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Cranberry Buttercream Frosting
Yield: 5 cups
Cranberry buttercream frosting is perfect for the holiday season. The buttercream is sweet, tart, and has amazing cranberry flavor. Pair this frosting with white cake, orange cake, or cranberry cake or cupcakes for a delicious holiday treat!
Equipment
Ingredients
- 6 oz (170 g) fresh cranberries
- ¼ cup (60 ml) water
- 2 cups (454 g) unsalted butter room temperature
- 5 cups (600 g) powdered sugar
- 2 tsp (2 tsp) vanilla extract
- ½ tsp (0.5 tsp) salt
- ¼ cup (60 ml) heavy cream
Instructions
- First, make the cranberry reduction. Add the cranberries and water to a small saucepan. Simmer the cranberries over medium-low heat, covered, and stir occasionally. Continue to cook until the cranberries pop and breakdown. Remove the saucepan from the heat. Use an immersion blender or transfer the cranberry mixture to a food processor or blender and pulse until smooth. The mixture will be very hot, so be careful. Run the sauce through a fine mesh strainer to remove any seeds. Transfer to a heatproof bowl and cool to room temperature.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature butter for about 5 minutes until it is light, fluffy, and pale in color.
- Add half of the powdered sugar and mix on the lowest speed setting until fully combined. Add the remaining powdered sugar and continue to mix on low until fully incorporated.
- Add the cooled cranberry reduction, vanilla extract, and salt and mix on low speed until combined. Slowly drizzle in the heavy cream while mixing on low speed. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
- Increase the speed on the mixer to medium and whip the buttercream for about 5 minutes until it is smooth and creamy. (Note: The frosting might appear to break or curdle - this is normal - just keep whipping.) Turn the mixer to low speed and mix the buttercream for several minutes to remove any air bubbles.
Notes
- Store the buttercream in an airtight container in the refrigerator for up to 2 weeks or in the freezer for 3 months. To use, bring the buttercream to room temperature and rewhip until it is smooth and creamy.
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