This post may contain affiliate links which won’t change your price but will share some commission.
Cranberry Buttercream is a basic buttercream frosting that’s easy to make and holiday-ready for all your baked goodies.
Why We Love This Recipe
- Flavor – Sweet, buttery, tangy flavor of cranberry.
- Uses – It goes fantastically with both chocolate and vanilla cakes and cupcakes. Smear it between two sugar cookies for a delicious holiday sugar cookie sandwich.
- Color – The vibrant pink color is perfect for the holidays.
Ingredients
- Cranberry Syrup – This recipe calls for 1/4 cup of homemade cranberry syrup which is very easy and quick to make from fresh cranberries.
Let’s Make Cranberry Buttercream Frosting
- Mix the softened butter in a stand mixer or with a hand mixer for 1 minute or until it’s smooth.
- Gently mix in the cranberry syrup.
- Add the powdered sugar 1/4 cup at a time until fully mixed.
- Continue mixing for 4-5 minutes until it’s light a fluffy.
Krazy Kitchen Mom Tips
- I find that the quickest way to soften butter for baking is to cut the stick of butter into small slices or pieces and let it sit, at room temperature, for 20 minutes.
- Don’t be afraid to beat/mix the buttercream for the full 4-5 minutes. It helps to thoroughly mix the ingredients and give it a fluffy texture.
- If your buttercream is too stiff, add more liquid a teaspoon at a time. In this case, add more cranberry syrup.
- If your buttercream is too soft or too loose, add more powdered sugar a tablespoon at a time.
- To freeze this frosting, wrap in plastic wrap, put it in a zip-top bag, and freeze for up to 1 month. Thaw for 24 hours in the refrigerator.
- Decorate cupcakes and cakes with Sugar Cranberries for a very festive look.
More KKM Cranberry Recipes
- Cranberry Pecan Pie Crust Cookies
- Cranberry Syrup and Jam
- Cranberry Muffin Top Cookies
- Cranberry Margaritas
Cranberry Buttercream Frosting
Cranberry Buttercream is a basic buttercream frosting that's easy to make and holiday-ready for all your baked goodies.
Ingredients
Method
- Mix the softened butter in a stand mixer or with a hand mixer for 1 minute or until it's smooth.
- Gently mix in the cranberry syrup. (https://www.krazykitchenmom.com/homemade-cranberry-syrup-and-cranberry-jam/)
- Add the powdered sugar 1/4 cup at a time until fully mixed.
- Continue mixing for 4-5 minutes until it's light a fluffy.
Notes
Krazy Kitchen Mom Tips
- I find that the quickest way to soften butter for baking is to cut the stick of butter into small slices or pieces and let it sit, at room temperature, for 20 minutes.
- Don’t be afraid to beat/mix the buttercream for the full 4-5 minutes. It helps to thoroughly mix the ingredients and give it a fluffy texture.
- If your buttercream is too stiff, add more liquid a teaspoon at a time. In this case, add more cranberry syrup.
- If your buttercream is too soft or too loose, add more powdered sugar a tablespoon at a time.
- To freeze this frosting, wrap in plastic wrap, put it in a zip-top bag, and freeze for up to 1 month. Thaw for 24 hours in the refrigerator.
- Decorate cupcakes and cakes with Sugar Cranberries for a very festive look.
What are the directions for the cranberry syrup??
If you click anywhere it says “cranberry syrup” that is underlined it is a link to the syrup. Also, here it is for ease of access: https://www.krazykitchenmom.com/homemade-cranberry-syrup-and-cranberry-jam/
Couldn’t you possibly use cranberry sauce?
You may be able to although I haven’t tried so I can’t say for sure. If you do try it with cranberry sauce, I recommend that it be a smooth cranberry sauce.
How about a recipe for chocolate cupcakes to go with the frosting? Can’t wait to try this!
Hi Colleen! I just used a boxed chocolate cake recipe.
I added 1 extra egg than the box called for, used milk instead of water, and melted butter instead of oil. You can use these substitutions with any box cake mixed and it will taste homemade. Hope this helps.