or freeze-dried berry pieces.
Serving: 1 cupcake | Calories: 255kcal | Carbohydrates: 33g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Sodium: 95mg | Sugar: 32g