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Blueberry Cream Cheese Frosting

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Makes about 2 cups

Ingredients
  

  • 4 ounces (113 grams) cream cheese, softened
  • ¼ cup (57 grams) unsalted butter, softened
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ teaspoon (1.5 grams) vanilla bean paste
  • 2½ cups (300 grams) confectioners’ sugar
  • ¼ cup (12 grams) freeze-dried blueberries, finely crushed (see Note)
  • 4 tablespoons (72 grams) blueberry preserves

Instructions

  • In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium speed until smooth and well combined, 1 to 2 minutes, stopping to scrape sides of bowl. Beat in salt and vanilla bean paste. With mixer on low speed, gradually add confectioners’ sugar and blueberries, beating just until combined. Beat in preserves. Increase mixer speed to medium; beat until fluffy and any large preserve pieces are broken down, 1 to 2 minutes, stopping to scrape sides of bowl. Use immediately.

Notes

Note: To finely crush whole freeze-dried blueberries, place in a small resealable plastic bag and pound with a rolling pin.
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