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Cherry Almond Buttercream Frosting
Yield: 5 cups
Cherry almond buttercream frosting is smooth, creamy, and perfect for cakes and cupcakes. The buttercream is flavored with almond extract and maraschino cherry juice to give it a beautiful pink color and amazing flavor.
Equipment
- Stand mixer or electric hand mixer whisk or paddle attachment based on personal preference
Ingredients
- 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
Instructions
- 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.
Notes
Cherry almond buttercream frosting can be stored in an airtight container in the refrigerator for 2 weeks or in the freezer for 3 months. Thaw buttercream by bringing it to room temperature and rewhipping for 5 minutes.
To remove air bubbles and smooth the buttercream, mix on low speed with a paddle attachment for 5-10 minutes after the buttercream is made.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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