Total Time
Prep 20 mins
Cook 5 mins

Cranberry Buttercream. Yes. I couldn't find a recipe for it, so I made one myself. I just grabbed some cranberry jelly that I made from the freezer, melted it, and made a buttercream the normal way...WHIP IT! I hope you like this one. Works great with the Duncan Hines Pineapple flavored cake mix.

Ingredients Nutrition


  1. 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.
  2. 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 ;) ).
  3. 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.
  4. Add some of the milk if the buttercream is too think.
Most Helpful

This makes a nice icing, the cranberry flavor is really refreshing, but it's not a good decorator frosting. To achieve a decorator consistency I added a lot of extra powdered sugar. By the time I could swirl a cupcake it was too sweet to eat more than a couple bites, and the frosting wouldn't stay upright without immediate freezing, which I did for the photo. I know this recipe has serious potential and I will most definitely play around with it until I can use it for decorating. The color changes from a bright burgundy to a dark mauve and eventually (with more sugar) a pale mauve with bright red specks of cranberry. It would be a really lovely color on a wedding cake. Even though we can't eat this frosting, it didn't go to waste. I'm teaching my 5 year old daughter to decorate and this was a perfect opportunity to just let her go to town practicing her cupcake swirls. Thank you for sharing your creation, BreLeigh, I'm sorry I can't give the recipe, as written, a higher rating. Made for the Spring 2012 Pick-A-Chef event.

**Tinkerbell** April 09, 2012