A silky, tangy-sweet frosting bursting with black currant flavor—perfect for cupcakes, layer cakes, or petit fours.
# What You 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 lemon juice
08 - Fresh black currants for garnish
# Steps:
01 - In a small saucepan, combine black currant jam and water. 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 ensure proper incorporation.
04 - Mix in vanilla extract and a pinch of salt, beating until combined.
05 - Add the cooled black currant reduction to the frosting base and beat until fully incorporated and smooth. Scrape down bowl sides as needed.
06 - If desired, add lemon juice to taste, beating gently to blend thoroughly.
07 - If frosting is too soft, chill for 10 to 15 minutes before using. If frosting is too stiff, add a splash of milk or cream and re-beat.
08 - Spread frosting onto cooled cupcakes, cakes, or petit fours. Garnish with fresh black currants if desired.
