Blueberry cream cheese frosting
Ingredients
- 8 ounce full-fat cream cheese (blocked), room temperature
- ½ cup unsalted butter, room temperature
- 1½ cups powdered sugar, sifted
- ½ teaspoon pure vanilla extract
- 4 tablespoons blueberry purée, about ½ cup of fresh blueberries puréed in a blender or food processor
INSTRUCTIONS
- In the bowl of a stand mixer, cream the butter over medium speed, until light and fluffy.
- Add the cream cheese and whip until combined, about 3 minutes.
- Add the powdered sugar, in thirds, mixing on slow speed until combined.
- Add the vanilla and blueberry purée and beat on medium speed until smooth.
- Transfer to a piping bag fitted with a round tip and swirl frosting onto cooled cupcakes. For fairy cakes, add a layer of frosting between to mini cupcakes stacked face to face then a swirl of frosting on top.
