Cranberry Frosting
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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.
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
- 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.
- Strain the cranberries – This is only required if you don’t want chunks of cranberry in your frosting.
- 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!
- 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.
- 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.
Recipe FAQ
4 to 6 cupcakes – depending on how much frosting you like on your cupcakes. Or 1 6-inch layer or single layer cake.
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.
Probably not pretty buttercream flowers, but you can probably do pretty swirls or swags.
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.
Small Batch Cranberry Frosting
Equipment
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!
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
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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