Cranberry-Almond Buttercream Frosting
This buttercream frosting with cranberries and almond extract adds a great tart-sweet flavor to white or pound cake.
Gallery
Recipe Summary
Ingredients
12
Original recipe yields 12 servings
Directions
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; protein 0.1g; carbohydrates 30.3g; fat 8.2g; cholesterol 10.4mg; sodium 28.7mg.
Full Nutrition