blueberry frosting

This is a soft and loose frosting and loaded with flavor.  Depending on how warm the room is, you might need to slightly chill the finished frosting before spreading on your cake or cupcakes. A hot summer kitchen tends to make the cream cheese and butter extra soft. It’s not the type of frosting meant to give you “peaks”. &nbsp;Calorie count based off 1 cup.

Fresh Blueberry Cream Cheese Frosting

blueberries ((300 grams))

Tablespoons sugar ((45 grams))

cornstarch

lemon

cream cheese ((454 grams), softened)

unsalted butter ((1 stick or 113 grams), at room temperature)

sugar ((270 grams))

vanilla extract

kosher salt

Combine the blueberries, sugar, cornstarch, and lemon zest in a saucepan. Cook the sauce over medium heat, stirring frequently and smashing some of the blueberries as they soften. Cook until the sauce thickens and the cornstarch becomes translucent. Remove from heat and allow to cool to room temperature (to expedite the cooling you can use an ice bath to cool it quicker- or you can make the sauce a day ahead of time if your timing allows).

In large bowl, add cream cheese, butter, powdered sugar, vanilla and salt. Beat together until smooth and creamy.

Fold the blueberry sauce into the cream cheese frosting until you like the texture of the frosting. The more you mix the frosting, the less chunks of blueberry you will have in the frosting.

If needed, chill slightly and then spread frosting on your favorite cake or cupcakes. Enjoy!

Full Recipe Here 👉 https://whiteonricecouple.com/recipes/fresh-blueberry-cream-cheese-frosting-recipe/

INGREDIENTS
2 cups fresh blueberries (300g)
3 Tablespoons sugar (45g)
1 Tablespoon cornstarch
 finely grated zest from 1 medium lemon
16 ounces cream cheese (454g), softened
1/2 cup unsalted butter (1 stick or 113g) , at room temperature
2 1/4 cups powdered sugar (270g)
2 teaspoons vanilla extract
pinch kosher salt or sea salt

🖨 Print Full Recipe Here 👉  https://whiteonricecouple.com/recipes/fresh-blueberry-cream-cheese-frosting-recipe/

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Fresh Blueberry Cream Cheese Frosting - Fresh & Delicious!

https://www.youtube.com/watch?v=A4StathGo2Y

This layered blueberry chocolate cake is a three layer moist chocolate cake. It is filled and topped with a blueberry lemon frosting. It has a chocolate drip and decorated with fresh blueberries.

Layered Blueberry Chocolate Cake

All-purpose flour

White granulated sugar

cocoa powder

tsp Baking powder

tsp Baking soda

Salt

Oil (canola

tsp Pure vanilla extract

Large eggs (room temperature)

Lifeway Kefir Plain Whole Milk

water

Blueberries (fresh or frozen (if frozen keep frozen))

Lemon juice

Unsalted butter (slightly cold)

Powdered sugar

Blueberry puree

TBSP Heavy cream

Semi-sweet chocolate chips

Heavy cream

blueberries and blackberries (for decoration)

Preheat

Preheat the oven to 350°F. Spray three 8 inch cake pan with baking spray. Line the bottoms with parchment circles. Spray again.

In a large mixing bowl, sift the flour and cocoa powder. Mix in sugar, baking soda, baking powder, and salt.

In a separate bowl, mix the oil, vanilla, eggs, and Kefir milk . Heat the water on the stove until steaming. Very slowly add in the hot water into the wet ingredients.

Pour the wet ingredients into the dry. Mix until combined.

Bake

Pour the cake batter into the three cake pans evenly. Bake for 28-34 minutes. Bake until a toothpick inserted comes out clean.

Cool

Let the cakes sit in the hot pans for 10 minutes. Transfer to a cooling rack and cool completely.

Chocolate Cake

Heat

In a saucepan over medium heat, mix blueberries and lemon juice. Heat until the blueberries soften. Use the back of a spoon (or a potato masher) to mash the berries. Cook for 5 minutes. It should be a dark purple.

Blend

Pour into a food processor or blender. Blend until completely smooth. (there will be little bits and that is okay). Cool completely.

Blueberry Puree

Set the butter on the counter for 30 minutes to get slightly cold. While you wait, sift the powdered sugar. Zest the lemon and add in the powdered sugar.

Beat

Using a mixer, beat the butter on high for 3 minutes. Then, slowly add in the powdered sugar on low. Beat on medium until smooth. It will be thick.

Add in salt, vanilla, blueberry puree, and heavy cream. Mix on low until combined. Switch to high and beat for 1-2 minutes until fluffy.

Lemon Blueberry Frosting

Start this only when ready. Place chocolate chips in a bowl. Heat heavy cream on a saucepan on medium-low heat until steaming. Pour hot cream over chocolate chips. Let it sit for 1 minute and 30 seconds.

Stir chocolate until smooth. If any chocolate bits remain, heat in the microwave for 10 second intervals until melted. Make sure it is room temperature before adding to the cake.

Chocolate Drip

Freeze

If there are domes on top of the cake, use a serrated knife to create an even cake. Place cakes in the freezer for 10 minutes to be slightly cold before decorating.

Pipe

Place a small amount of frosting on the board you are decorating on. This will keep the cake in place.

Frost

Place the first layer of cake down. Place 1 cup of frosting on the cake layer and smooth until even. Repeat with the second layer. Place the last layer down.

For semi-naked look, frost the cake. use a cake scraper to smooth the cake. Have little bits of the cake poking out. Frost the top of the cake.

For a fully frosted cake, apply a light layer of frosting over the cake. Freeze for 10 minute to lock the crumbs in. Frost the rest of the cake.

Pour

Freeze the cake for 10 minutes. Make the chocolate drip. Pour half the chocolate on the cake. Use an offset spatula to push the chocolate down the cake. Top the cake with the rest of the chocolate.

Freeze the cake for 10 minutes before adding the berries on top. If you place the berries on top of the cake with wet chocolate, they will slip off.

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