Black Currant Frosting (Printable)

Silky, tangy-sweet frosting bursting with black currant flavor for your favorite desserts.

# Ingredient List:

→ Black Currant Reduction

01 - 1/2 cup black currant jam or preserves, seedless
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

07 - 1 to 2 teaspoons fresh lemon juice
08 - Fresh black currants for garnish

# Steps:

01 - Combine black currant jam and water in a small saucepan. Heat over low heat, stirring until smooth and loosened, approximately 2 to 3 minutes. Remove from heat and allow to cool to room temperature.
02 - In a large mixing bowl, beat softened butter with an electric mixer on medium speed for 2 to 3 minutes until creamy and pale in color.
03 - Gradually add sifted powdered sugar to the creamed butter, beating on low speed after each addition to avoid splashing.
04 - Mix in vanilla extract and a pinch of salt until fully combined.
05 - Add the cooled black currant reduction and beat on medium speed until fully incorporated and smooth. Scrape down bowl sides as needed to ensure even distribution.
06 - If desired, add lemon juice for brightness and beat to blend thoroughly. If frosting is too soft, refrigerate for 10 to 15 minutes before using.
07 - Frost cooled cupcakes, cakes, or petit fours with desired amount. Garnish with fresh black currants if preferred.

# Expert Advice:

01 -
  • This frosting tastes gourmet but comes together in the time it takes to heat jam, no candy thermometer drama required.
  • The tanginess cuts through rich cake in a way that makes people keep reaching for another bite, wondering what the secret is.
  • It's foolproof enough for a weeknight cupcake but elegant enough to crown a proper celebration cake.
02 -
  • If you use warm jam, your frosting will break and become greasy—let it cool to room temperature or even place it briefly in the fridge, and everything stays creamy.
  • Straining seedless jam through a fine sieve removes any stray pulp and creates an almost silk-like reduction that blends seamlessly, making the final frosting look professionally smooth.
  • Powdered sugar must be sifted before measuring, not after, or you'll end up with too much and a frosting that's stiff and difficult to work with.
03 -
  • Taste your jam before committing to the recipe—if it's exceptionally sweet, you might want to add the full amount of lemon juice, or even an extra teaspoon to balance the flavor.
  • For a frosting with more character, use a jam with visible pulp and strain it yourself; store-bought seedless jams can sometimes taste one-dimensional by comparison.
  • If you're frosting delicate petit fours or macarons, beat the finished frosting for an extra minute until it's almost meringue-like, and it'll hold sharper piped edges.
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