Black Currant Frosting

The first time I worked with black currants, I was honestly skeptical—that deep purple color seemed almost too intense to trust. But one taste of this frosting changed everything about how I think about fruit and buttercream together. The tartness cuts through the rich butter in this magical way that keeps you coming back for just one more taste. Now it is the only frosting my sister requests for her birthday cake every single year.

Last summer I made three dozen cupcakes with this frosting for my nieces graduation party. Her friends kept asking where I ordered them from, and when I said homemade, nobody believed me until I showed them the empty mixing bowl. The color alone stops people in their tracks—that gorgeous jewel tone that photos never quite capture properly.

Ingredients

• Black currant jam or preserves: Using seedless saves you the straining step, but regular jam works fine too if you have the patience to push it through a sieve
• Unsalted butter: Let it soften completely on the counter—cold butter creates those frustrating tiny lumps that never quite beat out smooth
• Powdered sugar: Sifting first is non-negotiable here unless you enjoy picking dry sugar pockets out of your otherwise perfect frosting
• Vanilla extract: Pure vanilla makes all the difference in supporting the currant flavor without competing with it
• Lemon juice: Even a teaspoon wakes up the fruit flavor and keeps the buttercream from feeling too heavy

Instructions

Prepare the currant reduction:

Combine the jam with water in a small saucepan over low heat, stirring gently until it loosens into a smooth glaze. Let it cool completely—warm jam will melt your butter into a sad, separated mess.

Cream the butter:

Beat the softened butter for a solid three minutes until it looks pale and airy. This extra time is what transforms regular butter into that luxurious frosting texture.

Add the sugar gradually:

Pour in the sifted powdered sugar one cup at a time, starting on low speed to avoid a sugar cloud. The mixture will look crumbly at first, then come together into a thick paste.

Finish with flavor:

Mix in the vanilla and salt, then pour in that gorgeous cooled currant reduction. Beat until the frosting turns a stunning shade of purple and feels light enough to pipe.

Adjust and serve:

Add lemon juice if you want more brightness, or chill for fifteen minutes if the frosting feels too soft. Frost immediately or store covered until needed.

Save

My dad, who claims to not like sweets, ate three cupcakes the last time I made this. He kept saying he was just taste-testing the batch for quality control. The contrast between that tangy fruit punch and creamy butter somehow converts even the people who usually scrape off frosting.

Making It Ahead

You can make this frosting up to three days before you need it. Store it in an airtight container in the refrigerator, then let it come to room temperature and give it a quick whip with the mixer before using. The flavors actually develop and deepen overnight, which I discovered completely by accident when I made frosting the day before a party.

Pairing Ideas

Vanilla cake is the classic choice, but this frosting is incredible with chocolate—the combination tastes like a fancy truffle. Lemon cake works beautifully too, letting the citrus notes play off each other. My personal favorite might be pairing it with almond cake, something about that nutty warmth makes the currant sing.

Troubleshooting Texture

If your frosting is too stiff, add just half a teaspoon of cream or milk at a time until it reaches the consistency you want. Too thin means either your butter was too soft or the jam was still slightly warm—pop the whole bowl in the fridge for ten minutes and try again.

• Add food coloring only if the jam did not give you that vibrant purple you wanted
• Double the recipe if you are frosting a tall layer cake—running out halfway through is frustrating
• Keep a bowl of ice water handy to chill your mixing bowl if the buttercream starts getting too soft

Save

There is something deeply satisfying about sliding that first perfectly piped swirl onto a cupcake. Hope this becomes your go-to frosting too.

Recipe FAQs

→ Can I use fresh black currants instead of jam?

Fresh black currants would need to be cooked down with sugar to create a reduction similar to jam consistency. Using jam or preserves ensures the right sweetness and texture without additional preparation time.

→ How long does this frosting last?

Store covered at room temperature for up to 1 day, or refrigerate for up to 5 days. Bring back to room temperature and re-whip before using for the best consistency.

→ Can I make this frosting ahead of time?

Yes, prepare up to 2 days in advance and refrigerate. Let it come to room temperature, then re-whip with an electric mixer before applying to your baked goods.

→ What cakes pair best with black currant frosting?

The tangy flavor complements vanilla, lemon, or chocolate cakes beautifully. It also works well with almond or coconut bases for a sophisticated dessert combination.

→ How can I adjust the consistency?

Add more powdered sugar for a stiffer frosting that holds peaks well. For a softer, more spreadable texture, incorporate a splash of milk or cream until you reach the desired consistency.

→ Is it necessary to strain the jam?

Straining is optional but recommended for the smoothest texture. Removing seeds and skins ensures a perfectly creamy finish, especially important for detailed piping work.