Who knew the syrupy juice from that jar of maraschino cherries in your fridge could be such a high-impact ingredient in a buttercream frosting? It gives this frosting its cheerful pink hue (thanks to the Red 40 in most varieties...which I'm not exactly okay with but here we are) and, with just a splash of almond extract, transforms into a nostalgic, candy-like flavor that feels both playful and joy-filled—like the best kind of throwback vibes for a cake frosting.
ingredients you'll need
- 6 Cups Powdered Sugar, Sifted / 680g
- 2 Cups of Unsalted Butter / 450g
- 2 Teaspoons of Almond Extract / 10g
- ¼ Cup Maraschino Cherry Juice / 70g
- ¼ Cup of Heavy Cream / 60g
- 1 Large Pinch of Salt / 3-4g
how to make this cherry frosting recipe
- Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until paste-like, then increase to medium-high and mix for 4–6 minutes until the color changes from yellow to white.
- While mixing, sift the powdered sugar using a fine-mesh sieve or sifter into a separate bowl.
- Turn off the mixer and add the powdered sugar in 1–2 cup increments, mixing on low speed after each addition until fully incorporated. This prevents a sugar cloud.
- Add the heavy cream, salt, and almond extract and cherry juice. Mix on medium speed for 30 seconds to incorporate.
- Increase to medium-high speed and mix for 8–10 minutes, pausing occasionally to scrape down the bowl.
- Remove any air bubbles by pressing and smoothing the frosting with a spatula or wooden spoon in a zig-zag motion prior to frosting your cake.
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Cakes to Pair with this Frosting
Maraschino Cherry Cake
Chocolate Cake
Classic Vanilla Cake
equipment you'll need
a Stand Mixer with a paddle attachment
a sifter
a food scale
a spatula or wooden spoon
a set of bowls
how are maraschino cherries made?
Maraschino cherries are made by soaking fresh cherries in a sugary syrup, often with a touch of almond extract or maraschino liqueur for that signature flavor. After being brined and bleached to remove their natural color and tartness, they’re soaked in syrup until they absorb all that sweetness and vibrant red color. The result is a glossy, sweet cherry with a playful, nostalgic flavor that’s perfect for adding a pop of fun to any frosting or cake batter.
how to store buttercream frosting
If you're not frosting a cake immediately, you can store this vanilla buttercream frosting in an air tight container in the refrigerator for a few days. Otherwise, you can freeze this buttercream! Simply double wrap frosting in plastic wrap followed by foil and place in the freezer for up to 3 months. When you're ready to frost a cake, thaw your buttercream until it softens (I usually put it out on the counter for an hour or so) and then mix on medium high speed until its light and fluffy.
tips for this buttercream frosting
While you can buy piping tips, these simple advice tips will help you create a smooth, flawless buttercream for decorating your cakes:
- Sift your powdered sugar to prevent clumping and avoid any graininess in your frosting.
- Once all ingredients are mixed, beat the frosting at medium-high speed. It may seem extra, but trust me, it’s worth it for that smooth, creamy texture.
- Before applying the frosting to your cake, take a wooden spoon or spatula and gently mix in a zig-zag motion to push out any air bubbles.
- If you’re left with frosting to pipe, adding an extra ½ to 1 cup of powdered sugar will help give it more structure, ensuring your piping holds its intended shape beautifully.
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If you love this recipe, I’d be so grateful if you left a five star review—it truly means the world! And if you make it, I’d love to see—snap a photo and tag me on Instagram @cakejoie so I can share in the joy. Nothing makes me happier than seeing your beautiful bakes!
Maraschino Cherry Frosting
Ingredients
- 6 Cups Powdered Sugar / 680 g Sifted
- 2 Cups of Unsalted Butter / 450 g
- 2 Teaspoons of Almond Extract / 10 g
- ¼ Cup Maraschino Cherry Juice / 70 g
- ¼ Cup of Heavy Cream / 60 g
- 1 Large Pinch of Salt / 3-4 g
Instructions
- Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until paste-like, then increase to medium-high and mix for 4–6 minutes until the color changes from yellow to white.
- While mixing, sift the powdered sugar using a fine-mesh sieve or sifter into a separate bowl.
- Turn off the mixer and add the powdered sugar in 1–2 cup increments, mixing on low speed after each addition until fully incorporated. This prevents a sugar cloud.
- Add the heavy cream, salt, and almond extract and cherry juice. Mix on medium speed for 30 seconds to incorporate.
- Increase to medium-high speed and mix for 8–10 minutes, pausing occasionally to scrape down the bowl.
- Remove any air bubbles by pressing and smoothing the frosting with a spatula or wooden spoon in a zig-zag motion prior to frosting your cake.
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