BROWN SUGAR LAYER CAKE WITH CRANBERRY BUTTERCREAM
An easy cranberry jam lends its naturally pink hue and pleasantly tart flavor to this stunning cake. It's also tucked between the layers of a fluffy brown sugar buttermilk cake for an extra hit of cranberry and gorgeous color. You'll have enough jam for the buttercream and cake filling, plus some extra for your morning toast or oatmeal. This recipe might seem like a lot of steps, but you can also make and store the jam in the refrigerator up to about a week in advance. For best results and the fluffiest cake, make sure all of the cake ingredients are at room temperature before forging ahead.
Provided by Yossy Arefi
Categories cakes, dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 22
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.
Nutrition Facts : @context http, Calories 828, UnsaturatedFat 17 grams, Carbohydrate 97 grams, Fat 47 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 27 grams, Sodium 401 milligrams, Sugar 69 grams, TransFat 2 grams
CRANBERRY BUTTERCREAM
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
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
APPLE CRANBERRY BARS WITH ORANGE BUTTERCREAM FROSTING
Make and share this Apple Cranberry Bars With Orange Buttercream Frosting recipe from Food.com.
Provided by Mercy
Categories Bar Cookie
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F; grease a 15 x 10 x 1-inch jelly roll pan.
- In a large mixer bowl, combine the sugar, butter, eggs, orange peel and vanilla extract.
- Beat on medium speed, scraping the bowl often, for 2 to 3 minutes until well mixed.
- Reduce the speed to low; add the flour, baking soda and salt.
- Continue beating, scraping the bowl often, for 1 to 2 minutes until well mixed.
- By hand, stir in the apples, cranberries and nuts.
- Spread in the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely.
- In a small mixer bowl, combine the butter, cream cheese and vanilla extract.
- Beat on medium speed, scraping the bowl often, for 1 to 2 minutes until well mixed.
- Reduce the speed to low.
- Continue beating, gradually adding the powdered sugar, orange peel and enough milk for desired spreading consistency.
- Thinly frost the cooled bars; cut into bars.
Nutrition Facts : Calories 282, Fat 15, SaturatedFat 7.8, Cholesterol 48.7, Sodium 204.6, Carbohydrate 35, Fiber 1.3, Sugar 23.9, Protein 3.2
CRANBERRY CUPCAKES WITH WHITE CHOCOLATE FROSTING
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
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
BUTTER CREAM FROSTING II
This quick and easy buttercream is made with margarine and shortening, just like the in-store bakeries!
Provided by Kris
Categories Desserts Frostings and Icings Buttercream
Time 20m
Yield 24
Number Of Ingredients 6
Steps:
- In a large bowl, cream margarine and shortening until light and fluffy. Add salt, vanilla, confectioners' sugar and milk. Beat well.
Nutrition Facts : Calories 172.1 calories, Carbohydrate 25 g, Cholesterol 2.6 mg, Fat 8.2 g, Protein 0.2 g, SaturatedFat 2.4 g, Sodium 50.3 mg, Sugar 24.6 g
More about "cranberry buttercream food"
CHOCOLATE CAKE WITH CRANBERRY BUTTERCREAM ~ A SHOW …
From theviewfromgreatisland.com
4.7/5 (34)Calories 492 per servingCategory Dessert
- Preheat the oven to 375F Butter and flour two 9-inch nonstick cake pans. I like to put a round of parchment paper on the bottom of each one.
- Put the sugar, chocolate, butter, and the water in a medium to large saucepan and cook, stirring, over medium heat until it all melts together smoothly. Set aside to cool for a few minutes.
- Whisk in the baking soda, powder, and salt. Then slowly whisk in the flour, making sure not to over mix...small lumps are fine.
THE BEST CRANBERRY BUTTERCREAM FROSTING - TWO SISTERS
From twosisterscrafting.com
Servings 2Estimated Reading Time 3 minsCategory FrostingTotal Time 10 mins
- Add powdered sugar on low speed until the powdered sugar and butter is completely combined.
- This is a "wet" frosting, if it too thin, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you get until you have the frosting at the desired consistency.
