I had leftover homemade cranberry sauce from the Christmas Eve dinner, and I thought it would be yummy in a frosting on chocolate cake. So, I tested it out:
I used American (powdered sugar) buttercream for these, because cranberries are so tart, I thought they could use a sweeter background than Swiss buttercream provides. They were extremely delicious. I loved the tart pop of the berry bits in the frosting! I topped each with a glazed berry.