Silky, tangy-sweet black currant frosting perfect for topping cupcakes, layer cakes, or elegant petit fours.
# What You'll Need:
→ Black Currant Reduction
01 - 1/2 cup black currant jam or preserves, seedless if possible
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
# 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, 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 butter, beating on low speed after each addition to prevent splashing.
04 - Mix in vanilla extract and a pinch of salt, beating until fully incorporated.
05 - Add the cooled black currant reduction to the frosting base and beat until fully incorporated and smooth. Scrape down the sides of the bowl as needed.
06 - If desired, add lemon juice for extra brightness and beat to blend thoroughly.
07 - If frosting is too soft, refrigerate for 10 to 15 minutes before using.
08 - Frost cooled cupcakes, cakes, or petit fours. Garnish with fresh black currants if desired.