CRANBERRY RECIPES FOR EVERY MEAL - FOOD COM
From foodnetwork.com
Author By
LAYERED CRANBERRY CAKE WITH BUTTERCREAM FROSTING - CARLSBAD …
From carlsbadcravings.com
WHITE CAKE WITH CRANBERRIES AND WHITE CHOCOLATE BUTTERCREAM
From leitesculinaria.com
WHITE CAKE WITH CRANBERRIES AND WHITE CHOCOLATE BUTTERCREAM
From thevanillabeanblog.com
DECADENT CRANBERRY CHRISTMAS CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
KETO CRANBERRY VANILLA BUTTERCREAM FROSTING WITH SPICY VARIATIONS
From lowcarbsosimple.com
WHITE CAKE WITH CRANBERRY BUTTERCREAM FROSTING - JENNA LANG
From eatdrinkpretty.com
CRANBERRY BUTTERCREAM FROSTING RECIPE - RECIPEZAZZ.COM
From recipezazz.com
CRANBERRY VANILLA CUPCAKES WITH WHITE CHOCOLATE FROSTING
From thereciperebel.com
CRANBERRY ORANGE CAKE - ALSO THE CRUMBS PLEASE
From alsothecrumbsplease.com
CRANBERRY BUTTERCREAM CHOCOLATE CAKE - 2 SISTERS RECIPES
From 2sistersrecipes.com
STEAMED WASHINGTON CRANBERRY PUDDING WITH BUTTERCREAM SAUCE
From cairnspring.com
CRANBERRY BUTTER — LET'S DISH RECIPES
From letsdishrecipes.com
CRANBERRY BUTTERCREAM ARCHIVES - 2 SISTERS RECIPES BY ANNA AND LIZ
From 2sistersrecipes.com
HOMEMADE CRANBERRY FILLING WITH ORANGE ZEST – SUGAR GEEK SHOW
From sugargeekshow.com
CRANBERRY-ORANGE CAKE WITH ORANGE BUTTERCREAM - SOUTHERN LIVING
From southernliving.com
CHRISTMAS MELTAWAYS WITH CRANBERRY FROSTING - TWO SISTERS
From twosisterscrafting.com
GINGERBREAD CUPCAKES WITH CRANBERRY BUTTERCREAM FROSTING
From spoonfulofflavor.com
CRANBERRY BUTTERCREAM | BUTTER CREAM, BUTTERCREAM RECIPE, RECIPES
From pinterest.co.uk
WHITE CAKE WITH CRANBERRY FILLING - SHUGARY SWEETS
From shugarysweets.com
CRANBERRY JAM BUTTERCREAM CAKE RECIPE | FOOD
From food.amerikanki.com
CRANBERRY ALMOND BUTTERCREAM FROSTING FOOD- WIKIFOODHUB
From wikifoodhub.com
CRANBERRY BUTTERCREAM FROSTING - KRAZY KITCHEN MOM
From krazykitchenmom.com
15 CRANBERRY DESSERTS FOR THANKSGIVING AND CHRISTMAS
From southernliving.com
CRANBERRY PUREE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CRANBERRY CHRISTMAS CAKE WITH BUTTER CREAM SAUCE
From afarmgirlsdabbles.com
CHOCOLATE CRANBERRY CHRISTMAS CAKE - BAKER BY NATURE
From bakerbynature.com
CRANBERRY BUTTERCREAM RECIPE - FOOD.COM | RECIPE
From pinterest.ca
BROWN SUGAR LAYER CAKE WITH CRANBERRY BUTTERCREAM | TABLE&SPOON
From tablenspoon.com
FANCY CHOCOLATE CAKE WITH CRANBERRY BUTTERCREAM
From melodyofcake.com
DRUNKEN CRANBERRY BUTTERCREAM FROSTING - WOOD PALACE KITCHENS, …
From woodpalacekitchens.com
CHOCOLATE CUPCAKES WITH CRANBERRY BUTTERCREAM FROSTING
From greatgrubdelicioustreats.com
CRANBERRY CAKE WITH TANGERINE FROSTING RECIPE - FOOD NEWS
From foodnewsnews.com
CRANBERRY BUTTER - CRAFTY COOKING MAMA
From craftycookingmama.com
WINTER CRANBERRY BUTTERCREAM | HOLIDAY BAKING, BUTTER CREAM ...
From pinterest.com
WHITE CAKE & CRANBERRY FILLING & ORANGE BUTTERCREAM RECIPE
From myrecipes.com
15+ BEST CRANBERRY DESSERTS - HOW TO MAKE CRANBERRY DESSERTS
From delish.com
CRANBERRY CUPCAKES RECIPE - FOOD NEWS
From foodnewsnews.com
CRANBERRY BUTTERCREAM RECIPE - FOOD.COM | RECIPE | BUTTER CREAM ...
From pinterest.com
CRANBERRY-ALMOND BUTTERCREAM FROSTING - BUTTERCREAM
From worldrecipes.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love