Cranberry Buttercream Frosting

20m
Prep Time
0m
Cook Time
20m
Ready In


"Use this pink frosting on your favorite white cake or cupcakes for the holidays."

Original is 10 servings

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.

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