Black Currant Frosting (Printable)

A creamy butter frosting infused with tangy black currant reduction for a perfect balance of sweet and tart flavors.

# What You'll Need:

→ Black Currant Reduction

01 - 1/2 cup black currant jam or preserves, seedless if possible
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 - In a small saucepan, combine black currant jam and water. Heat over low heat, stirring constantly until smooth and loosened, approximately 2 to 3 minutes. Remove from heat and allow to cool to room temperature.
02 - In a large mixing bowl, beat softened butter with 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 well combined.
04 - Mix in vanilla extract and a pinch of salt, beating until fully incorporated.
05 - Add the cooled black currant mixture to the frosting base and beat until fully incorporated and smooth. Scrape down the sides of the bowl as needed.
06 - If desired, add 1 to 2 teaspoons of fresh lemon juice for enhanced brightness and tartness, beating to blend thoroughly.
07 - If the frosting appears too soft, chill for 10 to 15 minutes before application.
08 - Frost cooled cupcakes, cake layers, or petit fours with the prepared frosting. Garnish with fresh black currants if desired.

# Expert Tips:

01 -
  • It transforms any plain cake into something that feels fancy and European without requiring specialty skills.
  • The tangy-sweet balance means you can actually taste the frosting instead of just tasting sugar.
  • It spreads like silk and holds its shape on cupcakes, making you look like you know what you're doing.
02 -
  • Never add warm jam to cold butter—the temperature difference causes the frosting to separate and look broken and oily, a mistake I repeated three times before I understood why.
  • Sifted powdered sugar is non-negotiable if you want silky frosting; lumpy sugar creates a grainy texture that no amount of beating will fix.
03 -
  • If your jam has visible seeds and you want silkier frosting, push it through a fine-mesh sieve before heating—worth the extra step for special occasions.
  • A stand mixer makes this effortless, but hand-held electric mixers work fine if you're patient; just plan for five minutes of beating instead of three.
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