Cherry Buttercream Frosting
If you’re looking for a smooth and creamy frosting that’s as beautiful as it is delicious, this cherry buttercream frosting is a must-try. Made with maraschino cherry juice, this delicious buttercream frosting has sweet cherry flavor and a beautiful pink color, and is perfect for frosting cakes and cupcakes.
Why You’ll Love This Recipe
- Easy to make – Just a few simples steps to create smooth and creamy frosting.
- Quick recipe – The frosting comes together in less than 15 minutes.
- Beautiful pink color – This frosting has a gorgeous pale pink color.
- Delicious cherry flavor – Maraschino cherry juice adds delicious cherry flavor.
- Great for piping – The frosting pipes beautifully onto cupcakes and spreads well onto cakes.
Ingredients for Cherry Buttercream Frosting
- Unsalted butter – Room temperature.
- Powdered sugar – Confectioners’ sugar/icing sugar.
- Vanilla extract – Pure vanilla extract.
- Salt – A pinch of salt helps to balance the sweetness of the frosting.
- Maraschino cherry juice – Use the juice from a jar of maraschino cherries.
- Heavy cream – Room temperature.
Scroll down to the recipe card below for full information on the ingredients and quantities for this recipe.
How to Make Cherry Buttercream Frosting
- Whip the butter: Whip the room temperature butter for 5 minutes until it is light, fluffy, and pale in color.
- Add the ingredients: Add the powdered sugar and mix on low speed until well combined. Add the vanilla extract and salt mix until the ingredients are incorporated. While mixing on low speed, drizzle in the maraschino cherry juice and heavy cream.
- Whip the buttercream: Whip the buttercream on medium speed for 2 to 3 minutes until the frosting has a creamy consistency. Then, mix the frosting on low speed for several minutes to remove any air bubbles and to make the frosting smooth.
Scroll down to the recipe card below for more detailed instructions on how to make this recipe.
Expert Buttercream Tips
- Whip the butter for about 5 minutes before adding any additional ingredients. This helps the butter become light, pale, and creamy and helps make a super smooth and light buttercream. Make sure the butter is room temperature.
- To remove the air bubbles from the frosting, mix the buttercream on low speed for several minutes.
- To make super smooth buttercream, heat 1 cup of the frosting in the microwave for about 15 seconds to melt it slightly. Add the melted buttercream back to the mixing bowl and mix on low speed for several minutes.
- For more expert buttercream tips, be sure to check out my posts for making perfect buttercream and making smooth buttercream frosting.
Storing and Serving Cherry Buttercream Frosting
- Room temperature: Store the buttercream in an airtight container at room temperature for 1 to 2 days. To use, rewhip the frosting with an electric mixer for a few minutes or stir well with a spatula to remove the air bubbles.
- Refrigerator: Store the buttercream in an airtight container or wrapped well in plastic wrap in the refrigerator for up to 2 weeks. To use, bring the frosting to room temperature and rewhip for a few minutes with an electric mixer.
- Freezer: Store the buttercream in an airtight container or wrapped well in plastic wrap in the freezer for up to 3 months. To use, bring the frosting to room temperature and rewhip for a few minutes with an electric mixer.
Frequently Asked Questions
How much frosting does this recipe make?
- This recipe makes enough frosting to frost 2 to 3 dozen cupcakes (depending on how much frosting you use) or to frost a three-layer 7-inch round cake. In total, the yield is around 6 cups of frosting.
Can I add food coloring to this buttercream?
- Yes! If you would like a more vibrant pink color, I recommend adding a drop or two of pink gel food coloring.
What would this frosting pair well with?
- This cherry frosting recipe would pair well with vanilla cupcakes, chocolate cake, white cake, and of course, cherry cupcakes!
Other Recipes You Will Love
- Cherry almond buttercream frosting
- Cherry cupcakes
- Almond buttercream frosting
- Raspberry buttercream frosting
- Cherry almond cupcakes
If you try out this cherry buttercream frosting recipe, please take a moment to leave a comment with a star rating below to let me know how you enjoyed this recipe! I love seeing your sweet creations, so make sure to tag @cakemehometonight on Instagram and follow me on Pinterest for more sweet inspiration!
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Cherry Buttercream Frosting
Yield: 6 cups
If you're looking for a smooth and creamy frosting that’s as beautiful as it is delicious, this cherry buttercream frosting is a must-try. Made with maraschino cherry juice, this delicious buttercream frosting has sweet cherry flavor and a beautiful pink color, and is perfect for frosting cakes and cupcakes.
Equipment
Ingredients
- 2 cup (454 g) unsalted butter room temperature
- 5 cups (600 g) powdered sugar
- 2 tsp (2 tsp) vanilla extract
- ½ tsp (0.5 tsp) salt
- 6 tbsp (90 ml) maraschino cherry juice
- ¼ cup (60 ml) heavy cream
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
- Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
- Add the vanilla extract and salt. While mixing on low speed, drizzle in the maraschino cherry juice and heavy cream. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Increase the mixer speed to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy.
- Optional: To smooth out the buttercream and remove any air bubbles, heat ½ cup of the frosting in the microwave for 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.
Notes
Store the buttercream in an airtight container or wrapped in plastic wrap at room temperature for 1 to 2 days, in the refrigerator for up to 2 weeks, or in the freezer for 3 months.
Scroll up the blog post to check out my expert buttercream tips, learn more about storing and serving, and to see frequently asked questions.
Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information.
Nutrition
Calories: 977kcal | Carbohydrates: 102g | Protein: 1g | Fat: 65g | Saturated Fat: 41g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 174mg | Sodium: 208mg | Potassium: 57mg | Sugar: 100g | Vitamin A: 2037IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 0.2mg
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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