Black Currant Frosting (Printable)

Silky, tangy-sweet topping bursting with black currant flavor, ideal for cupcakes and layered desserts.

# 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

# How To Make It:

01 - Combine black currant jam and water in a small saucepan. Heat over low heat, stirring constantly until smooth and loosened, about 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 an electric mixer on medium speed for 2-3 minutes until the butter becomes creamy, pale, and fluffy in texture.
03 - Gradually add sifted powdered sugar to the butter, beating on low speed after each addition until fully incorporated. Scrape down the sides of the bowl periodically to ensure even mixing.
04 - Mix in vanilla extract and pinch of salt until evenly distributed throughout the frosting base.
05 - Add the cooled black currant reduction to the frosting. Beat on medium speed until fully incorporated and the mixture is smooth and uniformly colored. Scrape down sides and bottom of bowl as needed.
06 - Taste the frosting and add lemon juice if additional brightness is desired. Beat briefly to combine. If frosting is too soft for piping, refrigerate for 10-15 minutes to firm slightly.
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 Tips:

01 -
  • The tangy currant flavor balances the sweet buttercream so nothing feels cloying or heavy
  • It comes together in twenty minutes but looks like something from a fancy European bakery window
  • The texture is incredibly silky and pipes beautifully onto cupcakes or layer cakes
02 -
  • If your frosting looks curdled or separated, keep beating—it often comes back together with patience
  • Room temperature ingredients are not optional here—cold components create texture issues no amount of mixing can fix
  • This frosting softens faster than plain buttercream in warm weather, so keep frosted treats cool until serving
03 -
  • Strain the jam mixture through a fine mesh sieve while it is still warm for the smoothest possible texture
  • Taste your frosting after the currant reduction is added—some brands of jam are sweeter than others
  • Use gel food coloring instead of liquid if you need to adjust the purple shade without thinning the frosting
Go back