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Set the butter on the counter for 30 minutes to get slightly cold. Sift the powdered sugar.2 cups Unsalted butter,6 cups Powdered sugar
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Using a mixer, beat the butter on high for 3 minutes. Scrape the bowl. Very slowly add the powdered sugar. Beat well until you add more powdered sugar.
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Add in cranberry sauce, vanilla, salt, and heavy cream. Beat on low until combined. Scrape the bowl. Switch the mixer to high and beat until fluffy.2 teaspoon Pure vanilla extract,½ cup Cranberry sauce,1 teaspoon Salt,3 tablespoon Heavy cream
Sugared Cranberries
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The decoration is optional. Heat water and sugar in a saucepan over medium-low heat. Stir until sugar is melted to create a simple syrup.½ cup Water,½ cup White granulated sugar
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Brush the washed and dried cranberries with the simple syrup. Let it dry for 30 minutes.1 ½ cup Wisconsin Cranberries
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Roll cranberries with the sugar and let it dry for 15 minutes before topping the cake with cranberries.2 cups Granulated sugar
Assembling The Cake
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Spread a small amount of frosting on the board you are decorating on to keep the cake in place.
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Place the 1st layer down. Pipe a border around the cake using the cranberry frosting. Spread ½ of the white chocolate frosting on the cake. Repeat with the second layer.
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Top with the third layer. Apply a light layer of frosting around the cake. It should be very light and you can see bits of cake poking through. Freeze for 15 minutes to lock the crumbs in place.
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Frost the rest of the cake. Top with the sugared cranberries.
NOTES
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake. Use swans cake flour for best results.
High altitude baking- Add an extra 3 tablespoon of flour.
Pull dairy ingredients out 2 hours before baking.
NUTRITION
Calories: 635kcalCarbohydrates: 105gProtein: 5gFat: 48gSaturated Fat: 30gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 125mgSodium: 501mgPotassium: 84mgFiber: 1gSugar: 29gVitamin A: 1447IUVitamin C: 1mgCalcium: 78mgIron: 1mg
