Friday, February 24, 2012
Blackberry Buttercream and Drizzle
With the weather getting warmer, I am starting to look forward to spring already. Blackberries are a wonderful summer fruit and can be used in so many different ways. Here is a pound cake with blackberry buttercream icing and blackberry sauce. Just use your favorite pound cake recipe or buy one already made at the grocery store. Serve with vanilla ice cream!
~Blackberry Buttercream Icing
1/2 cup butter, softened
1/2 cup fresh blackberries
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/8 teaspoon salt
1 (16-oz.) package plus 1 cup powdered sugar
Wash and dry the blackberries. Using a potato masher, smash the blackberries. Beat the butter, blackberries, vanilla extract, lemon zest, and salt at medium speed with an electric mixer until creamy.
Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.
3 1/2 cups fresh or frozen blackberries
1/4 cup sugar
1/4 cup water
1 tablespoon lemon juice
Bring blackberries, sugar, and water to a simmer in a medium saucepan, stirring occasionally. Simmer over low heat for 5 minutes. Smash with a potato masher. Strain through a fine sieve into a bowl. Stir in lemon juice. Cover and refrigerate until chilled.