Thursday, June 28, 2012

Blueberry Cream Cheese Frosting

This is just a quick post and run. I have made this frosting a couple of times now and it's very possibly in the running for my favorite...edging out the raspberry cream cheese. And, I don't even like blueberry as a general rule. We've done it with lemon cupcakes (I would highly recommend this) and vanilla cupcakes (a slightly boring but safe choice) and both were really good. The level of purple coloring depends on how many blueberries you actually add to the frosting or you can cheat and add food coloring. I didn't do that so it's not as vivid as it could be.

I've got to confess that I caught myself eating this with a spoon after I'd frosted all the cupcakes. The recipe makes a big batch of frosting and it kept well in the refrigerator for about a week. I'm guessing that it would probably freeze just fine as well.

Blueberry Cream Cheese Frosting

1 8 oz pkg cream cheese
1 cube butter room temp
1 tsp almond extract
3 T. cream or milk
1 bag (ish) powdered sugar
1/2 c. blueberries

Puree berries in a food processor and set aside. Cream the butter and cream cheese together until fluffy. Gradually add the powdered sugar alternating with the milk and almond extract. Add blueberry puree and adjust the thickness with additional powdered sugar until it's stiff enough to pipe. Refrain from squeezing frosting directly into your mouth...frost your cupcakes and enjoy.

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