Blueberry Cream Cheese Frosting

The tangy cream cheese mixed with the slightly tart blueberry flavor creates an unbeatable combination that will have your guests asking for seconds of this blueberry cream cheese frosting.

Prep Time10

Cook Time10

Cool Time30

Total Time50

Course: Dessert

Cuisine: American

Keyword: Blueberry Cream Cheese Frosting recipe

Servings:

Calories: 956kcal

Ingredients

1 cup fresh blueberries
2 tablespoons granulated sugar
1 cup salted butter, softened
16 ounces cream cheese, softened
5 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Blueberry Reduction

In a 2-quart saucepan, heat the blueberries and granulated sugar over medium heat.
Use a potato masher to break down the blueberries, cooking for 8 to 10 minutes until the blueberries have reduced to a thick jam-like paste.
Remove cooked fruit from heat and cool to room temperature. Transfer the mixture to a bowl and refrigerate for faster cooling.

Frosting

Beat together the softened cream cheese and butter until light and fluffy.
Add in vanilla extract and beat until combined.
Gradually beat in the powdered sugar until the frosting is thick and fluffy.
Beat in the vanilla extract and then the cooled blueberry reduction.

Notes

This is a softer-set frosting. It will work well for frosting cupcakes or cakes. A basic piping with open tip 1A or star tip 1M is shown here.
We cook down the blueberries so that it packs a punch of color and flavor into the frosting without adding a bunch of water from the whole fruit.
If you want to cool your mixture faster, you can transfer it to a bowl and refrigerate it.
Make sure your cream cheese is at room temperature, so you don’t end up with lumps in your cream cheese mixture.
Detailed piping is more suitable with a stiffer frosting. Keep frosted cakes and cupcakes chilled in the refrigerator to keep the frosting intact. If the frosting gets too warm, it will melt.

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