blueberry bourbon basil whipped cream frosting

dscf3016Longest blog post title ever, but there’s not really a simpler description for this cake I made for Rose’s birthday this year. Which obviously dates this post to basically two months delayed, but um, better late than never? This was definitely one of my best cakes of the year. Look at that beautiful lavender color of the frosting – so pretty! And I swear it was tasty to boot, we have witnesses.

Inspired by Blue Star Doughnuts’ Blueberry Bourbon Basil doughnuts!
Makes 3 c “raw” frosting
1 pint fresh blueberries
Approx 0.7 oz fresh basil leaves
1/4 bourbon
3 c powdered sugar, sifted
1 c heavy whipping cream

dscf3005dscf3013dscf3014dscf3015Combine blueberries, basil leaves, and bourbon in a food processor or blender until as smooth as it’ll get. Pour into a large bowl and stir in powdered sugar. This made about 3 c of glaze for me, which was an extreme amount. So I tried to cook it down in a saucepan, which reduced the volume barely 10-15% and worried me the entire time (but no change in flavor profile when simmering over low heat). I also found it to be much too sweet on its own, so I used my hand mixer to make whipped cream from 1 c heavy whipping cream, then stirred in the glaze to taste. Much more manageable of a flavor.

Use glaze or whipped cream frosting to cover any mild, sweet flavored cake – I used earl grey cake but the flavor was lost relative to the powerful (yet wonderful) taste of the frosting.

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