The recipe came from this blog, and was fun to make. It makes over 2 c of frosting. If you love sweet frosting, then this recipe is perfect for you. I personally thought it was a bit sweet, so I only used 1/4'' layers of frosting on the cake.
1 c blueberries
3 c powdered (icing) sugar
3/4 c butter
1/2 T lemon zest
1 tsp vanilla
pinch of salt
*4-6 T cream
*optional
Take the butter out of the fridge to let it soften. Sift the sugar and puree the blueberries in a blender. Push the puree through a strainer/fine sieve to remove all pieces.
When the butter is soft, cream it with an electric mixer. Add the sugar and beat until combined. Next, add in the vanilla, lemon zest, salt, and strained blueberries. Mix again until the icing is thick and all ingredients are evenly distributed. If necessary, add cream to achieve desired texture.
I topped the cake with fresh blueberries, which really complemented the frosting nicely. A pleasant reminder to the tastebuds that real berries did go into this pink creamy goodness.
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