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 Cooking Light

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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


  • 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


  1. Combine water and cranberries; let stand 5 minutes. Drain and cool.
  2. Combine cranberries and remaining ingredients in a small bowl; stir until blended. Spoon into a decorative bowl, and refrigerate until ready to serve.
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