Cherry Buttercream Frosting Recipes

CHERRY FROSTING

Steps:

• Whip 3 cups powdered sugar and butter together.
• Stir in vanilla, cherry juice (or milk), and cherries.
• Beat until smooth and of spreading consistency.
• Add more sugar or liquid as necessary.

THE BEST MARASCHINO CHERRY BUTTERCREAM FROSTING

Steps:

• In a mixer, cream together the butter and powdered sugar on low speed until the powdered sugar and butter is completely combined.
• Continue to beat on medium speed until it is creamy.
• Add the 1/4 cup Maraschino Cherry juice.
• This is a "wet" frosting, if it too thin, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you get until you have the frosting at the desired consistency.
• Finally gently fold in the 6-8 diced Maraschino Cherries with a spoon.

CHERRY BUTTERCREAM

Steps:

• With whisk attachment on standing mixer, beat marshmallow creme until smooth.
• Add butter, one tablespoon at a time, whisking on low speed until all the butter is incorporated.
• Add powdered sugar, almond extract, and cherry extract. Whisk until blended and fluffy.
• Switch to the paddle attachment. Add food coloring, a few drops at a time, and beat frosting until smooth and fluffy and the desired color is achieved.
• Use frosting immediately or store in the refrigerator until ready to use. If stored in refrigerator, re-beat until smooth and spreadable before using.
• Cake can be frosted and stored in the refrigerator a day in advance.

HOW TO MAKE THE EASIEST FRESH CHERRY BUTTERCREAM

Steps:

• Step 1
• Place the butter in a large bowl. Using a stand mixer or a handheld mixer on low, cream tit until it is fluffy and lighter in color. This will take around 2 to 3 minutes.
• Step 2
• Add in the powdered sugar. Be careful, only add it ½ cup at a time, unless you want powdered sugar all over you and your kitchen. Continue mixing until everything is combined.
• Step 3
• Incorporate the salt as well. Turn up the speed to medium-high and continue beating until you get a light and fluffy mix. This will take around 2 more minutes.
• Step 4
• Add in the cherries and their juices. Turn the power back to low and continue mixing until they are combined.
• Step 5
• Now, on medium to high speed, beat it for another 3 minutes until the frosting looks smooth and creamy.

CHERRY BUTTERMILK CUPCAKES WITH CHERRY BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line muffin tins with paper liners.
• Mix the first four dry ingredients in a bowl.
• Cream the butter and sugar until light and fluffy-3-5 minutes.
• Add the egg, vanilla, cherries. Beat and scrape the bowl.
• Alternate adding the buttermilk and flour mixture until batter in just combined. Scrape the bowl and mix again for just a moment.
• Use a small measuring cup to fill the paper liners just over 1/2 full.
• Bake for 20-25 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool completely before frosting.
• Beat the butter until light and fluffy. Scrape the bowl and beat in the salt, vanilla and Kirsch. Now add the powdered sugar, a little at a time until the desired consistency is reached-8-11 cups. Add food coloring if desired.
• Pipe onto cooled cupcakes and enjoy.

FLUFFY CHERRY FROSTING

Steps:

• In a heavy saucepan, combine the sugar, egg whites, water, cherry juice and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160° on a candy thermometer, about 10 minutes. , Pour into the bowl of a heavy-duty stand mixer; add extracts. Beat on high until stiff peaks form, about 7 minutes.

CHERRY BUTTERCREAM FROSTING

Steps:

• Beat butter with an electric mixer on medium speed until fluffy. Beat in confectioners' sugar gradually until light and fluffy. Beat in cream, 1 tablespoon at a time, until frosting reaches spreading/piping consistency. Beat in cherry preserves and vanilla extract.

ALMOND CUPCAKES WITH FRESH CHERRY FROSTING

Steps:

• Preheat the oven to 350F. Line 18- muffin cups with paper liners.
• In a large bowl, combine the flour, baking powder and salt and mix to combine.
• In the bowl of a stand mixer, beat together the sugar and butter until light and fluffy, about 2 minutes. Add in the eggs, one at a time, scraping down the bowl in between additions. Beat in the almond extract. Add one-third of the flour mixture, beat to combine, then half of the buttermilk. Add another one-third of the flour, the remaining buttermilk, then the remaining flour. Beat just until combined.
• Fill the cupcake liners about 2/3 full of the batter. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes. Remove from the pans and cool completely.
• In the bowl of a stand mixer, beat the butter until light and fluffy, 2-3 minutes. Add in the powdered sugar, 1/2 cup at a time, mixing until completely combined. Beat in the salt and the almond extract, then turn the mixer to medium-high and beat until light and fluffy, about 2 minutes. Add in the cherries and any juices that may have accumulated. Beat on low until combined, then turn to medium-high and beat an additional 2-3 minutes. The frosting should be light and creamy and smooth.
• Pipe the frosting on the cupcakes. Top with an additional cherry, if desired.