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My review
Cranberry-Almond Buttercream Frosting
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15
Noelle
"This buttercream frosting with cranberries and almond extract adds a great tart-sweet flavor to white or pound cake."
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Ingredients
10 m servings 192Original recipe yields 12 servings (12 servings (enough for an 8-inch double layer cake))
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine butter and shortening in a large bowl; beat with an electric mixer until light and fluffy.
- 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.
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Footnotes
- 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.