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Why You’ll Love This Recipe
If you love a buttercream that’s not just sweet, but packed with flavor and color, then this Cranberry Buttercream is your new holiday essential. I use it to frost sugar cookies, pipe swirls onto cupcakes, and decorate Bundt cakes during the winter season. It has a soft pink hue, a velvety smooth texture, and just the right tangy bite from the cranberry puree.
This recipe is also the perfect companion to Lemon Spritz Cookies with Cranberry Buttercream, Chocolate Ginger Sugar Cookies, and even a bold Eggnog Bundt Cake. And if you’ve already made my Cranberry Puree, this comes together in no time!
Watch how I make this recipe
Tools That Make It Easier
- Measuring cup – To accurately measure butter and puree.
- Measuring spoons – Ensures balance between sugar and flavor.
- Glass mixing bowl – Great for prepping and holding ingredients.
- KitchenAid mixer – Makes the creaming process fast and fluffy.
- Silicone spatulas – Ideal for folding in diced cranberries without deflating the buttercream.
- Piping bags and metal piping tips – Perfect for neat, decorative swirls.
- Sifter – Helps remove any lumps in powdered sugar for smooth texture.
- Hand blender – Used to make the cranberry puree quickly and evenly.
What You’ll Need From Your Pantry
- 1 cup unsalted butter, room temperature
- 2 tablespoon cranberry puree (see below)
- 5 cups powdered sugar, sifted
- 8 fresh cranberries, finely diced (optional, for texture)
- 1 teaspoon vanilla extract
- Pinch of salt
Optional:
- 1 cup fresh or frozen cranberries
- 2 tablespoon sugar
- 2 tablespoon water
Before You Start: My Quick Tip
- Make sure the cranberry puree is completely cool before adding it to the butter.
- Sift your powdered sugar to avoid clumps.
- Add diced cranberries just before piping to preserve the texture.
- If the buttercream is too stiff, add a teaspoon of milk to loosen it up.
- For a deeper pink color, increase the cranberry puree by ½ tablespoon.
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Let’s Make It Together
1. Make the Cranberry Puree (if you don’t have it yet):
- Combine 1 cup cranberries, 2 tablespoon sugar, and 2 tablespoon water in a saucepan.
- Simmer over medium heat until cranberries burst and soften (about 10 minutes).
- Blend until smooth using a hand blender.
- Strain through a fine mesh sieve to remove skins.
- Let the puree cool completely before adding to the buttercream.
2. Prepare the Buttercream:
- Beat the softened butter in your mixer for 3 minutes until light and creamy.
- Add in cranberry puree and vanilla extract. Mix until fully incorporated.
- Gradually add powdered sugar, 1 cup at a time, mixing thoroughly between additions.
- Add a pinch of salt to balance the sweetness.
- If using, fold in finely diced cranberries with a spatula.
- Transfer the finished buttercream to a piping bag fitted with your favorite metal tip.
Recipe variations
- Cranberry-Orange Buttercream: Add 1 teaspoon orange zest for a citrusy burst.
- White Chocolate Cranberry Buttercream: Fold in ¼ cup melted and cooled white chocolate.
- Cranberry Cinnamon Buttercream: Add ¼ teaspoon ground cinnamon for cozy flavor.
Cut, Serve, and Store It Like a Pro
- Refrigerator: Store in an airtight container for up to 5 days. Bring to room temperature and re-whip before using. I often store leftover buttercream in a small jar and just re-whip when I need a quick frosting fix.
- Freezer: Scoop into a freezer-safe bag, press flat, and freeze for up to 2 months. I label my bags with the flavor and date, so I always know what I have on hand. Thaw in the fridge overnight, then let come to room temp and re-whip until smooth before piping. It's a lifesaver when you're baking ahead for the holidays!
Cranberry buttercream
This luscious Cranberry Buttercream is a festive twist on a classic favorite—smooth, creamy, and bursting with a hint of tart cranberry flavor. Made with real cranberry puree and a touch of vanilla, it pipes beautifully and adds a gorgeous pop of pink to cakes, cupcakes, and holiday treats. You can even fold in finely diced fresh cranberries for a little texture and sparkle!
Equipment
Ingredients
For the Cranberry Buttercream
- 1 cup unsalted butter room temperature
- 2 tablespoon cranberry puree
- 5 cups powdered sugar
- 8 Fresh cranberries finely diced, optional
- 1 teaspoon vanilla extract
- pinch salt
Optional Cranberry Puree
- 1 cup Fresh cranberries fresh or frozen
- 2 tablespoon granulated sugar
- 2 tablespoon water
Instructions
Make the Cranberry Puree
- Combine 1 cup cranberries, 2 tablespoon sugar, and 2 tablespoon water in a saucepan. Simmer the cranberries over medium heat for about 10 minutes, or until they burst and soften.
- Remove from heat and blend using a hand blender until smooth.
- Strain through a fine mesh sieve to remove the skins.
- Let the puree cool completely before using.
Make the Cranberry Buttercream
- Beat butter until smooth and creamy (about 3 minutes).
- Add cranberry puree and vanilla extract. Mix until combined.
- Slowly add powdered sugar, one cup at a time, mixing between each addition.
- Dice the fresh cranberries finely.
- Fold them gently into the buttercream with a silicone spatula.
- Transfer the buttercream into a piping bag fitted with a metal tip.
Nutrition
Calories: 74kcalCarbohydrates: 28gProtein: 0.1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 1mgPotassium: 6mgFiber: 0.2gSugar: 1gVitamin A: 239IUVitamin C: 1mgCalcium: 3mgIron: 0.01mg
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