Easy! Vegan Blueberry Buttercream Frosting

This easy vegan blueberry buttercream frosting is creamy and smooth and rich, and honestly one of the best things I have ever piped onto a cake!  Made with just 5 ingredients, including reduced blueberries for the most intense, concentrated fruit flavour, this is the vegan frosting recipe you didn’t know you needed but are about to put on absolutely everything. 

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I just made this vegan blueberry frosting for my blueberry sheet cake, it is creamy, smooth, rich, and packed with real blueberry flavour in every single spoonful! It pipes so beautifully, spreads like a dream, and tastes absolutely incredible. I’ve put it on cupcakes, on a vanilla layer cake, on muffins, and honestly I’ve eaten a fair amount of it straight off the spatula too. 

Another thing about this recipe is the beautiful colour of the frosting if you have noticed! I genuinely could not stop staring at this frosting when I made it for the first time. That deep, natural, gorgeous purple. And it came entirely from blueberries. Real ones. Cooked down into this intensely flavoured, jewel-toned reduction that goes straight into the buttercream and transforms it into something that looks almost too pretty to use. 

And it only takes 5 simple ingredients! You can use it for cupcakes, layer cakes, loaf cakes, cookies, eaten straight from the bowl with a spoon, I am not here to judge. If you have been looking for a naturally coloured vegan buttercream that actually tastes as good as it looks, you have found it.

Main ingredients and substitutions

*Use room temperature ingredients unless otherwise instructed.

Vegan butter: Vegan butter is the base of this frosting and what gives it that classic, rich, creamy buttercream texture. I used the one from Flora. Use a good quality block-style vegan butter rather than a spreadable variety. 

Icing sugar: Icing sugar sweetens the frosting and gives it that smooth, silky texture we’re going for. Sift it before adding to avoid any lumps working their way into the finished buttercream. Add it gradually rather than all at once so you can control the sweetness and consistency, adding more for a stiffer frosting or less for something softer and more spreadable.

Blueberries: Fresh blueberries are cooked down into a concentrated reduction that is the star of this entire recipe. Reducing the blueberries intensifies their flavour dramatically and removes the excess water content, which is crucial for a frosting that stays creamy and stable rather than becoming too soft and runny. The reduction is also what gives the frosting that natural purple colour. Frozen blueberries work just as well as a substitute. No need to thaw them first, just add them straight to the saucepan.

Vegan whipping cream: A splash of vegan whipping cream is what takes this frosting from good to genuinely incredible. It adds lightness, richness, and that gorgeous fluffy texture that makes it so dreamy to pipe and eat. My go-to is Elmlea double cream (you can find it at least in the UK). Oat-based or soy-based vegan whipping creams both work well here. If you can’t find vegan whipping cream, a small splash of full-fat coconut cream from a chilled tin or simply using plant milk makes a substitute.

Vanilla extract: Vanilla extract adds a warmth and depth that rounds out the blueberry flavour really nicely without competing with it. Always use a good quality pure vanilla extract rather than vanilla flavouring

Note: Substitution may change the final taste and texture of this recipe.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

Small saucepan: A small saucepan is what you need to cook down the blueberries into a concentrated reduction. A heavy-bottomed pan distributes heat evenly and reduces the risk of the blueberries catching or burning as they cook. Keep the heat low to medium and stir regularly while the blueberries bubble away.

Stand mixer or electric hand mixer: A stand mixer or electric hand mixer is essential for getting that light, fluffy, perfectly creamed buttercream. I used my stand mixer. Beating by hand is not impossible, but you will need a lot of patience and a very strong arm. An electric mixer does the job in minutes and gives you a much more consistent, airy result. The whisk attachment on a stand mixer works best for buttercream.

Large mixing bowl: If you’re using a hand mixer rather than a stand mixer, you’ll need a large mixing bowl with plenty of depth so the icing sugar doesn’t puff up out of the bowl when you start beating.

