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.n

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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.n

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 cranberriesu002du002djust 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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