Cranberry-Studded Whipped Butter
Becky Luigart-Stayner
This irresistible spread lends holiday flair to breads, scones, and muffins. When you fold the cream and butter together, don't worry if little bits of the butter don't become completely incorporated--when the spread is slathered on the bread, it all combines beautifully.
Yield: 12 servings (serving size: about 2 1/2 teaspoons)
Recipe from
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Nutritional Information
Amount per serving
- Calories: 42
- Calories from fat: 74%
- Fat: 3.5g
- Saturated fat: 2.2g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 0.1g
- Protein: 0.2g
- Carbohydrate: 2.6g
- Fiber: 0.1g
- Cholesterol: 98mg
- Iron: 0.1mg
- Sodium: 505mg
- Calcium: 4mg
Ingredients
- 1/2 cup boiling water
- 1/4 cup finely chopped dried cranberries
- 6 tablespoons (2 ounces) light whipped butter, softened
- 2 tablespoons whipping cream
- 2 teaspoons powdered sugar
Preparation
- Combine water and cranberries; let stand 5 minutes. Drain and cool.
- Combine cranberries and remaining ingredients in a small bowl; stir until blended. Spoon into a decorative bowl, and refrigerate until ready to serve.
Cranberry-Studded Whipped Butter Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining, Make-Ahead, No-Cook, Portable/Picnic, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Dairy
- OCCASION: Christmas, Winter
- PUBLICATION: Cooking Light
More Recipes for Sauces/Condiments
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Caramelized Onion-Cranberry Compote
Southern Living -
Cranberry-Maple Syrup
Coastal Living -
Cranberry Curd
Cooking Light
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