Cherry almond buttercream frosting is smooth, creamy, and perfect for piping onto cakes and cupcakes. The buttercream is flavored with almond extract and maraschino cherry juice to give it a beautiful pink color and amazing flavor.
Ingredients for Cherry Almond Buttercream Frosting
- Unsalted butter – Room temperature butter helps the butter whip up quickly and easily! Remove your butter from the refrigerator at least one hour before using.
- Powdered sugar – Also referred to as confectioners’ sugar or icing sugar. Sifting the powdered sugar is only necessary if the powdered sugar has lumps.
- Salt – A bit of salt adds contrast to the sweetness and enhances the flavor of the buttercream.
- Almond extract – Almond extract adds amazing almond flavor to the buttercream frosting.
- Heavy cream – Heavy cream helps the buttercream become smooth, creamy, light, and fluffy.
- Maraschino cherry juice – Find maraschino cherry juice in a jar of maraschino cherries. Simply measure out the juice and save the cherries for Cherry Almond Cupcakes. The juice adds a great cherry flavor and beautiful pale pink color.
Tools & Supplies for Making Cherry Almond Buttercream Frosting
How to Make Cherry Almond Buttercream Frosting
Cherry almond buttercream frosting is simple to make! I recommend using a stand mixer to make the frosting. You can use a whisk or paddle attachment depending upon your preferences. You can also use an electric hand mixer.
- Whip the room temperature butter for a few minutes until light, fluffy, and pale in color.
- Add powdered sugar in two batches, mixing on low in between each addition.
- Add the almond extract and salt and continue to mix on low speed. Scrape the sides and bottom of the bowl to ensure everything is well mixed.
- Drizzle in the heavy cream and maraschino cherry juice and continue to mix on low until combined.
- Turn the mixer to medium-high speed and whip the buttercream for about 2-3 minutes until it is smooth and creamy.
Cherry Almond Buttercream Frosting Recipe Tips
Make perfect buttercream
Check out my “Baking Tips” blog post on 10 Tips for Making Perfect Buttercream to get more information and tips on how to make the best buttercream frosting.
Room temperature butter
If the butter is too cold or too warm, the buttercream will not whip up well. Remove your butter from the fridge and let it hang out on your countertop for an hour or two before making your buttercream. The butter should be just slightly soft.
Remove air bubbles from the buttercream
To remove air bubbles in the buttercream to make it smooth and silky, there are two tricks you can use. First, you can mix the buttercream for several minutes on the lowest speed of your stand mixer with a paddle attachment. The second trick is to mix the buttercream by hand with a spatula for several minutes. Both strategies remove the large air bubbles and make the texture silky smooth!
Frequently Asked Questions
How much buttercream does this make?
This recipe makes about 5 cups of frosting which is enough to frost about 3 dozen cupcakes or ice a 3-layer 7- or 8-inch cake. This is a general estimate as it does depend on how much frosting you use on cakes and cupcakes.
Can I use salted butter?
Sure! Some people find using salted butter to be too salty. With unsalted, you control the amount of salt you add. I love using half salted and half unsalted butter and omitting the additional salt!
Do I need to sift the powdered sugar?
Only if you need to! I don’t sift powdered sugar unless it is lumpy. Try different brands of powdered sugar to find your favorite.
Can I add more or less powdered sugar?
Totally! You can tailor the recipe to suit your taste. Use as little as 4 cups or as much as 7 cups of powdered sugar. You do not need to change the amounts of the other ingredients.
Can I make the buttercream ahead of time?
Absolutely! Store the buttercream in an airtight container in the refrigerator for up to 2 weeks or in the freezer for 3 months! Bring the buttercream to room temperature and rewhip with a stand mixer or electric hand mixer until good as new!
Should I use a whisk or paddle attachment on my mixer?
That depends! I use both depending on my mood! Many bakers feel that using a paddle attachment creates a smoother buttercream. Some recommend using a whisk attachment to make the buttercream lighter. My suggestion is to try both ways and see what you like best! I like to start with a whisk attachment and finish up with a paddle attachment.
How can I make my buttercream smooth?
After you are done making the buttercream, mix the buttercream on low speed with a paddle attachment for 5 to 10 minutes. You can also remove air bubbles by mixing the buttercream by hand with a spatula until it is silky smooth.
Can I use an electric hand mixer?
Absolutely can. I do prefer a stand mixer myself, but an electric hand mixer will work just fine!
Cherry Almond Buttercream Frosting
- Stand mixer or electric hand mixer whisk or paddle attachment based on personal preference
- 2 cups unsalted butter room temperature
- 5 cups powdered sugar
- 2 tsp almond extract
- ½ tsp salt
- 2 tbsp heavy cream
- 2 tbsp maraschino cherry juice
- Add room temperature butter to a large mixing bowl or the bowl of a stand mixer fitted with a whisk or paddle attachment. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally, until the butter is light, fluffy, and pale in color.
- Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
- Add almond extract and salt and mix on low until combined.
- Slowly drizzle in the heavy cream and maraschino cherry juice while mixing on low speed. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
- Once the liquids are added, turn the speed on the mixer to medium-high and mix for an additional 3 minutes until smooth.
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