Ingredients
Scale
Blueberry Puree
- 70 g Fresh blueberries
- ½ tsp Lemon juice
- A pinch of salt
Blueberry Buttercream Frosting
- 100 g White couverture chocolate
- 200 g Unsalted butter
- 20 g Milk
- 50 g Icing sugar
- A pinch of salt
- ¼ tsp Vanilla bean paste
- 2 – 3 drops of Blueberry essence
Instructions
- In a bowl, take chopped white couverture chocolate and melt it in the microwave at intervals of 25–30 seconds. Then keep it aside and let it cool.
- In a large bowl, place the softened, unsalted butter. With the help of an electric beater, cream the butter until it turns pale and super fluffy.
- In a small bowl, mix sifted icing sugar and milk together until the sugar dissolves completely. This trick will help us achieve grit-free buttercream.
- Once the sugar has completely dissolved, we’ll add it to the creamed unsalted butter. Using a spatula, mix together to form a smooth buttercream. This process may take some time, and it may initially look separated, but it will come together.
- Once the buttercream is looking smooth and silky, it’s the perfect time to add white chocolate and mix.
- Now add in salt and vanilla bean paste and simply mix them using a spatula.
- For the puree, just blend some fresh blueberries, lemon juice and a pinch of salt in a blender and then add it to the frosting. Give it a nice mix.
- Lastly, add a few drops of blueberry essence to the frosting and give one last mix.
- Our frosting is now ready! Feel free to pipe it, spread it, or make swirls out of it, just like any other frosting!
- Prep Time: 5
- Cook Time: 10