Cranberry Buttercream Frosting
Recipe: #21911
November 28, 2015
Categories: Desserts, Cakes, Cranberry, 5 Ingredients Or Less, Christmas, Gluten-Free, No Eggs, Vegetarian, Sugar, Butter/Margarine, Kosher Dairy, more
"Use this pink frosting on your favorite white cake or cupcakes for the holidays."
Ingredients
Nutritional
- Serving Size: 1 (92.3 g)
- Calories 410
- Total Fat - 18.4 g
- Saturated Fat - 11.7 g
- Cholesterol - 48.8 mg
- Sodium - 5.8 mg
- Total Carbohydrate - 63.6 g
- Dietary Fiber - 0.1 g
- Sugars - 63.4 g
- Protein - 0.2 g
- Calcium - 6.5 mg
- Iron - 0.1 mg
- Vitamin C - 0.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Stir orange extract into cranberry sauce and set aside.
Step 2
Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on a medium speed and cream the butter until it is smooth and has lightened in color, about 3 minutes.
Step 3
Add confectioner's sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
Step 4
Add a pinch of salt and combine until well-incorporated.
Step 5
Slowly add half of the cranberry sauce and mix to combine. Continue adding the rest until you achieve the consistency and color you would like.
Step 6
For a firmer frosting, add more confectioner's sugar, a ¼ cup at a time. For a softer frosting, add a bit more cranberry sauce.
Step 7
Frost cake as desired.
Tips
No special items needed.