Cherry Almond Buttercream Frosting
Cherry almond buttercream frosting is a delightful blend of sweet cherry and almond flavor. The brightness of cherries pairs perfectly with almond extract, creating a frosting that’s both unique and elegant. With its naturally rosy hue and creamy texture, it’s perfect for adding a special touch to cakes, cupcakes, and more.
Why You Will 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 almond flavor – Maraschino cherry juice and almond extract add delicious flavor.
- Great for piping – The frosting pipes beautifully onto cupcakes and spreads well onto cakes.
Ingredients for Cherry Almond Buttercream Frosting
- Unsalted butter – Room temperature.
- Powdered sugar – Confectioners’ sugar/icing sugar.
- Almond extract – Adds delicious almond flavor and enhances the cherry flavor.
- 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 Almond 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 almond 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 2-3 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 Almond 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 buttercream 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 the frosting?
- 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, white cake, almond cake, and of course, cherry cupcakes or cherry almond cupcakes!
Other Recipes You Will Love
- Cherry almond cupcakes
- Almond buttercream frosting
- Cherry buttercream frosting
- Cherry cupcakes
- Cherry almond shortbread cookies
If you try out this cherry almond 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 Almond Buttercream Frosting
Yield: 6 cups
Cherry almond buttercream frosting is a delightful blend of sweet cherry and almond flavor. The brightness of cherries pairs perfectly with almond extract, creating a frosting that’s both unique and elegant. With its naturally rosy hue and creamy texture, it’s perfect for adding a special touch to cakes, cupcakes, and more.
Equipment
Ingredients
- 2 cups (454 g) unsalted butter room temperature
- 5 cups (600 g) powdered sugar
- 2 tsp (2 tsp) almond 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.
- 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.
*Recipe updated May 2025
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
Made This Recipe?
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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.
Your Cherry Almond Buttercream is wonderful. What tip did you use to frost the cupcakes in the photo? Love how you frosted them!
Thank you so much! I used a Wilton 1M piping tip, but as I was piping, I gave it a little jiggle to create the ruffles.