Berry Buttercream Style Frosting
This dairy free buttercream style frosting doesn’t need any kind of milk or milk alternative, the fruit steals the show! I typically use any kind of berry for this recipe, but I’ve been wanting to try mango or peach. If you give that a whirl, let me know in the comments! Fruit reductions only sound intimidating to make, in all honesty they are really hard to screw up. Here are step by step instructions on making fruit reductions. Strawberry, raspberry, blueberry, and cherry reductions lend intense flavors and a beautiful array of colors, you won’t need to add any artificial colors to bring a pop of amazing to your cake. If you’re searching for just the right shade of pink- strawberry is more of a dusty light pink, cherry is a brighter pink with little flecks of cherry skin, and raspberry is usually a bright bubble gum pink. Blueberry is a beautiful lavender with speckles of dark purple skin.
The butter substitute you use will change how much liquid you use, and may change the stability of your frosting especially in warm environments. Earth Balance soy free buttery sticks are my all-time favorite for this frosting. I’ve had trouble finding them locally lately and have switched to Spectrum organic palm shortening, which I’ve come to love just as much- maybe even more. I use the same amount (4 ounces) of Spectrum as I do Earth Balance. If you don’t have a kitchen scale, 4 ounces of shortening is about a half cup plus a tablespoon. If you choose the organic shortening you will need the full 9 teaspoons of water. The butter substitutes in tubs are not a great option for frosting. They are too soft and tend to separate. It still works if you want to simply eat it off the spoon, or are frosting cookies that don’t need to be pretty and probably won’t last long enough to figure out how to store… then go for the tub version, just add less water.
Any of the fruit frostings will be amazing on our Free Love Bakery cake mix, especially if you use lemon extract instead of the vanilla! Enjoy!
2 ½ cups powdered sugar
1 stick (4 oz) Earth Balance or Spectrum organic palm shortening
3 Tablespoons of fruit reductions
1 teaspoon lemon juice
Additional 3-5 teaspoons water, as needed
Combine all ingredients in medium bowl. Using the whisk attachment on your stand mixer, or regular beaters on your hand mixer, blend on low until all ingredients are combined. Scrape the sides of your bowl and whip on medium high until light and fluffy, adding additional water one teaspoon at a time. Use immediately or store in the fridge for up to 3 months, or the freezer for up to 12 months.
Check out all of our other frosting recipes: Vanilla, coffee, peppermint, black licorice,chocolate, mocha, margarita, strawberry, blueberry, raspberry, cherry, pumpkin, peanut butter, lemon, orange, and cinnamon