This is a perfect frosting for Thanksgiving. Not to mention, the tanginess of the berries really come through, which is really nice. Go the whole nine yards and pair this with a yummy Orange Cake.
I do have to stress again the technique on this one. When working with juice, frosting really wants to separate so you've got to be patient and alternately add small portions of the sugar and then the juice. If it seems like it's starting to go south, don't panic. Just add more sugar.
Ingredients
- 2 pounds powdered sugar (a.k.a. 2 boxes)
- 2 sticks butter, softened (a.k.a. 1 cup)**
- about 1/2 cup unsweetened cranberry juice
- 1 teaspoon vanilla (optional)
- 2 pinches of salt
- **if your butter is still cold, you can nuke it -- one stick at a time -- in the wrapper for 10 seconds.
- ***or frosts about 2 dozen cupcakes
Directions
With your mixer, cream the butter for about 2 minutes.
Add about 1/3 to 1/2 cup of dry ingredients. Once incorporated, add splash of the remaining wet ingredients -- just enough to get the texture to your desired frosting consistency. (I usually start with the vanilla then follow it with the cream.)
Repeat until all the dry ingredients are incorporated and the frosting is at your desired textured.
Spread on your cake or eat it straight off the mixer blade.
NOTE: You may not use all your juice...and that's okay. :o)
Adapted from
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Comments
I re-did this without the vanilla and I think I like it better. The vanilla seems to mellow out the cranberry, making the frosting less tangy. That said, I've made it optional. If you like your frosting with bite, then skip the vanilla.