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Blackberry Buttercream Frosting 1 c unsalted butter, room temperature ½ c seedless blackberry jam 4-6 cups powdered sugar Beat butter and jam with electric mixer with paddle attachment. Cream until well incorporated, bout two minutes. Gradually add powdered sugar until you reach the desired consistency.
Nervous about your first swiss buttercream? Not anymore! Everything you need to know before you tackle the fabulous frosting. A swiss buttercream differs characteristically from your mom's buttercream because it is made of granulated sugar (instead of powdered sugar), egg whites, and plenty of butter. It requires a few more steps, but the end product is worth the effort.