Wednesday, September 15, 2010

Blackberry Cream Frosting

I wish this post could be titled Blackberry Buttercream Frosting. Sadly, while I intended on making a buttercream, I didn't feel like walking from the kitchen to the computer to look at the recipe. Yes, I am that lazy. So instead we have a cream cheese/buttercream hybrid frosting. But really, what's wrong with that?

1/3 block low-fat cream cheese
The lowfat part is kind of a joke, considering the nutritional stats of frosting.

1/2 stick butter, just above room temperature

2/3 bag of powdered sugar
The normal sized bag. If you don't know which one is normal, buy bigger and just add powdered sugar until you get to the right consistency.

1 pint fresh blackberries, washed and dried

1 tsp. vanilla

Using an electric mixer or a lot of arm strength, beat together the butter and blackberries. Add powdered sugar until frosting starts to stiffen, then add cream cheese and whip until just so. If you don't have a pastry bag and tip, like me, just cut the corner off of a ziplock bag, scoop in frosting, seal tightly, and pipe through there.

You could easily eliminate the cream cheese and add more butter, but I like the tang it provides as background for all.that.sugar.

This was delicious on 15 vanilla cupcakes, and I had plenty left over to freeze for the days when blackberries aren't abundant.

No comments:

Post a Comment