Name: Maraschino Cherry Frosting
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 cup (2 sticks) salted butter, at room temperature; 4 cups powdered sugar (divided); 4–6 tablespoons maraschino cherry juice (plus more as needed); 1 teaspoon almond extract

This maraschino cherry frosting is a light, creamy, and flavorful buttercream that gets its pretty pink hue and sweet cherry flavor from maraschino cherry juice. I like how it’s perfect for cupcakes, cakes, cookies, or even a spoonful straight from the bowl. The almond extract gives it a little extra depth that balances beautifully with the cherries. Maraschino Cherry Frosting

Why I Love This Recipe

I love how this frosting is both easy and impressive. The maraschino cherry juice gives it a gorgeous natural pink color without any food coloring, and the flavor is sweet with a slight tang that keeps it interesting. It also pairs with just about any cake flavor I throw at it—vanilla, chocolate, almond—you name it. Plus, it comes together in just minutes and spreads or pipes like a dream.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

salted butter, at room temperature
powdered sugar
maraschino cherry juice
almond extract

Directions

I start by beating the butter until it’s smooth and fluffy.
Then I slowly mix in about half the powdered sugar, just enough to get things going.
I pour in the maraschino cherry juice and almond extract, mixing until everything’s combined.
I add the rest of the powdered sugar gradually, beating well after each addition.
If the frosting is too thick for my liking, I just add a little more cherry juice, one teaspoon at a time, until it’s perfect.

Servings and Timing

This recipe makes around 5 cups of frosting, which is enough to frost a 2-layer 9-inch cake or about 24 cupcakes. It takes only 5 to 10 minutes to prepare, making it ideal for quick baking projects or last-minute celebrations.

Variations

Vanilla Option: If I’m not in the mood for almond, I swap it out for vanilla extract.
Extra Cherry Flavor: I sometimes stir in finely chopped maraschino cherries for more texture and cherry bursts.
Color Boost: If I want a deeper pink, I’ll add a drop of food coloring to enhance the look.
Citrus Twist: A tiny splash of lemon juice brightens the flavor even more.
Dairy-Free: I’ve made it with plant-based butter for a dairy-free version, and it works really well.

Storage/Reheating

I keep any extra frosting in an airtight container in the fridge for up to a week. When I’m ready to use it again, I let it come to room temperature and give it a quick re-whip. If I want to store it longer, I freeze it for up to 3 months. Once thawed in the fridge, I re-whip to bring back that fluffy texture.

FAQs

Can I use unsalted butter instead of salted?

Yes, I can use unsalted butter and just add a pinch of salt to taste. It gives me more control over the final flavor.

What if my frosting is too thin?

I just add a bit more powdered sugar to thicken it up. It’s a quick fix and doesn’t affect the flavor too much.

Can I make this frosting ahead of time?

Definitely. I often make it a day or two in advance. I just store it in the fridge and bring it back to room temp before re-whipping.

Does this frosting pipe well?

Yes, it pipes beautifully. It’s smooth and holds its shape, so I like using it for rosettes and other decorative touches.

Can I use cherry extract instead of almond extract?

Sure, cherry extract will boost the cherry flavor even more. I just keep in mind that it might make the frosting extra sweet depending on the brand.

Conclusion

This maraschino cherry frosting is a favorite in my kitchen for its bright flavor, simple prep, and beautiful appearance. It’s the kind of frosting that turns any dessert into something special without much effort. Whether I’m celebrating or just craving something sweet, this frosting always delivers.