See more
Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Cranberry-Studded Whipped Butter

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.

Cooking Light DECEMBER 2005

  • Yield: 12 servings (serving size: about 2 1/2 teaspoons)


  • 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


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.

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

Go to Full Version of

Cranberry-Studded Whipped Butter Recipe