Best 3 Cranberry Almond Buttercream Frosting Recipes

Indulge in a delightful culinary experience with our tantalizing Cranberry Almond Buttercream Frosting, a symphony of flavors that will elevate your baked creations to new heights. This versatile frosting is the perfect complement to a variety of desserts, from classic cakes to decadent cupcakes. Its vibrant cranberry hue and the nutty crunch of almonds add a touch of elegance and sophistication to any occasion. Dive into the velvety smoothness of this frosting, handcrafted with a blend of fresh cranberries, luscious almond butter, and a hint of zesty lemon.

Prepare to embark on a culinary journey with our step-by-step guide, guiding you through the process of creating this delectable frosting. With detailed instructions and helpful tips, you'll be able to whip up this frosting with ease, transforming your desserts into masterpieces. Discover the secret to achieving the perfect consistency, ensuring your frosting is neither too thick nor too runny, but just right for spreading or piping.

Along with the classic Cranberry Almond Buttercream Frosting, we present two additional variations that will tantalize your taste buds. Delight in the tangy Cranberry Orange Buttercream Frosting, where the vibrant flavors of cranberries and orange zest dance harmoniously on your palate. For a nutty twist, try the Almond Buttercream Frosting, a rich and creamy frosting that showcases the nutty goodness of almond butter.

Whether you're a seasoned baker or just starting your culinary adventures, our Cranberry Almond Buttercream Frosting is sure to become a staple in your recipe collection. Its versatility and deliciousness make it the perfect choice for any occasion, from casual gatherings to special celebrations. So, put on your apron, gather your ingredients, and embark on a delightful journey into the world of flavors with our Cranberry Almond Buttercream Frosting.

Check out the recipes below so you can choose the best recipe for yourself!

ALMOND-CRANBERRY CUPCAKES

Almond-Cranberry Cupcakes image

These deliciously moist cupcakes combine the sweetness of marzipan with the tartness of fresh cranberries, making them perfect for Christmas.

Provided by i like cake

Categories Desserts Cakes Cupcake Recipes

Time 40m

Yield 12

Number Of Ingredients 9

Ingredients

¾ cup halved fresh cranberries
2 tablespoons self-rising flour
½ cup unsalted butter
7 ounces marzipan
¼ cup white sugar
¼ teaspoon almond extract
¼ teaspoon vanilla extract
3 large eggs
½ cup self-rising flour

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
Pat cranberries dry with paper towels. Combine with 2 tablespoons flour in a small bowl and toss until coated.
Chop up butter and marzipan and place in the bowl of a food processor. Add sugar and blend until fairly smooth, scraping the sides as needed to get it all mixed. Mix in almond and vanilla extracts. Add eggs, one at a time, mixing well between each addition. Mix in 1/2 cup flour just briefly until incorporated. Mix in cranberries.
Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until tops are golden brown and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 196.5 calories, Carbohydrate 19.9 g, Cholesterol 66.8 mg, Fat 12 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 5.3 g, Sodium 103.5 mg, Sugar 13.5 g

CRANBERRY CUPCAKES WITH WHITE CHOCOLATE FROSTING

Cranberry Cupcakes with White Chocolate Frosting image

This recipe creates a light, tender cranberry cupcake--with just a hint of orange--that is then topped with a creamy, buttery white chocolate frosting. It's flavor heaven. You will have leftover frosting, as this recipe makes enough to generously frost 16 cupcakes, at least. Feel free to halve the frosting recipe, if needed.

Provided by Kim

Categories Holidays and Events Recipes Christmas Desserts Cupcakes

Time 1h25m

Yield 12

Number Of Ingredients 18

Ingredients

1 ¼ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
4 large egg whites, at room temperature
½ cup unsalted butter, softened
¾ cup white sugar
1 ½ teaspoons freshly grated orange zest
1 teaspoon vanilla extract
⅓ cup buttermilk, at room temperature
⅓ cup heavy cream, at room temperature
1 cup chopped fresh cranberries
1 cup unsalted butter, softened
1 ½ cups powdered sugar
¼ teaspoon salt
6 ounces white chocolate chips (such as Ghirardelli(R) Premium Baking Chips), melted and cooled slightly
¼ cup heavy cream
1 teaspoon vanilla extract
¼ teaspoon almond extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake pan with liners.
Sift flour, baking powder, and salt together in a small bowl. Set aside.
Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Set aside.
Cream butter and sugar with an electric mixer in a large bowl until light and fluffy. Mix in orange zest and vanilla extract. Add in 1/2 the flour mixture, mixing until just combined. Add buttermilk and heavy cream, mixing until just combined. Mix in remaining flour mixture until just combined. Batter will be thick.
Fold 1/3 of the beaten egg whites into the batter until incorporated. Fold in remaining egg whites until no streaks of egg white remain. Fold in chopped cranberries. Spoon batter evenly into each prepared cupcake liner, filling each liner about 7/8 full.
Bake in the preheated oven until cupcakes spring back lightly when touched, 20 to 25 minutes. Allow to cool 5 minutes in the pan before removing to a wire rack to cool completely, about 25 minutes.
Meanwhile, make the frosting. Beat butter in a bowl with an electric mixer on high speed until completely smooth, 3 to 4 minutes. Add powdered sugar and salt, and beat until smooth and well combined, another 2 to 3 minutes. Pour in melted white chocolate and beat until combined, 1 to 2 minutes. Pour in heavy cream, vanilla extract, and almond extract. Beat until frosting is smooth, light, and fluffy, 2 to 3 more minutes.
Frost the cooled cupcakes with the frosting.

Nutrition Facts : Calories 506.7 calories, Carbohydrate 48.4 g, Cholesterol 84.7 mg, Fat 33.7 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 21.1 g, Sodium 296.8 mg, Sugar 36.8 g

CRANBERRY BUTTERCREAM

Cranberry Buttercream image

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.

Provided by BreBea

Categories Dessert

Time 25m

Yield 4 cups

Number Of Ingredients 6

Ingredients

1 cup cranberry jelly, melted
4 -5 cups powdered sugar
1 cup butter, didn't measure
1 pinch salt
1 -2 teaspoon vanilla
1 tablespoon milk

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.

Nutrition Facts : Calories 983.7, Fat 46.3, SaturatedFat 29.2, Cholesterol 122.5, Sodium 468.4, Carbohydrate 147, Fiber 0.7, Sugar 143.8, Protein 0.8

Here are some tips and the conclusion for the Cranberry Almond Buttercream Frosting recipe:

Tips:

Use fresh cranberries. Fresh cranberries will give your frosting the best flavor. If you can't find fresh cranberries, you can use frozen cranberries, but thaw them completely before using.

Chop the cranberries finely. This will help them distribute evenly throughout the frosting and prevent them from sinking to the bottom.

Use high-quality almond butter. The better the almond butter, the better your frosting will taste. Look for an almond butter that is made with 100% almonds and has no added sugar or salt.

Cream the butter and almond butter together until light and fluffy. This will help incorporate air into the frosting and make it smooth and creamy.

Add the confectioners' sugar gradually. This will help prevent the frosting from becoming too stiff.

Beat the frosting on high speed for at least 2 minutes. This will help ensure that the frosting is light and fluffy.

Use the frosting immediately. Cranberry almond buttercream frosting is best used fresh. If you need to store it, place it in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Cranberry almond buttercream frosting is a delicious and versatile frosting that can be used on a variety of desserts. It's perfect for cakes, cupcakes, cookies, and even ice cream. The combination of cranberries and almond butter gives this frosting a unique and flavorful taste that is sure to please everyone.