Silicone spatula: A silicone spatula is brilliant for scraping every last bit of the gorgeous blueberry reduction out of the saucepan and into the frosting, and for scraping down the sides of the mixing bowl between additions of icing sugar, so everything gets fully incorporated.

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make vegan blueberry frosting

Step 1: Cook and reduce the blueberries

Let’s start with cooking the blueberries! Add the fresh or frozen blueberries to a small saucepan over a medium-low heat. Cook them down, stirring regularly, until they have reduced by roughly half and become a thick, intensely coloured, jammy reduction. This takes around 10 to 15 minutes, and the smell is absolutely incredible. You want a deep, concentrated blueberry jam that coats the back of a spoon, not a thin, watery liquid. 

Once reduced, let it cool completely at room temperature first, then transfer to the fridge until it is fully cold before using. Adding warm blueberry reduction to your butter will melt it and ruin the texture of the frosting, so let’s not rush this step.

Step 2: Beat the vegan butter

Once your blueberry reduction is completely cold, add your cold cubed block vegan butter (I cut it into about 1cm cubes) to the bowl of your stand mixer or a large mixing bowl if using a hand mixer. Beat on high speed with a whisk attachment for a good 3 to 5 minutes until the butter is paler, light, and fluffy. This step is really important, properly creamed butter is the foundation of a great buttercream and taking the time to beat it properly makes a huge difference to the final texture of your frosting.

Step 3: Add the blueberry reduction

Spoon the cold blueberry reduction into the beaten butter and mix on high speed until fully combined and the colour is beautifully even throughout. (you can take a moment to admire that colour because it is genuinely stunning.) Scrape down the sides of the bowl with your silicone spatula and mix again to make sure everything is fully incorporated before you move on to the icing sugar.

Step 4: Add the icing sugar and finish the frosting

Add the sifted icing sugar gradually, one cup at a time, mixing well at low-medium speed between each addition. Adding it all at once will give you a cloud of icing sugar in your face. Once all the icing sugar is incorporated, add the vegan whipping cream and vanilla extract, then increase the speed to high and beat for another 3 to 4 minutes until the frosting is light, fluffy, smooth, and absolutely gorgeous. If it feels too thick, add a tiny splash more cream. If it feels too soft, add a little more icing sugar. Taste it, adjust, and try not to eat it all straight from the bowl. Enjoy!

Serving tips and ideas

• This buttercream frosting is perfect for cupcakes. Pipe generously onto vegan vanilla cupcakes for the most beautiful, naturally purple cupcakes you have ever seen!
• Spread over a cooled vegan vanilla sheet cake and finish with a handful of fresh blueberries on top for a stunning cake to bring to home parties.
• Use between layers of a vegan lemon layer cake for a gorgeous lemon and blueberry flavour combination. Perfect for spring garden parties!
• Use to sandwich two vegan cookies together for the most gorgeous, indulgent cookie sandwiches. Mmm, delicious.
• Serve in a small bowl alongside warm vegan scones as an alternative to jam and cream for a fun, colourful afternoon tea spread.

Expert tips and tricks

Make sure the blueberry reduction is completely cold

I know I mentioned this in the method, but it really is so, so important, so I am saying it again. If the blueberry reduction goes into the butter while it is still even slightly warm, it will start to melt the butter and you will end up with a soupy, split mess rather than a fluffy frosting. Cool it at room temperature first, then cool it off in the fridge completely before using. Patience here is everything.

Beat the butter properly before adding anything else

Do not skip the initial butter beating step or cut it short. Beating the vegan butter on its own for a full 3 to 5 minutes before anything else goes in is what creates the light, airy base that makes this frosting so fluffy and smooth. It should look paler and a little fluffier before you add the blueberry reduction.

