Cranberry Fluff Frosting Recipes

Steps:

• Stir marshmallows, cranberries, and sugar together in a saucepan over low heat; cook and stir until the marshmallows melt completely, about 15 minutes. Transfer marshmallow mixture to a bowl and refrigerate 4 hours to overnight.
• Stir apples, grapes, walnuts, and salt into the marshmallow mixture.
• Beat whipping cream in a chilled bowl using an electric mixer until stiff peaks form; fold into the marshmallow mixture.

Steps:

• In large microwavable bowl, mix cranberry sauce, cream cheese and sugar; microwave uncovered on High 1 to 2 minutes, until easily stirred together. Stir in mandarin oranges. Refrigerate at least 2 hours but no longer than 12 hours.
• Gently fold in whipped topping and marshmallows. Top with pecans.
• Serve immediately, or cover and refrigerate until ready to serve, up to 2 hours.

Steps:

• Place cranberries in a food processor; cover and process until finely chopped. Transfer to a large bowl; add marshmallows and sugar. Cover and refrigerate for 4 hours or overnight. , Just before serving, stir in the apples, grapes, nuts and salt. Fold in whipped cream.

Steps:

• Pulse the cranberries and sugar in a food processor until the cranberries are finely minced, about 8 times. Transfer to a large bowl and stir in the marshmallows. Cover the bowl with plastic wrap and refrigerate until well chilled, at least 4 hours and up to 12.
• When ready to serve, stir in the grapes, walnuts and apple, then fold in the whipped cream until completely combined.

Steps:

• Cream butter.
• add orange rind and salt. add sugar gradually with cranberry cocktail.
• beat light and fluffy.

Steps:

• Mix sugar and cream cheese until creamy. Add pineapple, and cranberry sauce. Mix in Cool Whip. Add nuts.
• Place in flat tupperware like dish and freeze. Cut into squares & serve.

Steps:

• Grease and flour two 9-in. round baking pans; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the cream of coconut, lime juice and zest. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut., In a small bowl, beat egg whites until stiff peaks form; fold into batter. Transfer to prepared pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pans to wire racks to cool completely., For the filling, in a large saucepan, combine cranberries and cranberry juice. Cook over medium heat until berries pop, about 12 minutes. Press cranberries through a food mill into a small bowl; discard seeds and pulp., In a small heavy saucepan over medium heat, combine cranberry mixture and sugar. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat., Stir a small amount of hot mixture into eggs and egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in butter. Gently stir in lime juice and zest. Cool to room temperature without stirring. Cover and refrigerate until chilled., In a large bowl, beat the cream cheese, marshmallow creme and butter until light and fluffy. Add confectioners' sugar; beat until smooth., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a third of the filling. Repeat layers twice. Top with remaining cake layer. Frost cake. Press toasted coconut over top and sides of cake. Garnish with cranberries if desired.

Steps:

• Chop cranberries in a food processor. Transfer to a large mixing bowl and combine with sugar. Cover and refrigerate for at least 2 hours, or overnight.
• Dice apple. Add to cranberry mixture with marshmallows, grapes, pecans, and salt; stir until combined.
• Keep refrigerated until ready to serve. Gently fold in whipped topping before serving.