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 ORANGE CAKE RECIPE

Steps:

• Preheat the oven to 350ºF and prepare three 6-inch or two 9-inch cake pans by spraying the sides with cooking spray and placing a wax or parchment paper circle into the bottom of each one. Measure the cake flour by spooning into your measuring cup and leveling it. Place it into a medium sized bowl and add the baking powder, baking soda, and salt. Whisk together and set aside. Mix together the orange juice and whole milk and set aside.
• In the bowl of your stand mixer (a handheld mixer works fine too!), cream the butter for on high for two minutes until it's light and fluffy. Add in white granulated sugar and continue to mix on high for another two minutes, scraping down the bowl and paddle as needed. Add the eggs one at a time, mixing thoroughly after each addition. Add the orange zest, sour cream, and vanilla and mix for one minute on medium-high, scraping down the bowl and paddle once more.
• With the mixer on low speed, add in the dry ingredients and mix until just combined. Add the whole milk and orange juice mixture in a steady stream and mix until just incorporated. Scrape down the sides and bottom of the bowl and give it a few stirs to make sure there are no lumps. Make sure the cranberries are coated in 1 Tbsp of flour, then gently fold them into the batter.
• Pour batter evenly between the cake pans (fill them no more than ⅔ full) and bake for 30-35 minutes, until a toothpick inserted comes out clean. Cool the cakes in the pan for ten minutes before removing and continuing to cool on a wire rack or flat surface.
• With a hand mixer or paddle attachment on your stand mixer, cream the butter with the orange zest on medium-high until the butter is creamy and light (almost white) in color. About 7 minutes.
• With the mixer on low, add the powdered sugar a few cups at a time, scraping down after each addition and making sure each addition is fully incorporated before adding the next one.
• Add the orange juice, milk, and salt and mix on medium-low for another two minutes until fully incorporated.
• Once the Cranberry Orange Cakes have cooled completely, fill and frost the layers with Orange Buttercream. To create the design pictured, fit one piping bag with Wilton Tip 4B and another piping bag with Wilton Tip 1M before filling each with the remaining Orange Buttercream. Pipe rosettes and stars onto the top of the cake in a crescent moon shape, then pipe some more onto the bottom of the cake on the opposite side. Add some sugared cranberries and candied orange slices wherever you wish!

CRANBERRY BUTTERCREAM CHOCOLATE CAKE

Steps:

• Toss into a small saucepan, 3 cups cranberries with 1/4 cup granulated sugar, and 1/3 cup of water. Cook over low heat for about 5 to 8 minutes, until the cranberries cook down to a thick, juicy mixture.
• Remove from heat, and allow to cool for a few minutes.
• Next, transfer the entire mixture to your blender, and puree on high speed until creamy smooth, scraping the sides down. Chill the cranberry puree. This can be done up to two days ahead.
• Next, make your chocolate cake (our recipe below), or a box cake of your choice. Follow the directions on the box, or below.
• Next, pour the batter evenly into two 9-inch cake pans and bake the cake (at the temperature according to the recipe), and bake for about 25 to 30 minutes, or until a toothpick inserted comes out clean.
• Allow the cakes to cool for about 20 minutes. Then turn the cakes out onto a wire rack to cool completely before frosting.
• In a deep, large mixing bowl, add the softened butter and 3 cups confectioner's sugar, along with 1/2 cup plus 2 tablespoons of cranberry puree. (reserve the remaining puree for another recipe)
• Beat for about 5 minutes, scraping down the sides often, until light and fluffy. Add more powdered sugar if you want a stiffer buttercream.
• Place 2 sheets of wax paper onto a clean work surface. Then place both cakes onto the wax paper.
• Flip one cake over, and frost the cake ( it's best to frost the flat side of the cake and for it to be the bottom layer).
• Next, place the second cake on top and continue to frost the entire cake with the remaining cranberry buttercream.
• Refrigerate the entire cake until ready to serve. Best kept chilled.
• Serves 10 to 12

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.