Black Currant Frosting (Printable Version)

Silky, tangy-sweet frosting bursting with black currant flavor—ideal for cakes and cupcakes.

# What You Need:

→ Black Currant Reduction

01 - 1/2 cup black currant jam or preserves, seedless
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 - Combine black currant jam and water in a small saucepan. Heat over low, stirring until smooth and loosened, approximately 2 to 3 minutes. Remove from heat and allow to cool to room temperature.
02 - Beat softened butter in a large mixing bowl using an electric mixer on medium speed for 2 to 3 minutes until creamy and pale in color.
03 - Gradually add sifted powdered sugar to the butter, 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 butter mixture.
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 to taste and beat gently to blend until even.
07 - If frosting is too soft, chill for 10 to 15 minutes before applying to baked goods.
08 - Frost cooled cupcakes, cake layers, or petit fours. Garnish with fresh black currants if desired.

# Expert Advice:

01 -
  • It boasts a striking, natural purple color without the need for food coloring.
  • The balance of tangy fruit and rich butter creates a sophisticated flavor profile.
  • It is versatile enough for cupcakes, tiered cakes, or delicate petit fours.
02 -
  • Strain the jam before use to remove seeds and skins for a smoother finish.
  • Store covered at room temperature for 1 day, or refrigerate for up to 5 days.
  • If refrigerated, bring the frosting back to room temperature and re-whip it before use to restore its silky texture.
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