Silky Black Currant Frosting (Printable Version)

Silky, tangy-sweet black currant frosting perfect for cupcakes and layer cakes

# Components:

→ Black Currant Reduction

01 - 1/2 cup black currant jam or preserves, seedless
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 - 1 pinch salt

→ Optional

07 - 1 to 2 teaspoons fresh lemon juice
08 - Fresh black currants for garnish

# Preparation steps:

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 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 creamed butter, beating on low speed after each addition to prevent lumping and maintain smooth incorporation.
04 - Mix in vanilla extract and a pinch of salt on low speed until fully incorporated throughout the frosting base.
05 - Add the cooled black currant reduction to the frosting base and beat on medium speed until fully incorporated and smooth. Scrape down the sides of the bowl as needed to ensure even distribution.
06 - If desired, add 1 to 2 teaspoons of fresh lemon juice for enhanced brightness and tang. Beat gently to blend until smooth.
07 - If frosting is too soft for application, refrigerate for 10 to 15 minutes. For additional adjustment, add more powdered sugar for stiffness or a splash of milk or cream for loosening.
08 - Frost cooled cupcakes, cake layers, or petit fours with an offset spatula or piping bag. Garnish with fresh black currants if desired.

# Expert Advice:

01 -
  • That bright, slightly tart flavor cuts through rich cake without needing lemon zest—it just works.
  • Your mixer does almost all the heavy lifting, so you can honestly make this while half-awake on a Sunday morning.
  • It pipes like a dream and holds its shape beautifully on petit fours or naked cake styles.
02 -
  • Room temperature butter is not a suggestion—I learned this the hard way by trying to shortcut with cold butter and ending up with frosting that looked like it had been through a blender on pulse.
  • Cooling the jam completely prevents it from creating hot spots that melt your cream and ruin the texture; this single lesson changed everything.
03 -
  • If your jam has seeds and you don't have seedless, push it through a fine mesh strainer before heating—takes two minutes and changes everything texture-wise.
  • This frosting can be made stiffer by adding more sifted powdered sugar or looser by adding cream or milk a teaspoon at a time, so don't panic if the consistency isn't perfect on the first try.
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