鮮藍莓奶油做法 How to make Fresh Blueberries Buttercream Frosting

鮮藍莓奶油做法 How to make Fresh Blueberries Buttercream Frosting 

鮮藍莓奶油 Fresh Blueberries buttercream frosting 

材料: (這份量足夠用在 12個 cupcake)

鮮/雪藏藍莓 1 Cup Fresh/Frozen Blueberries 

水 1/4 Cup water

白砂糖 2 tbsp Granulated Sugar

粟粉 1 tbsp Cornstarch

淡忌廉 2 tbsp Whipping cream

無鹽牛油 1 Cup Unsalted butter, softened (室溫軟化) 

糖粉 1 Cup powdered sugar / confectioners’ sugar /icing sugar (我放了1 cup 少甜)

(1Cup=250ml)

（Tsp: 茶匙，Tbsp: 湯匙）

做法：

準備小鍋倒進鮮/雪藏藍莓+水+白砂糖+粟粉，開小火用馬鈴薯搗碎器壓或叉子破藍莓攪拌至糊狀（約十五分鐘）

離火放涼一回用網狀篩子隔去所有藍莓皮. 大約有 1/4Cup 多點的藍莓醬汁備用。

這時候另一大容器內加入牛油用電動攪拌器攪打至軟膏的情狀，加入淡忌廉和微溫的藍莓醬(不能太熱）繼續攪拌至完全混合。分兩次倒入糖粉攪拌勻就完成了。

最後就完成可以把藍莓奶油入袋唧花啦!! 今次用了 Wilton tip 4B & 1M 來唧花。

Wilton 4B tip

Wilton 1M tip

請按這：如何做藍莓檸檬杯子蛋糕 Lemon Blueberries Cupcakes

In a small saucepan over medium heat, combine blueberries, water, sugar, and cornstarch. Use a potato masher or the back of a spoon to smash the blueberries. Bring mixture to a simmer, stirring often. Cook for 15 minutes, or until the mixture has thickened and resembles the texture of jelly. Remove from heat, press blueberry mixture through a mesh sieve, and discard the solids. Transfer blueberry jelly (I had about 1/4 cup) 

In the bowl of a stand mixer, beat butter on medium-high speed until smooth and creamy. Add cream and the (1/4 cup) blueberry jelly. Mix until completely incorporated. Add half of the powdered sugar, mix well, and scrape down the sides of the bowl. Repeat with the second half of the powdered sugar.

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