Berry Buttercream Frosting

I (Kathryn) decided to make a nice berry buttercream for my daughter's butterfly cake.  I wanted to have something pink or purple, and I had some blueberry puree leftover from the Mickey Mouse cake.  Why not a blueberry buttercream?  I searched and searched and found a suitable recipe here (http://www.mybakingaddiction.com/strawberry-cupcakes-recipe/).  Again, I loosely followed the recipe, fudging some of the amounts according to my own whims.  Overall it turned out very well, and it was well-received at the party.

To make this recipe, you'll need:

1 stick butter, softened
About 3 cups powdered sugar
2-3 tbsp pureed berries (blackberries, strawberries, raspberries and blueberries should all work fine for this)
2-3 tbsp heavy cream, or more as needed (you may not even need this, but have some handy, in case your frosting gets too thick)
2 tsp vanilla extract

Start by creaming the butter.  Add in the vanilla and the berries and beat to combine.  Begin adding the sugar a little at a time, beating well to incorporate.  As you add the sugar, add a little of the cream, if needed, to thin it out if it gets too stiff.

The consistency of this frosting should be like any other buttercream -- thin enough to spread easily but thick enough to hold its shape.  Frost your cake as usual and add any decorations you like.  If you use the blueberries, you may have a slightly speckled frosting resulting from little bits of the blueberry skins not getting completely pulverized.  This is perfectly fine and will not affect the taste negatively.

As with the other cake, I used fresh berries to decorate this cake and add some interest.  This is a great way to get your kids to eat fruit if they have an aversion!