Ingredients:

  • 2 cups fresh or frozen blueberries
  • 1 tbsp fresh lemon juice
  • 1 tbsp granulated sugar
  • 8 oz full fat brick cream cheese
  • 1 cup unsalted butter, cool room temperature
  • 4 cups powdered sugar, sifted
  • 1 tsp pure vanilla bean paste
  • 1 pinch fine sea salt

Instructions:

  1. Combine the 2 cups of blueberries, 1 tbsp lemon juice, and 1 tbsp granulated sugar in a small saucepan.
  2. Cook over medium heat for 10-15 minutes until the berries burst and the liquid reduces to 1/3 cup.
  3. Remove from heat and press through a fine mesh sieve into a small bowl.
  4. Chill the reduction in the freezer for 15 minutes until it is cold to the touch.
  5. Place 1 cup of cool room temperature butter and 8 oz of cream cheese in your mixing bowl.
  6. Beat on medium speed for 2-3 minutes until the mixture is pale and completely smooth.
  7. Add the 1 tsp vanilla bean paste and a pinch of fine sea salt.
  8. Lower the mixer speed and gradually add 4 cups of sifted powdered sugar.
  9. Increase speed to medium and whip for 1 minute until the frosting looks fluffy and bright.
  10. Pour in the cooled blueberry reduction and fold by hand or mix on low until a uniform violet color emerges.