Add the icing sugar slowly

Always add icing sugar gradually and with the mixer on low speed. Apart from the obvious reason of not covering yourself in a cloud of white powder, adding it slowly gives you much more control over the final consistency and sweetness of the frosting. Taste as you go and stop adding when it’s exactly as sweet as you want it.

Sift the icing sugar

Always, always sift your icing sugar before adding it to the frosting! Icing sugar loves to clump and even one small lump can affect the final texture of your buttercream. A quick sift takes 30 seconds and it guarantees a silky smooth, lump-free frosting every time.

Use a digital scale to weigh ingredients

Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate and measuring correctly is very important to achieve the best result.

Recipe variations

• Blueberries best match lemons, don’t they? Turn this into a blueberry and lemon frosting by adding the zest of a lemon along with the vanilla extract. It is absolutely gorgeous on a lemon cake!
• Fancy a deeper, more intense berry flavour? Use a mix of blueberries and blackberries for your reduction for a darker, more complex fruit frosting that still looks stunning and tastes even more indulgent.
• Add a pinch of freeze-dried blueberry powder to the finished frosting for an extra boost of colour and flavour intensity without adding any extra moisture, which is a brilliant trick if you want an even more vibrant purple hue.
• Swap the vanilla extract for a tiny drop of another extract like lemon, coconut, almond, etc. for a different flavour combination. 

How to store

• Room temperature: If you have already frosted your cake or cupcakes, they can sit at room temperature for up to 1 day in a cool environment, covered with a dome lid to protect the frosting. If your kitchen is warm, it is best to pop them in the fridge as vegan buttercream can soften quite quickly in the heat. If you live in a warm climate or are baking in the summer and your kitchen is hot, do not leave the frosting out at room temperature, as it can spoil quickly.

• Refrigerator: Store any leftover frosting in an airtight container in the fridge for up to 1-3 days. When you are ready to use it, take it out and give it a good beat with your electric mixer to bring it back to that light, fluffy consistency. It will look a little firm and dense straight from the fridge but it comes back beautifully with a quick whip.

• Freezer: This frosting freezes well for up to 2 to 3 months. Transfer it to an airtight container or a freezer bag, press out any excess air, and freeze. When you need it, defrost overnight in the fridge then beat again until light and fluffy before using. It will be just as gorgeous as the day you made it.

*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.

Q and A

Why is my blueberry frosting too runny?

This may come down to the blueberry reduction not being reduced enough or not being cold enough when it went into the butter. If the reduction still has a lot of moisture in it or was even slightly warm, it will loosen the butter too much and you will end up with a soft, runny frosting.

The fix is to add more sifted icing sugar, a little at a time, until the frosting comes back to a pipeable consistency. In the future, make sure the reduction is properly thick and completely cold before it goes anywhere near the butter.

Why does my frosting look curdled or split?

If you added the blueberry reduction before it was fully cold, the frosting can split. The good news is this is usually fixable. Try beating the frosting on high speed for a few more minutes, it will often come back together. If it is really bad, try adding more icing sugar until it comes back together.

Can I make this frosting ahead of time?

Absolutely, and it is actually a great idea to make it a day ahead. Store it in an airtight container in the fridge the day before you bake your cake, and then re-beat it before using.

How much frosting does this make?

This recipe makes enough frosting to cover 12 cupcakes, or to frost a 2 layer 18cm cake. For a three layer cake, I would recommend doubling the recipe to make sure you have enough for between the layers as well as the top and sides.

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

You will LOVE this blueberry frosting because it is:

• simple and easy to make
• goes nicely on any cakes, cupcakes, muffins, etc
• full of juicy blueberry flavour

Want more recipes like this?

Try my other delicious frosting and dessert recipes you might enjoy!

• Blueberry Sheet Cake
• Strawberry Blueberry Pie
• Blueberry Cobbler
• Blueberry Coffee Cake
• Blueberry Lemon Muffins
• Lemon Blueberry Loaf Cake

Visit the cakes and cupcakes page and recipe page for more delicious recipes!

Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

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