Very Berry Frosting 

Probably the coolest and most beautiful frosting ever 😊 so pretty and colourful, it’s like a purple-y lavender coloured cream with some lovely chunks of fresh berries studded throughout 😍

I think this has just surpassed my expectations for frostings and earned itself the spot for my all time favourite frosting!

It’s so delicious and fresh, bursting with fresh fruity flavours and so creamy I love it! 😄

I know that sometimes it may be hard making a berry frosting using fresh or frozen berries as opposed to freeze dried berries but I find that cooking down the berries to boil out the extra water and reduce it down to a concentrated berry puree is the best way to go.It makes the most flavourful frosting and I just adore the colour.

I used blueberries, blackberries and raspberries in this case but you can use whatever berry you like and as many types too. Feel free to throw in some strawberries or even cranberries 😉 just blitz them in a blender to a puree then cook em off until reduced. Then add this to your prepared vanilla frosting base, add in a splash of cream, some vanilla and eat with a spoon 😂😂

So delicious, fresh and fruity. A perfect topping for any cake and especially lemon flavour 😉

Mixed Berry Frosting 

Makes enough to frost a single 8 or 9 inch cake or 12 cupcakes.

Recipe can be doubled.

Ingredients 

• 1/2 cup (100gms) salted butter
• 1 1/2 cups (190gms) icing sugar
• 2 – 3 tablespoons berry puree
• 1 – 2 tablespoons cream
• 1/4 teaspoon vanilla extract or to taste
• Fresh berries, blueberries, blackberries, raspberries etc

Method 

1. In a blender or food processor add about a cup of mixed fresh or frozen berries and blitz until pureed. You’ll probably get about 1/3 – 1/2 cup puree.
2. In a saucepan over medium heat, cook berries until reduced and puree is thickened. You should have 3 – 4 tablespoons concentrated puree. If you have more then continue cooking until you have reduced it further. You need to boil out as much water as possible. Set aside to cool.
3. In a mixing bowl, whisk butter unil very creamy and almost white in colour, 5 – 8 minutes.
4. Add in the icing sugar 1/2 cup at a time whisking for a minute in between each addition.
5. Add in the reduced puree 1 tablespoon at a time until desired taste and consistency is reached.
6. Add in cream and vanilla according to personal preference. Frost cake or cupcakes as desired and top with fresh berries.

Recipe by the dutch baker.