Simple Berry Buttercream

I made Annie’s basic chocolate cupcakes.  Basic they may be, but boy are they good.  And they are easy to make…the batter isn’t too runny and they were perfect and fluffy.  I will always use this recipe for my chocolate cupcakes from now on for sure!

When picking a frosting, I didn’t want to spend all of the time and effort making swiss meringue buttercream frosting, so I did a little research and tweaking of different recipes for a simpler option.  I had a container of berries left over from Whole Foods that I needed to eat/use, so I decided to puree those and throw it in.  The flavor and color were perfect…very springy.  Perfect compliment to the chocolate cake.

you will need:
2 sticks unsalted butter, room temperature
1 teaspoon vanilla
5 cups powdered sugar
1 tablespoon meringue powder
pinch of salt
1/3 cup berry puree (blueberries, raspberries, blackberries, etc.)

In the bowl of a standing mixer, blend the butter and vanilla until smooth and fluffy, about 3 minutes.  Add fresh (or frozen) berries to a small food processor and blend until smooth.  You may want to strain to get rid of the seeds, but I did not.  Add the berry puree to the butter mixture.  Blend until well incorporated.

Add in the meringue powder and salt.  Mix until just combined.  Add in the powdered sugar, 1 cup at a time, blending after each addition.  The frosting should be nice and thick, but thin enough to pipe or spread on without drooping.  Adjust your consistency by either adding water or more powdered sugar (1 tablespoon at a time).

Yum.  I want another bite.

makes: enough to frost 24 cupcakes
time: 15 minutes
adapted from: Confections of a Foodie Bride

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