Naturally coloured, deliciously fruity and super simple to make. This Blackcurrant flavoured buttercream frosting is the perfect topping to your next bake.
I love the simplicity of this frosting. 3 ingredients, naturally coloured with a perfectly sweet and fruity flavour. To make this I used blackcurrant powder. This is a fine, bright powder made from blackcurrants which adds the natural beautiful vibrant colour to the buttercream. I bought mine on a recent visit to Borough Market in London, but it is also readily available online. This was actually the first time that I’d used it and fell in love with it straight away!
Blackcurrant
Sweet and fruity with a natural flavouring, this icing has a slightly firmer texture than an average buttercream frosting as I didn’t include any milk. The first time I tried to make this with the milk it went too wet and slippery but omitting the milk created the perfect texture.
Start by making a basic buttercream frosting. Cream the unsalted butter until soft, this usually only takes 1-2 minutes. Next, add the icing sugar in two batches. I would recommend stirring it through lightly with a spoon before blending it together, just to stop an icing sugar explosion! When this basic buttercream has been made it’s time to add in the powder. The key part here is to sieve the powder. Trust me, I leant this the hard way. In order to avoid any clumps and to create a nice smooth icing, which is actually pipeable, put it through a small sieve such as a tea strainer. Once the powder has been sieved into the buttercream mixture, blend everything together until fully incorporated and you have a nice smooth frosting.
Blackcurrant
The buttercream frosting icing in this recipe is thick enough to hold its own shape which makes it perfect for piping. I love to place this on top of a lemon cupcake for the ultimate fruity treat.
Any leftovers can be stored in an airtight container in the fridge for up to a week.
Ingredients
- 3 oz / 85 g Unsalted Butter
- 6 oz / 170 g Icing Sugar
- 4 teaspoons Blackcurrant Powder
Instructions
- Add the butter to a mixing bowl and using an electric mixer, blend until creamy.
- Add half of the sieved icing sugar to the bowl and using a spoon, gently stir together until just combined (this helps to prevent an icing sugar explosion!), before mixing with the electric mixer.
- Add the remaining icing sugar and follow the steps above, do not be afraid to overmix, you want this to be nice and smooth.
- Using a small sieve such as a tea strainer, sieve the blackcurrant powder into the buttercream mixture.
- Give everything a good mix to ensure that the frosting is nice and smooth and the powder is fully incorporated.
- This icing is thick enough to pipe if desired or can be placed on top of the cake in your chosen design.
Notes
Any leftovers can be stored in an airtight container in the fridge for up to a week.
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