Delicious maraschino cherry buttercream frosting on a cake

The Best Maraschino Cherry Buttercream Frosting

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Why Make This Recipe

Maraschino Cherry Buttercream Frosting is the perfect sweet topping for any cake or cupcake. Its unique flavor adds a fun twist that will impress your guests. The vibrant color and delightful taste of cherries make this frosting not only delicious but also beautiful. If you want a frosting that stands out and tastes amazing, this is the one!

How to Make Maraschino Cherry Buttercream Frosting

Ingredients

  • 1 cup Butter, slightly softened
  • 1/4 cup Maraschino Cherry juice
  • 4 cups Powdered Sugar
  • 1 tablespoon Cornstarch
  • 6 to 8 Maraschino Cherries

Directions

  1. Add the butter and maraschino cherry juice to a mixing bowl. Mix together on medium speed until thoroughly combined (about 2 minutes).
  2. Scrape down the sides of the bowl.
  3. Add the powdered sugar and mix on low until incorporated (about 30 seconds).
  4. Increase to medium-high and mix for another 30-45 seconds until light and fluffy.
  5. Add the cornstarch and mix until combined.
  6. Finely dice 6 to 8 maraschino cherries and fold them into the frosting with a spoon.

How to Serve Maraschino Cherry Buttercream Frosting

This frosting is perfect for slathering on cakes or cupcakes. You can also use it to fill layered cakes or as a dip for fruit. Just be creative, and let your imagination guide you!

How to Store Maraschino Cherry Buttercream Frosting

You can store the frosting in an airtight container in the fridge for up to a week. If you want to keep it longer, it can also be frozen for up to three months. When you’re ready to use it, just let it thaw in the refrigerator overnight.

Tips to Make Maraschino Cherry Buttercream Frosting

  • Ensure your butter is slightly softened for easy mixing.
  • Use fresh maraschino cherries for the best flavor.
  • If the frosting is too thick, add a little more cherry juice; if it’s too runny, add more powdered sugar.

Variation

You can switch up the fruit flavors by using other fruit juices or extracts, such as almond extract or raspberry juice, to create different fruity frostings.

FAQs

Can I use unsalted butter instead of salted?
Yes, unsalted butter works perfectly fine. Just add a pinch of salt if you want to enhance the flavor.

How do I make this frosting dairy-free?
Try using a dairy-free butter substitute, along with a non-dairy milk for the cherry juice.

Can I add more cherries for a stronger flavor?
Absolutely! Feel free to add more diced cherries to reach your desired flavor. Just remember to adjust the sugar if needed.

Maraschino Cherry Buttercream Frosting

A vibrant and delicious buttercream frosting infused with maraschino cherry juice and diced cherries, perfect for cakes and cupcakes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Course: Dessert, Frosting
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Frosting Base
  • 1 cup Butter, slightly softened Ensure butter is slightly softened for easy mixing.
  • 1/4 cup Maraschino Cherry juice Use good quality cherry juice for the best flavor.
  • 4 cups Powdered Sugar Adjust as needed for desired consistency.
  • 1 tablespoon Cornstarch Helps stabilize the frosting.
  • 6 to 8 pieces Maraschino Cherries Finely diced to fold into the frosting.

Method
 

Preparation
  1. Add the butter and maraschino cherry juice to a mixing bowl. Mix together on medium speed until thoroughly combined (about 2 minutes).
  2. Scrape down the sides of the bowl.
  3. Add the powdered sugar and mix on low until incorporated (about 30 seconds).
  4. Increase to medium-high and mix for another 30-45 seconds until light and fluffy.
  5. Add the cornstarch and mix until combined.
  6. Finely dice 6 to 8 maraschino cherries and fold them into the frosting with a spoon.

Notes

This frosting is perfect for slathering on cakes or cupcakes. You can also use it to fill layered cakes or as a dip for fruit. Store in an airtight container in the fridge for up to a week, or freeze for up to three months and thaw overnight in the refrigerator.