Black Currant Frosting (Printable format)

Silky, tangy-sweet frosting with vibrant black currant flavor. Ideal for topping cupcakes, layer cakes, and delicate petit fours.

# What You’ll Need:

→ Black Currant Reduction

01 - 1/2 cup black currant jam or preserves (seedless preferred)
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 Enhancements

07 - 1-2 teaspoons lemon juice (to taste)
08 - Fresh black currants for garnish

# Directions:

01 - Combine black currant jam and water in a small saucepan. Heat over low heat, stirring constantly until smooth and loosened, approximately 2-3 minutes. Remove from heat and allow to cool completely to room temperature before proceeding.
02 - Place softened butter in a large mixing bowl. Beat with electric mixer on medium speed for 2-3 minutes until butter becomes creamy, pale, and increased in volume.
03 - Gradually add sifted powdered sugar to the buttered mixture, beating on low speed after each addition until fully incorporated before adding more.
04 - Mix in vanilla extract and pinch of salt until evenly distributed throughout the frosting base.
05 - Pour cooled black currant mixture into frosting base. Beat on medium-high speed until completely incorporated and mixture is smooth and uniform. Scrape down sides of bowl as needed to ensure even blending.
06 - Add lemon juice if desired for additional brightness, beating until fully blended. If frosting is too soft for piping, refrigerate for 10-15 minutes to firm slightly before using.
07 - Frost cooled cupcakes, cakes, or petit fours as desired. Garnish with fresh black currants if using. Serve immediately or store according to guidelines.

# Expert Advice:

01 -
  • The black currant creates this incredible sophisticated tang that balances the buttery sweetness perfectly
  • It transforms ordinary vanilla cupcakes into something that feels like it came from a European patisserie
  • The color alone—this stunning pale lavender-pink—makes everything look professionally finished
02 -
  • Room temperature ingredients are non-negotiable here—cold butter will never incorporate smoothly with that currant reduction
  • The frosting will soften significantly at room temperature, so keep frosted treats relatively cool until serving
  • Black currant flavor intensifies over time, so this frosting actually tastes better the next day
03 -
  • Strain the jam through a fine-mesh sieve after heating if you're particular about texture—those tiny seeds can interrupt the silky finish
  • Freeze any leftover frosting in small portions for those moments when you need just a little something special
  • A tiny pinch of purple food gel can deepen the color if you want that really vibrant lavender look
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