If you want a holiday spread that instantly makes your Thanksgiving table feel elevated and effortless, Whipped Cranberry Butter is it. This recipe is creamy, sweet, lightly citrusy and the perfect pop of bright color that looks gorgeous next to all your fall dishes.

Make my homemade cranberry sauce for the best flavor, but a high-quality store bought option also works. This butter is a simple upgrade that transforms everything it touches. Think warm dinner rolls, pancakes, waffles, French toast, cornbread, scones and holiday breakfasts. You can even swirl it into oatmeal or spread it on leftover turkey sandwiches for the most delicious sweet and savory moment.

This is the kind of recipe your guests notice and rave about. Make this butter, trust!

Serving Suggestions

Warm, fluffy cornbread
Buttery Parker House rolls
Pancakes or Belgian waffles
French toast
Melted over roasted sweet potatoes
Spread on thick sourdough toast with extra orange zest
Add to scones or biscuits
Swirl into morning oatmeal
Spread on leftover turkey sandwiches for a sweet and savory flavor

Favorite Tools & Ingredients

If you make this Whipped Cranberry Butter, you officially win holiday hosting. It is simple but impressive, nostalgic yet elevated, and honestly just fun to whip together. I cannot wait for you to spread this on literally everything.

For more cozy, seasonal recipes and foodie inspiration, make sure you follow me on Instagram. That is where all the magic happens.

Gina

Ingredients

4 sticks 2 cups salted butter, softened
1 cup cranberry sauce homemade or high quality store bought
2 to 4 Tbsp maple syrup depending on sweetness
2 tsp orange zest
1/2 tsp fine sea salt optional
1/4 tsp cinnamon optional

Instructions

In a stand mixer fitted with the paddle or whisk attachment (or using a hand mixer), add softened butter and sea salt.
Whip for 3–4 minutes, until light, pale, and very fluffy.
Add the prepared cranberry sauce, maple syrup, and orange zest.
Beat again for 30–60 seconds, just until fully blended and creamy. (If you prefer a streaked, marbled look, mix less. For a fully pink whipped butter, mix more).
Add more maple syrup for sweetness.
Add more zest for brightness.
Add a pinch of salt if your cranberry sauce is very sweet.
Transfer to jars or ramekins.
Refrigerate for at least 30 minutes to slightly firm up.
Keeps 7–10 days in the fridge.