Fresh Blueberry Buttercream
The recipe makes a little over a cup of delicious buttercream with fresh blueberry juice. It will be the perfect amount for cookies, macarons, or mini-cupcakes.
  • ½ cup Unsalted Butter, softened
  • pinch of Salt*
  • ¾ cup Powdered Sugar, plus 3 tablespoons reserved
  • ½ cup fresh Blueberries
  1. Using a blender or food processor, puree the fresh blueberries,
  2. Strain the blueberry puree through a sieve to separate the juice from the skins. Set aside.
  3. Slice the butter and put it into an electric mixer, whipping it at high speed until the butter is fluffy.
  4. Slowly add the ¾ cup of sugar, a little at a time to avoid a mess.
  5. Next, start with 3 tablespoons of the blueberry juice and add it to the buttercream, whipping them both until combined. Taste the buttercream and, if needed, add additional blueberry juice (a tablespoon at a time) to the buttercream until you are satisfied with the blueberry flavor. If the buttercream gets too thin, add the reserved powder sugar (a tablespoon at a time) until it has thickened back up.
  6. Transfer the buttercream to a pastry bag, fitted with a small tip, and pipe the buttercream onto macaron shells, cookies, or mini-cupcakes.
*If you have Salted Butter, you can use that and omit the pinch of salt.
Recipe by Following In My Shoes at