This buttercream frosting with cranberries and almond extract adds a great tart-sweet flavor to white or pound cake.

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
12
Yield:
12 servings (enough for an 8-inch double layer cake)
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine butter and shortening in a large bowl; beat with an electric mixer until light and fluffy.

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  • 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

192 calories; protein 0.1g; carbohydrates 30.3g; fat 8.2g; cholesterol 10.4mg; sodium 28.7mg. Full Nutrition
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