Blackberry Cream Cheese Frosting

I’ve used this frosting twice in the past week. Once for my snickerdoodle cupcakes, and this morning on some sugar cookies. EVERYONE raved about how delicious this frosting is, so I think its worthy of sharing :)

Note: This is a large batch, it makes enough for cupcakes and cookies.

Ingredients:

2 8-oz packages of cold Neufchatel cheese

(regular cream cheese is fine, I just happen to like this cheese the best)

3 cups powdered sugar

3 cups tapioca flour

1-2 teaspoons vanilla extract

About ½ cup of blackberry juice/puree, fresh.

Directions:

1. Place both packages of cream cheese in stand mixer (or whatever you got) and all three cups of sugar. Slowly blend until it begins to get creamy.

2. Add vanilla extract while blending.

3. Up the speed a little, slowly add in the tapioca flour.

4. Make sure to scrape the bowl at this point, the tapioca flour can and will make it a thicker sticky consistency. You want to also whip it on medium speed after scraping the bowl, for about a minute or so.

Prepare the black berries:

I used frozen ones that I melted in the microwave which works perfect for this because it produces a lot of ‘juice’ You can also use fresh blackberries and roast them (just put them in something similar to a pie tin and cook until juicy in the oven at 350f) But the problem with roasting fresh is that you have to wait for them to cool. The blackberry juice needs to be either slightly cold, or room temperature. Not freezing, Not hot, if either of those occurs it will ruin the cream cheese blend you already have made.

Anyway, I didn’t measure this exactly, I just turned the mixer on and added juice until I liked the color. I melted somewhere around 1/3 to ½ cup of blackberries, but probably only used ¼ cup of juice. Once it turned purple I added just a few full berries and lightly blended so they would stay mostly together.

Another note: I like to make things less sugary if at all possible which is why I used tapioca flour. It’s a gluten free flour, but when used in recipes it tends to add a taste of sweetness, although there is no sugar in it. If you don’t care so much about the sugar, you can replace the 3 cups of tapioca flour with powdered sugar to make it a total of 6 cups.

I will have pictures to come in the future :) enjoy!