Blackberries and mint meet the best buttercream frosting in this Blackberry Mint Buttercream Frosting. It’s super fluffy and refreshing (can frosting be refreshing?) from the hint of mint.
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It’s raining today. Winter is generally dry season here in SW Florida, but we occasionally get a winter storm. Rainy days make me want to bake, so bake I did.
I made pear walnut bread (I’ll be sharing that recipe shortly), blackberry mint cupcakes (I’ll be sharing that recipe in a few days) and this blackberry mint buttercream frosting to go with it.
I’ve taken my buttercream frosting, which I think it is best, and added a blackberry puree and mint to complement the cupcakes.
I didn’t want to keep the blackberries whole in the frosting since they were already whole in the cupcakes. So I decided to blend them in my VitaMix. And because I didn’t want seeds in my frosting, I put the berry puree through a fine mesh strainer.
I thought the frosting would be more purplish or at least closer to the blackberry color, so I was surprised when the frosting whipped up to this color.
I’m mean this is nothing wrong with this color. It’s actually quite pretty. Don’t you think? It just wasn’t what I was expecting.
I ran into some issues with the frosting separating (noooooo!) due to the blackberry puree, and found it difficult to pipe. But after chilling it for a couple hours in the refrigerator, it was much smoother and easy to pipe.
Blackberry Mint Buttercream Frosting
1 cup butter, room temperature
3 cups confectioner’s sugar
1 teaspoon pure vanilla extract
1/4 teaspoon peppermint extract (or 4-5 fresh mint leaves, finely chopped)
2/3 cup blackberry puree
Place berries in VitaMix and blend until smooth. Put them through a fine mesh sieve to remove seeds. Set aside.
Place butter in bowl of stand mixer. Blend until it has the right consistency for frosting (about 5 minutes). Add vanilla and mint extracts and blackberry puree. Blend for another 3-4 minutes, until combined and consistency is right for frosting.
Place in refrigerator for at least 30 minutes. Then top your favorite cupcakes or cake.
I only used half of the frosting for the cupcakes. I placed the remaining frosting in a glass storage container and put it in the freezer. It will stay fresh for up to 6 months. Just thaw in the refrigerator and use as normal.
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