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Cranberry Frosting

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5 from 1 review

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Tart and not-too-sweet cranberry buttercream frosting is a beautiful way to decorate cakes, cupcakes, and anything in between!  Fresh cranberry sauce and a mix of cream cheese and butter make the creamiest and prettiest frosting. 

Fresh Cranberry Frosting Recipe

Given the time of year, chances are you may be full-on holiday baking right now.  Or at least planning!  And if you’re like me, you have about 3 different kinds of sugar cut-out cookies you want to bake; different shapes to make your gingerbread small batch cookies; and all the different holiday flavors you can add to a classic chocolate mini cake or vanilla mini cake!

The good news with the last two on that list – this small batch frosting would be divine on either and certainly bring on the holiday vibes!  I mean, not only does it feature a classic holiday fruit, but the color is so vibrant and beautiful!

Why You’ll Love This Frosting

  • Fresh Cranberries – Just like my cranberry pecan crumble bars, holiday cranberry granita, and no-bake cranberry mousse cheesecake, I use fresh cranberries so I can control the flavor.
  • Extra Creamy – This frosting is made with butter and cream cheese.  Using both makes the frosting super creamy.  
  • Less Sweet Buttercream Frosting – The cream cheese helps to make the frosting thick, so we don’t have to rely on excessive amounts of powdered sugar as a thickener.  This means, this cranberry buttercream is less sweet than traditional buttercream!
  • Easy – Even though we make our cranberry sauce, it is as simple as reducing it on the stovetop to make a jam.  From there, the frosting whips up in a matter of minutes.
Bowl of cranberry buttercream set on a table.

Easy Ingredients

  • Fresh Cranberries – Frozen will work too.  You can use canned (or homemade leftover) cranberry sauce- just keep in mind the flavor that will impart. 
  • Water – The water helps to reduce the cranberries without scorching them.
  • Cream Cheese – I recommend a brick of full-fat cream cheese.  Low-fat and carton cream cheese may result in a runny frosting.
  • Unsalted Butter – Always, so we can control the salt!
  • Powdered Sugar – Powdered sugar in frosting serves two purposes:  to make it sweet, and to make it thick and stable.  Thanks to the cornstarch in the powdered sugar.
  • Vanilla extract – For a subtle layer of flavor.
  • Salt – A wonderful flavor enhancer!

How To Make Frosting With Cranberries

  1. Reduce the cranberries to a sauce -Add the cranberries and a little water to a small saucepan.  Cook until the cranberries burst and the mix turns into a jammy sauce. 
  2. Strain the cranberries – This is only required if you don’t want chunks of cranberry in your frosting.
  3. Beat the vanilla, salt, butter, and cream cheese until smooth – Make sure the butter and cream cheese are at room temperature so they mix more easily!  
  4. Add the powdered sugar in increments – To avoid a powdered sugar mess!  Sift the powdered sugar into the butter mix – in increments – and beat after each addition until the frosting is light, thick, and creamy.
  5. Add the cranberry sauce with the last addition of powdered sugar – Mix until well incorporated, then taste the frosting.  For more cranberry flavor, add a little more cranberry sauce.
Holiday vanilla cupcake with a bite, set on a small cupcake stand.

Recipe FAQ

How many cakes/cupcakes can I frost with this recipe?

4 to 6 cupcakes – depending on how much frosting you like on your cupcakes. Or 1 6-inch layer or single layer cake.

Does the frosting need to be refrigerated?

The frosting will be fine if left at room temperature for 6 to 8 hours. Beyond that, I recommend refrigerating it because of the cream cheese.

Can I pipe intricate flowers or designs with this frosting?

Probably not pretty buttercream flowers, but you can probably do pretty swirls or swags.

Can I freeze the frosting?

You can – for up to 1 month and thaw in the refrigerator. Though, I’m not a fan of freezing frosting because I think it changes the consistency.

Single vanilla cupcake decorated with cranberry frosting and sugared cranberries on a small cupcake stand..
Pretty vanilla cupcakes frosted with holiday berry frosting.

Small Batch Cranberry Frosting

5 from 1 review
Tart and sweet small batch cranberry buttercream frosting is a beautiful way to decorate cakes, cupcakes, and anything in between!  Fresh cranberry sauce and a mix of cream cheese and butter to make the creamiest frosting.  Perfect on classic vanilla small batch cupcakes or a festive decoration on frosted butter cookies!
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Yield2 Cups (approx.)
Prep20 minutes

Ingredients

Cranberry Cream Cheese Buttercream

  • ½ cup fresh or frozen cranberries
  • 1 tablespoon water
  • 2 ounces cream cheese, room temperature
  • 3 tablespoons unsalted butter, room temperature
  • ½ teaspoon vanilla extract
  • 1 pinch salt
  • 1 ¼ cups powdered sugar

Instructions
 

Cranberry Cream Cheese Buttercream

  • In a small saucepan, add the cranberries and water. Cook the cranberries over medium-low heat until they start to burst and the mixture starts to resemble jammy sauce. This may take about 5 to 7 minutes.
    1/2 cup fresh or frozen cranberries, 1 tablespoon water
  • Strain the cranberries through a fine mesh strainer set over a bowl. Be sure to scrape the underside of the strainer to get all of the sauce – you should get about 1 to 2 tablespoons. Note – If you prefer a chunky frosting, you can skip straining the cranberry sauce and add about 1 to 2 tablespoons to the frosting. Set aside to cool.
  • In a medium mixing bowl, add the cream cheese, butter, vanilla extract, and salt. Using a hand held mixer on medium speed, beat the mix until it is light and creamy.
    2 ounces cream cheese, room temperature, 3 tablespoons unsalted butter, room temperature, 1/2 teaspoon vanilla extract, 1 pinch salt
  • In increments (to avoid spraying powdered sugar everywhere), sift the powdered sugar over the butter mix, beating after each addition. Tip – Sifting the powdered sugar will avoid lumps and grainy frosting.
    1 ¼ cups powdered sugar
  • With the last addition of powdered sugar, add 1 tablespoon of cranberry sauce, and continue beating until incorporated. Taste the frosting and if you prefer a stronger cranberry flavor, add more sauce. Additionally, if you prefer a thicker frosting, add more powdered sugar in 1 tablespoon increments.
  • Frost the cooled cupcakes, garnish with any decoration you like, and Enjoy!
I’d love to hear from you!If you try the recipe, please let me know! Leaving a comment + star encourages others to try it, and the support helps me continue to provide FREE recipes. Thank you!

Notes

  • Serving Size – This is a small batch recipe that can be doubled.  This recipe will yield enough frosting for 4 to 6 cupcakes (depending on how much frosting you like on your cupcakes) or 1 6-inch cake (single or double layer).
  • Cream Cheese – Use full-fat cream cheese for the best results.  Low-fat and spreadable carton cream cheese may result in a runny frosting.
  • Cranberries – I prefer to use fresh cranberries for pure cranberry flavor.  However, you can use leftover cranberry sauce from the holidays or even canned cranberry sauce if you prefer.
  • Sift Powdered Sugar – For smooth and not-grainy frosting, use a small sifter to sift the powdered sugar into the butter mix.  

Nutrition Estimates

Calories: 93kcal | Carbohydrates: 13g | Protein: 0.3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 16mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 13g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.02mg
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.

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5 from 1 vote (1 rating without comment)

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