Vegan Blueberry Frosting, 2 ways
Vegan blueberry frosting naturally flavored and colored with real blueberries OR freeze-dried blueberry powder! This creamy frosting is made with just a handful of simple ingredients. And it's perfect for topping cupcakes, layer cakes or your favorite dessert.
Ingredients
- 1 cup (225g) vegan block butter room temperature (note 2 if using butter in a tub)
- 3 ½ cups (350g) powdered sugar / icing sugar or as needed (note 3)
- 1 ¼ cups (190g) fresh or frozen blueberries OR 1/4 cup (28g) freeze-dried blueberry powder
- 2 tablespoons (30g) dairy-free milk or as needed (note 4)
- 1 teaspoon vanilla extract
- Pinch of salt if using unsalted butter
Instructions
If using fresh or frozen blueberries:
- Use a food processor or blender to puree the blueberries until smooth. Add the puree to a saucepan over high heat. Boil the mixture while stirring constantly for about 3 minutes. Reduce the heat to medium-low then cook for at least 5 minutes or until you have a very thick paste. The reduction should be about 3 tablespoons (~50g). Set aside to cool.
Make the blueberry frosting:
- Add the butter to a large bowl (if using an electric hand mixer), or the bowl of a stand mixer (with the paddle attachment). Whip until it's pale, light and fluffy.
- Add the powdered sugar, blueberry reduction OR blueberry powder and vanilla. Whip on low speed for 1 minute to combine the ingredients then increase to high speed and beat for 5 minutes or until fluffy. You may have to stop and start the mixer a few times to scrape down the sides of the bowl.
- If your frosting is too firm or not whipping easily, add a dash of dairy-free milk (the consistency of your frosting will depend on the consistency of your butter). If your frosting is too soft, add some more powdered sugar. 1/4 cup of blueberry powder is enough for me, but if you prefer a stronger blueberry flavor, add more powder.
- Spread the frosting on your cupcakes or cake, or spoon it into a piping bag to decorate. Or store leftover frosting in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months. Let the frosting come to room temperature and whip it up for 1 minute to revive it.
Notes
- This recipe yields enough frosting for about 12-16 cupcakes. It will also frost a double layered 8-inch round cake in between the layers, on top of the cake and a thin coating on the sides.
- Vegan spreadable butter or margarine (in a tub) will create a softer frosting. This is great for spreading on desserts but may not be firm enough for layered cakes etc. If you can only use vegan margarine, I recommend increasing the amount of powdered sugar, substituting some with vegan shortening or keeping your dessert chilled.
- More powdered sugar will create a firmer frosting whereas less sugar will create a softer frosting. Feel free to add more or less until your frosting reaches your desired consistency. The amount of sugar you'll need will depend on the type of butter you use and the consistency of your blueberry reduction (if using).
- Alternatively, you can use vegan heavy cream. For extra flavor and freshness, you can add a dash of lemon juice or finely grated lemon zest.