Make Blueberry Buttercream Frosting

• Thaw the 78 grams of frozen blueberries in the microwave until completely thawed. Puree the blueberries with all the juice in a food processor until it resembles a fine puree.
• Whisk together powdered sugar and instant clearjel in a small bowl. Set to the side.
• Using a stand mixer (preferred) or handheld mixer and a large bowl, beat the cream cheese until broken up and softened.
• Add the room temperature salted butter and continue to beat until there are no lumps, scraping the sides of the bowl as needed.
• While the mixer is on low, slowly sprinkle in the powdered sugar and instant clearjel mixture. The mixture will be thick, but continue to slowly beat on low until it is fully integrated.
• Add the pure vanilla, blueberry emulsion, and blueberry puree. Scrape down the sides of the bowl. Then beat the buttercream on high for two-three minutes. This important step will add air into the buttercream and make it light and fluffy.

  The buttercream will thicken over the next 10 minutes. If you did not use instant clearjel, add up to 1 more cup of powdered sugar for a thicker frosting.
• This buttercream is best served at room temperature. If you aren't serving it within 24 hours, refrigerate it, but remove it from the fridge a couple of hours before using so that it may come back to room temperature before frosting cakes, cupcakes, or serving.