Easy Cranberry Buttercream Frosting for Cookies, Cupcakes, or a Dessert Dip!
Sure, cranberry is a sidekick to turkey at the Thanksgiving table, but this tart little berry is perfect for Christmas and really, year round. This recipe for Cranberry Buttercream Frosting uses only three ingredients - canned whole berry cranberry sauce, butter, and powdered sugar.
You can definitely use homemade cranberry sauce, if you prefer. That will give it a richer flavor and taste more like cranberries! I find canned cranberry sauce a little bland, but homemade sauce will really be tart and sweet.
My frosting turned out perfect! While you can totally use a lot more powdered sugar, I felt that it plus the sugar in the cranberry sauce would be far too sweet. It is up to you. Sometimes it's okay to be too sweet, especially if you are having a frosted cookie with coffee!
Can you make this recipe dairy free?
Yes, you can absolutely make this recipe dairy free. Just use dairy free butter (like Earth Balance, Country Crock Plant Butter, or Miyoko's.) It can be used 1:1 in place of regular butter. Just remember these tips:
- Choose a stick, not a tub. Sticks have the right fat content and tub butter can make the frosting too soft.
- Add more powdered sugar if needed. Sometimes you will need an extra ¼-1/2 cup to get a stiffer frosting.
- If it gets too soft, refrigerate for 10-15 minutes and rewhip.
What should I use this cranberry buttercream frosting for?
As with most of my recipes, anything goes, really! I made gluten free sugar cookies for a simple way to serve this gorgeous frosting. Other ideas include vanilla cupcakes, cookie cups, lemon cake, white chocolate cookies, scones, in between two cookies for a cookie sandwich, or even a frosting board.
This recipe is easy to whip up quickly. Sometimes the chaos of the holidays means toiling away for hours in the kitchen, but sometimes it means using store-bought cookie dough and an easy frosting recipe like this one. Trust me, no one will care or notice!
Cranberry Buttercream Frosting
This pretty pink icing is made with just three ingredients - cranberry sauce (homemade or storebought,) powdered sugar, and butter!
Ingredients
- 2 sticks of butter, softened to room temperature (1 cup)
- 3 ½ - 4 cups of powdered sugar (more if desired!)
- ¾ cup whole berry cranberry sauce
Instructions
- Cream together butter and cranberry sauce in a mixer.
- Slowly add in powdered sugar until it is combined.
- Beat frosting until creamy.
- Add more powdered sugar if it is not the consistency you had hoped for.
- Frost cooled cookies or cupcakes or refrigerate until you need it.
Notes
Can store in refrigerator for up to a week in an airtight container.
If it has been refrigerated, let it come to room temperature and re-whip before using.
Can freeze for up to 3 months. Just thaw in fridge overnight.
