White Chocolate Blueberry Buttercream

Rich, light, and loaded with white chocolate-blueberry flavor, the beautiful color makes this so memorable. This recipe makes enough to frost 24 cupcakes or fill and frost an 8-9″ cake. If you want a two-tone effect, just omit half of the blueberries and set aside half of the frosting before adding the fruit.

Ingredients

2cups white chocolate chips
1cup heavy cream
3cups powdered sugar
1stick unsalted butterroom temperature
1teaspoon vanilla extract
1ounces freeze-dried blueberriesground into a powder

Instructions

Put the white chocolate in the bowl of your mixer. In a small saucepan bring the cream to a boil. Pour over the white chocolate chips and cover for five minutes. Stir until smooth. Let the mixture come to room temperature, about an hour. You can also refrigerate, bring back to room temperature before moving to next step.
With the whisk attachment, beat the ganache on high just until peaks form. Switch to paddle attachment. Add room temperature butter and powdered sugar and beat on medium-high until smooth and fluffy. Add vanilla and beat until combined. Add blueberry powder and beat on medium-high for another minute. Lower the speed and mix for a bit to remove air bubbles.
This buttercream will keep for three days in the refrigerator. Bring to room temp and rewhip before using. It can also be made without the blueberries for a pure white chocolate buttercream.