Gorgeous blackberry buttercream frosting with fresh blackberries makes any dessert an instant showstopper. Get ready to be wowed by this delicious frosting that’s perfect for rich chocolate or yellow cakes and cupcakes.

Blackberries may be my favorite fruit and every year I can’t wait until summertime when they are bursting with flavor. I’m partial to wild blackberries, since I grew up in the country, and I believe there’s nothing like the sweetness of a fresh, summer blackberry picked right off the vine. They are the best for making homemade Blackberry Cobbler.

A glass filled with pink blackberry buttercream frosting.

Most of us don’t have access to wild blackberries, however, so any fresh blackberries will work in this recipe. It’s best made in the summer when berries are fresh but if you want to make it any other time of year, just add a little sugar to the pot of blackberries.

What you’ll need

  • Fresh blackberries
  • Fresh lemon juice
  • Unsalted butter, at room temperature
  • Salt
  • Confectioners sugar

How to make blackberry buttercream

  1. Cook the blackberries. In a saucepan, combine blackberries and lemon juice. Using a spoon, mash the blackberries and let them simmer for 7-8 minutes. Once done, filter the berries to remove the seeds and pulp. Set the blackberry syrup aside to cool down.
  2. Mix the frosting. Beat the butter for 3-4 minutes until it’s light and fluffy. Then toss in a pinch of salt and some powdered sugar and mix well until smooth and fluffy, about 7 minutes.
  3. Make the magic. Stir in the prepared blackberry syrup and beat an additional 2 minutes, until well blended. 
How to store blackberry buttercream icing?

This blackberry buttercream frosting can be stored in an airtight container in the refrigerator for about a week, or in the freezer for up to one month.

Is this frosting good for piping?

This is an excellent piping frosting as it’s sturdy and holds its shape.

Can I use frozen blackberries instead of fresh?

This has not been tested, but we assume frozen berries would work. The texture may be slightly different and you may need to pour off a little juice.

This blackberry buttercream frosting is wonderful on our favorite chocolate cupcakes, Hershey’s chocolate cake, or a regular yellow cake.

overhead of cupcakes frosted with blackberry buttercream frosting.

Interested in growing blackberries? Here’s everything you need to know.

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5 from 3 votes

Blackberry Buttercream Frosting

Prep: 15 minutes
Cook: 8 minutes
Servings: 12 servings
Save This Recipe


  • 1 cup fresh blackberries
  • 2 tablespoons fresh lemon juice
  • 1 cup unsalted butter room temperature
  • ½ teaspoon salt
  • 4 cups confectioners sugar


  • In a saucepan combine blackberries and lemon juice. Using a spoon, mash the blackberries and let them simmer for 7-8 minutes. Once done, pour the mixture into a wire mesh sieve to remove the seeds and pulp. Set the blackberry syrup aside to cool down.
  • In a stand mixer with a paddle attachment, beat the butter on medium speed until the butter turns light, usually 3-4 minutes.
  • Change to whisk attachment and add salt. Add confectioners sugar in batches and beat the buttercream on medium speed until smooth and fluffy, 6-7 minutes. Add the prepared blackberry syrup and beat for another 2 minutes, until well blended.


Calories: 297kcal, Carbohydrates: 41g, Protein: 0.3g, Fat: 15g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 100mg, Potassium: 27mg, Fiber: 1g, Sugar: 40g, Vitamin A: 499IU, Vitamin C: 3mg, Calcium: 9mg, Iron: 0.1mg
Course: Desserts
Cuisine: American
Calories: 297
Keyword: blackberry buttercream, blackberry buttercream frosting
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Lucy standing behind a counter with a cheese board and glass of wine.

About the author

Hi, I’m Lucy! I’m a home cook, writer, food and wine fanatic, and recipe developer. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

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5 from 3 votes (2 ratings without comment)

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