Blackberry Buttercream Recipes

Steps:

• Place blackberries in a blender; cover and process until pureed. Press through a fine-mesh strainer into a bowl; discard seeds., In a large bowl, beat butter until creamy. Beat in vanilla and salt. Gradually beat in confectioners' sugar until smooth. Add blackberry puree; beat until blended.

Steps:

• Follow instructions for Vanilla Buttercream, adding 1/2 cup blackberry puree (about 3 cups whole berries) in step 5.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line 24 muffin cups with paper liners.
• Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix 1 1/2 teaspoons vanilla extract into mixture with the second egg.
• Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
• Spoon the batter into the prepared muffin cups.
• Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes completely.
• Beat 1 cup butter with 1 teaspoon vanilla extract and salt until smooth and creamy. Beat in confectioners' sugar, 1 cup at a time, to make a creamy frosting. Beat in blackberry jam. Spread frosting on cooled cupcakes.

Steps:

• 1. Beat first 5 ingredients at medium speed with an electric mixer until creamy.
• 2. Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.
• Note: Be sure to wash and thoroughly dry blackberries before adding to frosting.

Steps:

• Place the butter and cream cheese in a bowl and whip together until creamy.
• Add the powdered sugar one cup at a time. Mix until well combined,
• Add the blackberry preserves and vanilla. Mix well.
• Can be refrigerated overnight and rewhipped prior to frosting.

Steps:

• Combine blackberries, sugar, and lemon zest in the bowl of a food processor; process until mixture is pureed. Let sit for 10 minutes.
• Strain the seeds through a fine mesh sieve and return puree to the food processor. Add cream, milk, and vanilla extract. Pulse until mixture is whipped, about 30 seconds.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, 2 hours to overnight.