Best Cranberry Buttercream Recipes

BROWN SUGAR LAYER CAKE WITH CRANBERRY BUTTERCREAM

Steps:

• Heat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper.
• Sift the flour, baking powder and baking soda into a large bowl. Combine the buttermilk and vanilla extract in a small bowl.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, oil and salt. Beat on medium-high until very light and fluffy, about 5 minutes. Stop the mixer occasionally and scrape down the bottom and sides of the bowl. Add egg whites one at a time, mixing for about 20 seconds between each egg.
• Set mixer to low and alternate adding the dry and wet ingredients in three additions. Mix until a few spots of flour remain. Remove the bowl from the mixer. Using a rubber spatula, finish folding in the dry ingredients: Make sure to scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.
• Divide the batter among the prepared pans (about 2 2/3 cups per pan), smooth the tops and tap the pans on a countertop to release any large air bubbles. Bake cakes until golden and puffed, and a tester inserted into the center comes out clean, 25 to 30 minutes.
• Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully place them parchment-side down onto the rack to cool completely.
• Meanwhile, make the cranberry jam: Combine cranberries, sugar, 1/2 cup water, orange juice and zest, ginger and vanilla in a large saucepan over medium-high heat. Bring the mixture to a boil, stirring occasionally, and cook until the cranberries have burst and juices are thick and jammy, about 5 minutes. Cool mixture to room temperature, then use an immersion blender or food processor to purée the mixture until smooth. Set aside. (You should have about 2 1/2 cups.)
• Make the buttercream: In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water and whisk continuously until the sugar has dissolved and mixture is hot to the touch, 5 to 7 minutes.
• Return the bowl to the stand mixer, and using the whisk attachment, beat the egg white mixture until stiff, glossy peaks form and both mixture and bowl are cool to the touch, about 10 minutes.
• Switch to the paddle attachment, and reduce the speed to medium. With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. During this step, the buttercream will likely break and look curdled: Turn up the speed on the mixer for a few seconds, and it will come back together. Continue until all the butter is incorporated, then add the vanilla and salt. Slowly add 1/2 cup cooled cranberry jam, and mix until well combined. If the buttercream is extremely soft or runny, refrigerate for about 10 minutes, then whip until smooth.
• Assemble the cake: If necessary, use a serrated knife to trim the cake layers so they are flat and even. Add a small spoonful of buttercream onto a cardboard cake round or serving plate, and place the first layer of cake, cut side up, on top.
• Spread about 3/4 cup buttercream on top of the cake. Spread about 1/4 cup cranberry jam over the buttercream. Be careful not to spread the jam all of the way to the edge so it doesn't spill out the sides. Place the second cake layer on top, and repeat with buttercream and jam. Place the final layer on top, cut side down, and spread the top and sides of the cake with a thin, even layer of buttercream. (Store leftover jam in an airtight container in the refrigerator.)
• Refrigerate the cake until the buttercream is firm, about 30 minutes. Then spread the remaining buttercream in an even layer over the cake. Serve at room temperature.

CRANBERRY-ALMOND BUTTERCREAM FROSTING

Steps:

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

CRANBERRY BUTTERCREAM

Steps:

• Melt the cranberry jelly, add it to the mixer/bowl and whip until the bowl is cool to the touch. I used the whisk attachment on my mixer.
• Add the salt, vanilla, and butter until it starts to come together (1 cup or more, I didn't really measure, and buttercream isn't supposed to be healthy ;) ).
• When the butter and melted cranberry jelly come together (basically a flavored butter) start adding the sugar until you are at the sweetness level you like.
• Add some of the milk if the buttercream is too think.

WHITE CAKE/CRANBERRY FILLING & ORANGE BUTTERCREAM

Steps:

• 1. FOR CAKE: Beat butter at medium speed with an elecric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add orange zest and vanilla; beat until blended.
• 2. Combine flour and next 2 ingredients; add to butter mixture alternately with milk; beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
• 3. Beat egg whites at high speed until stiff peaks form. Stir egg whites into batter in 3 batches. Spoon into 3 greased (with shortening) and floured 9-inch round cake pans.
• 4. Bake in a preheated 325º oven for 25 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).
• 5. FOR FILLING: Bring first 3 ingredients and 3 cups of cranberries to a boil in a medium saucepan over medium-high heat. Boil, stirring often, 5 to 6 minutes or until cranberries begin to pop. Transfer 1 cup cranberry mixture to a small bowl, and stir in remaining 1/2 cup whole cranberries (this will be the cranberry topping). Transfer remaining hot cranberry filling mixture to another small bowl. Cool both mixures completely (1 hour). Cover; chill 8 hours.
• 6. FOR BUTTERCREAM FROSTING: Beat butter and next 2 ingredients at medium speed with an electric mixer 1 to 2 minutes or until creamy. Gradually add powdered sugar alternately with orange juice. Beat at low speed until blended and smooth after each addition. Stir in vanilla. If desired, add 1 to 2 TBSP. milk, 1 tsp. at a time, beating until frosting reaches desired consistency.
• 7. TO PUT IT ALL TOGETHER: Place one cake layer on a serving platter. Spoon 1-1/2 cups buttercream into a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Spread cake layer with half of chilled cranberry filling (without whole berries), spreading to edge of piped frosting. Top with second cake layer. Repeat procedure with frosting and remaining cranberry filling (without whole berries). Top with third layer. Spread remaining buttercream over top and sides of cake. Pipe a ring of frosting around top cake layer just inside the top edge. Spread cranberry topping (WITH whole berries) over top cake layer, spreading to edge of piped frosting. (Frozen cranberries, thawed, may be substituted for fresh.)