Cranberry Buttercream
Elevate your desserts with the luscious, tangy-sweet flavor of homemade Cranberry Buttercream! This vibrant frosting combines the festive tartness of fresh cranberries with the creamy richness of whipped butter, creating a silky-smooth topping for cakes, cupcakes, or cookies. A homemade cranberry puree adds a natural pop of color and flavor, perfectly balanced with vanilla and a hint of salt. With just a few simple ingredients and a prep time of only 20 minutes, this easy-to-make buttercream is the ultimate way to add a seasonal twist to your baking. Whether you're decorating holiday treats or looking for a unique frosting idea, this cranberry-infused buttercream is sure to impress!
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Recipe Information
Ingredients
- 1 cup Fresh cranberries
- 0.5 cup Granulated sugar
- 0.25 cup Water
- 1 cup Unsalted butter (room temperature)
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 0.125 teaspoon Salt
- 2 tablespoons Heavy cream (optional)
Instructions
In a small saucepan, combine the cranberries, granulated sugar, and water.
Cook over medium heat, stirring occasionally, until the cranberries burst and soften (about 5-7 minutes).
Remove the cranberry mixture from heat and strain it through a fine-mesh sieve into a bowl to remove skins and seeds. Use the back of a spoon to press through as much pulp as possible. Allow the strained cranberry puree to cool completely to room temperature.
In a large mixing bowl, beat the unsalted butter with a hand or stand mixer on medium-high speed until pale and fluffy, about 3-5 minutes.
Reduce the mixer speed to low and gradually add the powdered sugar, 1 cup at a time, beating well after each addition to incorporate. Scrape down the bowl as needed.
Add the cooled cranberry puree, vanilla extract, and salt. Beat on medium speed until fully combined and smooth.
If the buttercream is too thick, add heavy cream 1 tablespoon at a time until you reach the desired consistency. If it’s too soft, chill it briefly and rewhip before using.
Use immediately to frost cakes, cupcakes, or cookies, or store in an airtight container in the refrigerator for up to 1 week. Before using, bring it to room temperature and rewhip for the best texture.
Nutrition Facts
Calories |
4156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.0 g | 260% | |
| Saturated Fat | 128.5 g | 642% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 551 mg | 184% | |
| Sodium | 354 mg | 15% | |
| Total Carbohydrate | 604.9 g | 220% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 579.5 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 95 mg | 7% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 239 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
