Black Currant Frosting (Printable)

Smooth, tangy-sweet black currant frosting enhances cupcakes and layered treats with vibrant flavor.

# What You Need:

→ Black Currant Reduction

01 - 1/2 cup black currant jam or preserves, seedless if possible
02 - 1 tablespoon water

→ Frosting Base

03 - 1 cup unsalted butter, softened
04 - 2 1/2 cups powdered sugar, sifted
05 - 1 teaspoon vanilla extract
06 - Pinch of salt

→ Optional

07 - 1 to 2 teaspoons fresh lemon juice
08 - Fresh black currants for garnish

# Directions:

01 - In a small saucepan, combine black currant jam and water. Heat over low heat, stirring until smooth and loosened, approximately 2 to 3 minutes. Remove from heat and allow to cool to room temperature.
02 - In a large mixing bowl, beat softened butter with an electric mixer on medium speed for 2 to 3 minutes until creamy and pale.
03 - Gradually add sifted powdered sugar, beating on low speed after each addition until fully combined.
04 - Mix in vanilla extract and a pinch of salt until evenly distributed throughout the frosting.
05 - Add the cooled black currant reduction and beat until fully incorporated and smooth. Scrape down the sides of the bowl as needed.
06 - If desired, add lemon juice for enhanced brightness and beat to blend. If frosting is too soft, chill for 10 to 15 minutes before using.
07 - Frost cooled cupcakes, cakes, or petit fours evenly. Garnish with fresh black currants if desired.

# Expert Suggestions:

01 -
  • The concentrated black currant reduction infuses the frosting with authentic berry flavor
  • The balance of tangy fruit and sweet buttercream creates a sophisticated flavor profile
  • Its stunning purple hue makes for beautiful presentation without artificial coloring
  • Versatile enough to pair with many cake flavors from vanilla to chocolate
02 -
  • For the smoothest texture, ensure your butter is at room temperature (but not too soft) before beginning
  • If the frosting becomes too thin after adding the black currant reduction, refrigerate for 15 minutes, then beat again
  • The natural acidity in black currants helps balance the sweetness, making this frosting less cloying than traditional buttercream
  • For the most vibrant color, use a high-quality black currant preserve with minimal added ingredients
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