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.