Whisk from a KitchenAid mixer covered in cranberry buttercream standing on end, with a colander of cranberries spilled in the background

Cranberry Swiss Buttercream

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 2.5 cups


Light and airy swiss buttercream flavored with a tart cranberry puree


For the Buttercream:

  • 340 g unsalted butter, room temperature
  • 115 g egg whites
  • 225 g sugar
  • 12 g vanilla extract
  • 75 to 115 g cranberry puree (recipe below)
  • ¼ teaspoon kosher salt

For the Cranberry Puree:

  • 8 oz fresh cranberries (about 2 cups)
  • 2 tablespoons brown sugar
  • 1 teaspoon orange zest
  • ¼ cup water
  • Pinch of kosher salt


For the Buttercream:

  1.  Whisk the sugar and egg whites in a heat proof bowl. Heat the mixture over a double boiler, whisking constantly. Heat until the mixture reaches 160 degrees Fahrenheit. If you don’t have a thermometer, the mixture should feel smooth when tested with your fingers. If the mixture feels gritty, continue to cook until smooth. For me, this took about 10 minutes.
  2. Transfer the mixture to a stand mixer, and whip at high speed until soft peaks form and the mixture is glossy.
  3. Add in the vanilla and the salt.
  4. With the mixer on medium high speed, pinch off small pats of butter and add in gradually. Allow the butter to fully incorporate before adding additional butter. Continue adding until all the butter has been used.

For the Cranberry Puree:

  1. Combine all ingredients in a medium saucepan.
  2. Cook over medium heat until cranberries pop, about 5-10 minutes.
  3. Reduce the heat to low. Continue to cook an additional 10-15 minutes until the mixture thickens. The mixture should be on the thick side and coat the back of a spoon without running off.
  4. Turn off the heat and let the mixture cool for 5 minutes. Transfer to a blender and blend until smooth.


  • Room temperature butter is very subjective. For this recipe, you want the butter to be soft, but still have a slight still. Butter that has sat at room temperature for too long will keep the buttercream from properly setting up, and require you to chill the buttercream before you can finish whipping.
  • The amount of cranberry puree is subjective. I found that adding the minimum of 75 grams led to a very subtle cranberry flavor. I wanted bigger flavor from the cranberries, so I ended up adding 115 grams.
  • Swiss buttercream can be made ahead and stored in the fridge. If making ahead of time, allow the buttercream to come to room temperature on the counter for a couple hours prior to using. If you try to use it right out of the fridge, the buttercream will be too hard to be manageable.
  • I found that making this ahead of time and storing it in the fridge for a couple days allowed the cranberry flavor to intensify.
  • Category: Dessert

Keywords: butter, buttercream, dessert, cranberries, cranberry,unsalted butter, orange, egg whites, sugar