![]() What you’ll get is a fantastic color of blueberry. Or if you’re a little heavy handed and break up all the blueberries, that’s ok too. ![]() The flavor of the fresh blueberries really explode and if you’re gentle enough when stirring, you’ll get some nice pops of semi-whole, slightly smashed blueberries in every bite. July 4th is right around the corner, so it’s the perfect time to whip up a batch of your fav cake or cupcakes. You’ll just have to make it yourself and please, promise me you will make it soon. Add the remaining powdered sugar and vanilla and beat until smooth and fluffy. Add cup of blueberry puree and beat again until smooth. Add 1 more cup of powdered sugar and beat to combine. There should be no clumps.Beat the powdered sugar in. Place the butter in a large mixing bowl and beat until smooth and creamy, add 1 cup of powdered sugar and beat again. 2 cups fresh blueberries (300g) 3 Tablespoons sugar (45g) 1 Tablespoon cornstarch finely grated zest from 1 medium lemon 16 ounces cream cheese (454g). Everything you see and taste are fresh blueberries and cream cheese. Prepare the frosting by beating the butter and cream cheese with an electric mixer until light and fluffy. There’s no food coloring, nor any fake flavoring. How can I tell you how much I love this fresh blueberry cream cheese frosting? There’s just no way to really express the fresh flavor and texture of this. We love the simplicity and flavor of cream cheese frosting and Zoe’s blueberry sauce was the perfect inspiration to mix it up a bit for all my future cakes and cupcakes. So Todd and I were in the kitchen in an instant, whipping up her blueberry sauce to add to our cream cheese base. I love it when the recipe involved a ton of fresh blueberries that give that perfect color and flavor. Well, I was instantly inspired and whipped up a version of my cream cheese frosting recipe from my red velvet cake with Zoe’s blueberry sauce. Ingredients 175g soft butter 175g golden caster sugar 3 large eggs 225g self-raising flour 1 tsp baking powder 2 tsp vanilla extract 142ml carton soured.
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