Refined Sugar Free Blueberry Buttercream Frosting

Made with real fruit and sweetened with raw honey, this blueberry buttercream frosts any goodie beautifully. And it tastes great straight off the spoon as a little treat too! 

Is buttercream really deserving of it's own post? The answer to that is hell yes. If I am willing to eat it on its own, with a spoon, then it's a full dish and worthy of it's own recipe post. And this is definitely eat-it-with-a-spoon worthy.

To get this out of the way right off the bat, this is NOT a paleo recipe because it has dairy in it. And I'm not pretending it is. BUT this recipe is still really allergen and dietary friendly. It is primal, gluten free, grain free, refined sugar free and made with the best dairy around - Kerrygold butter. Legitimately the most delicious butter I've ever laid my hands on and it's from grass fed cows so the quality is there too.

I don't make frosting of any kind frequently because I don't generally have baked goods around the house, but if I do take the time to make it, then I want it to be easy to make and taste GOOD. Prepping the blueberries for this is the most difficult part... and even that is really easy. Using a small sauce pan, you cook those suckers down, smashing them with the back of a spoon until you have a nice blueberry compote. You strain it and let it cool before whipping it.

Take your cooled compote and add it to all of the other ingredients. Then whip it up for several minutes. If you're a member of the Kitchenaid or stand mixer team then lucky you because this will be even easier. I used my trusty hand mixer and took care of it easy peasy, but being able to walk away definitely would have been nice.  Soooo if anyone wants to send me a mixer or wants me to take one off their hands...LET ME KNOW. Once it's whipped up to fluffy goodness, you're done. So basically, I wrote this recipe out in four steps but it is more of a two step process. 1) Make your compote and cool it. 2) Whip it all together.

Now, I'm not one to tell you what to do with your frosting. But as stated before, a spoon works well. Use it to decorate a cake. Make some amazing cookie sandwiches. Whatever you please!  I also have a recipe for Cherry Cupcakes upcoming that taste delicious with this buttercream frosting on top. I don't have that recipe up yet, but it's launching next week. So stay tuned ;)  And don't worry - I'll link it here once it's up to make it v easy for you to find.

While we're on the subject of frosting - let me know below how you like it! Are you a buttercream fan or are you solely dairy free? Do you like fruit flavors or are you more of a chocolate soul?


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Refined Sugar Free Blueberry Buttercream Frosting
Made with real fruit and sweetened with raw honey, this blueberry buttercream frosts any goodie beautifully. And it tastes great straight off the spoon as a little treat too!
Ingredients
  • 1 cup blueberries (fresh or frozen)
  • 1/2 tbsp lemon juice
  • 2 sticks (8 oz) unsalted grass fed butter
  • 1 tsp vanilla
  • 1/2 cup raw honey
  • 4 tbsp tapioca starch
Instructions
1. In a small saucepan, saute blueberries and lemon juice over low heat. Stir frequently and smash using the back of a wooden spoon to release juices.2. After ~10 minutes, once mashed well, use a fine mesh strainer to separate the juice from the remaining mashed fruit into a small bowl. Toss the mashed fruit.3. Allow the blueberry compote to cool completely. Then combine with the remaining ingredients.4. Using a stand or hand mixer, whip until your buttercream is fluffy, which will take several minutes. Use immediately.
Details
Prep time: Cook time: Total time: Yield: 1 1/2-2 cups

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