Blackberry Balsamic Buttercream Frosting

Beat the room temperature butter and blackberry balsamic sauce on high until fluffy. Add in the marshmallow fluff and continue to beat on medium/high. Scrape the sides of the bowl, add the vanilla and powdered sugar, and continue to beat until smooth. Cover and put in the fridge for 15 minutes before using.

This makes enough to fill and frost an 8 or 9-inch two-layer cake, and it’s great with lemon poppy seed cake.

Note: Blackberry preserves can be substituted if you can’t find blackberry balsamic sauce, but it won’t have the same tangy taste.