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Cranberry-Almond Buttercream Frosting

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"This buttercream frosting with cranberries and almond extract adds a great tart-sweet flavor to white or pound cake."
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10 m servings 192
Original recipe yields 12 servings (12 servings (enough for an 8-inch double layer cake))


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  1. Combine butter and shortening in a large bowl; beat with an electric mixer until light and fluffy.
  2. Combine frozen cranberries and milk in a blender; blend until pureed. Add to butter mixture with confectioners' sugar; mix until well combined. Beat in almond extract and vanilla extract. Stir until just blended, then beat until a thick frosting consistency is obtained.


  • Cook's Notes:
  • It is best to refrigerate this frosting at least 30 minutes before use. Store any leftovers in the refrigerator.
  • You don't need to defrost the cranberries--just run them under cold water prior to pureeing. You can use all butter instead of half butter, half shortening.

Nutrition Facts

Per Serving: 192 calories; 8.2 30.3 0.1 10 29 Full nutrition

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