So, I realize I’ve been completely MIA with absolutely zero explanation for the past week. Oops.
I have no real excuse for skipping out on you — I had posts planned, photographed, etc. and then just got distracted in preparation for a killer ski weekend in Big Sky! My bad. In my defense, I did have a lot of house-cleaning to do in order to get our ridiculously messy house into a state where I can feel only mild embarrassment rather than incapacitating embarrassment. Really, it was bad.
Before spending the weekend skiing down vertical faces off the top of a freaking huge mountain (seriously, we skied off the VERY top of Lone Peak. I may have cried.) I made what is, literally, the best buttercream frosting I have EVER had. Ever.
I’m generally more of a cream cheese frosting kind of gal; however, this recipe might change all of that. I wanted a punch of flavor in my frosting, so I cooked some blackberries down, added them to some buttercream and was AMAZED at how much the berry flavor stood out. No messing around! You could use any type of berry, hence the generic title, but I personally prefer blackberries and raspberries. Frozen berries work wonderfully, if berries aren’t in season!
- Cook Time: 30 mins
- Total Time: 30 mins
- 1 cup berries
- 1 Tbsp sugar
- 1 cup unsalted butter, room temperature
- 2-3 cups powdered sugar, sifted
- 1 tsp vanilla
- In a saucepan over medium heat, cook the berries and sugar together. Use a wooden spoon to break the berries apart.
- Simmer until significantly reduced — you should have about 1/3 cup of liquid.
- Remove from the heat and let cool before proceeding.
- With a mixer, cream the butter together with the cooled berries and 1 cup of powdered sugar.
- Mix until completely smooth, then add the vanilla and remaining powdered sugar to your desired consistency.
If you don’t want the texture from the fiber and seeds in the berries, double the amount of berries you use and press them through a sieve as soon as they are broken up. Continue to cook just the juice to reduce.