Huckleberry Cream Frosting
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 22
Ingredients
4 oz cream cheese, softened2 sticks butter, softened (1 cup)4 cups powdered sugar1 cup huckleberries, fresh or frozen2 tbsp cornstarch1 tsp salt1 tsp vanilla extract
1. If the huckleberries are frozen, heat them on the stove until thawed.
2. Puree them once they are thawed.
3. After the berries are pureed, heat them again until they are hot and bubbly.
4. Add the cornstarch and mix with a wire whisk until thickened.
5. Once thickened, remove from heat and let cool completely.
6. In a seperate large bowl, beat the butter until fluffy, and gradually add the powdered sugar.
7. Add the salt and vanilla, beat mixture until well incorporated.
8. Beat in the huckleberry puree until well incorporated.
9. Frost cake or cupcakes and refrigerate.
Serving Size: frosts 20-24 regular sized cupcakes generously
Number of Servings: 22
Recipe submitted by SparkPeople user LORIBETHXOXO.
2. Puree them once they are thawed.
3. After the berries are pureed, heat them again until they are hot and bubbly.
4. Add the cornstarch and mix with a wire whisk until thickened.
5. Once thickened, remove from heat and let cool completely.
6. In a seperate large bowl, beat the butter until fluffy, and gradually add the powdered sugar.
7. Add the salt and vanilla, beat mixture until well incorporated.
8. Beat in the huckleberry puree until well incorporated.
9. Frost cake or cupcakes and refrigerate.
Serving Size: frosts 20-24 regular sized cupcakes generously
Number of Servings: 22
Recipe submitted by SparkPeople user LORIBETHXOXO.
Nutritional Info Amount Per Serving
- Calories: 184.2
- Total Fat: 10.2 g
- Cholesterol: 28.3 mg
- Sodium: 123.2 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 0.2 g
- Protein: 0.5 g
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