Black Currant Frosting (Print)

Silky, tangy-sweet frosting bursting with black currant flavor for your favorite desserts.

# Ingredients:

→ 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

# Instructions:

01 - Combine black currant jam and water in a small saucepan. Heat over low heat, stirring constantly until smooth and loosened, approximately 2 to 3 minutes. Remove from heat and 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 creamed butter, beating on low speed after each addition to avoid lumps and ensure even incorporation.
04 - Mix in vanilla extract and a pinch of salt, beating until fully combined and aromatic.
05 - Add the cooled black currant reduction to the frosting and beat until fully incorporated and smooth. Scrape down bowl sides as needed to ensure even distribution.
06 - If desired, add 1 to 2 teaspoons fresh lemon juice for enhanced brightness and tartness. Beat until well blended.
07 - If frosting appears too soft for application, refrigerate for 10 to 15 minutes until it reaches desired consistency.
08 - Frost cooled cupcakes, layer cakes, or petit fours with a spatula or piping bag. Garnish with fresh black currants if desired.

# Pro Tips:

01 -
  • It tastes sophisticated and complex but comes together in under 20 minutes with just a mixer and a bowl.
  • That tangy-sweet balance makes it work on practically any cake, from chocolate to vanilla to lemon.
  • It's the kind of frosting that makes people stop mid-bite and ask what that flavor is.
02 -
  • The texture of your frosting depends entirely on using jam that's completely cooled—this is non-negotiable because warm jam melts the butter and creates a split, oily mess.
  • Not all jams are the same; some are much thicker than others, so you might need to add a touch more water or a splash of cream to get the consistency you want.
03 -
  • If your jam still has seeds or bits, press it through a fine strainer before warming—this tiny step makes the difference between good frosting and frosting that feels silky on your tongue.
  • Cold butter that hasn't been softened will create clumpy frosting no matter how long you beat it, so take the butter out of the fridge 30 minutes before you start.
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