Description
This maraschino cherry frosting is a light, creamy buttercream infused with sweet maraschino cherry juice and a hint of almond extract. With its naturally pink hue and smooth texture, it’s the perfect topping for cakes, cupcakes, and cookies. Whether piped or spread, this easy cherry frosting recipe is a flavorful and eye-catching treat.
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
Instructions
- Beat the butter on medium speed until smooth and fluffy.
- Gradually add in 2 cups of powdered sugar and beat until combined.
- Add maraschino cherry juice and almond extract; beat until smooth.
- Slowly mix in the remaining powdered sugar, beating well after each addition.
- Adjust consistency with more cherry juice, one teaspoon at a time, if needed.
Notes
- For a stronger cherry taste, stir in finely chopped maraschino cherries.
- Substitute vanilla extract for almond extract if preferred.
- A drop of food coloring enhances the pink color if desired.
- For a citrus twist, add a splash of lemon juice.
- Works well with dairy-free butter alternatives.
- Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. Re-whip before using again.
