It's time to leave the comfort of vanilla and chocolate frostings behind and try out this recipe for Cherry Frosting! This fluffy frosting is made from fresh cherries and delicious vanilla buttercream.
I love making this easy recipe during the cherry season because it is a great way to celebrate real cherry flavor.
This cherry buttercream frosting recipe makes enough frosting for 24 cupcakes or one two-layer cake. Try this recipe a white cake, sugar cookies, or even on top of your favorite brownies!
If you love using your favorite fruits in your baking then I have some recipes for you! Like this Summer Raspberry Cake, this Apple Crumble Cheesecake, or this recipe for Strawberry Cupcakes.
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Ingredients
To make this cherry frosting recipe you will need the simple ingredients listed below. Remember to always use fresh room temperature ingredients when baking.
- Unsalted butter
- Powdered sugar
- Whole milk
- Vanilla bean paste
- Cherries
- Lemon juice
- Castor sugar
Unsalted butter - always use unsalted butter when baking and adjust the saltiness later if needed.
Vanilla bean paste - choose a good quality vanilla bean paste for this recipe, if you can't find one use vanilla extract instead.
Cherries - use fresh whole cherries to make this frosting.
See the recipe card for quantities.
Instructions
Follow the instructions below to make this fluffy cherry frosting. First, you will make the cherry compote and then the cherry buttercream.
Instructions for cherry compote
STEP 1: Chop the cherries. Cut the cherries in half and remove the pip. Roughly chop the cherries.
STEP 2: Heat castor sugar, lemon juice, and cherries. In a small heavy saucepan set over medium heat add the chopped cherries, sugar, and lemon juice. Allow the fruit to soften and the sugar to melt.
STEP 3: Stir. Stir occasionally with a spatula and press the fruit against the sides of the saucepan to help them break down. Use a potato masher if needed.
STEP 4: Cool the compote. Once the sugar has melted and the compote has thickened, transfer the mixture to a glass jar and allow the cherry compote to cool to room temperature.
Instructions for cherry buttercream
STEP 1: Beat the butter and icing sugar. Add the unsalted butter and icing sugar to a bowl of a stand mixer fitted with a paddle attachment and beat at medium speed until the mixture looks like fine breadcrumbs.
STEP 2: Add the milk and vanilla. In a small jug combine the vanilla paste and milk. Slowly pour this into the icing sugar and butter mixture with the motor of the mixer running. Once the milk has been added beat at high speed until light and fluffy, about 5 minutes. Be sure to scrape the sides of the bowl often while mixing.
STEP 3: Add the cherry puree. Add ½ cup of the cooled puree to the buttercream frosting. Beat briefly at low speed until combined. The frosting is now ready to use on cakes or cupcakes. Spread it on with a knife or fill a piping bag with the cherry frosting.
Keep any leftover cherry compote to fill cupcakes, sandwich cake layers, or spread onto your morning toast!
Hint: For a chunky cherry frosting like the one I made, follow the steps above. If you'd prefer a smooth frosting, blend the cooled cherry puree in a food processor before adding it to the buttercream.
Substitutions
If you can't find fresh cherries, this recipe can be made with frozen cherries.
To make this recipe with tinned cherries skip the step of making the cherry compote and instead, mash the tinned cherries with a fork before adding them directly to the buttercream.
This recipe can also be made with other fresh fruits like blueberries, blackberries, raspberries, or strawberries.
Equipment
To make this buttercream recipe you will need an electric hand mixer or a stand mixer.
I also always use an accurate kitchen scale when baking.
Storage
Store leftover frosting in an airtight container in the fridge until needed. You will need to re-whip it before using it to decorate cakes and cupcakes.
To do this, bring the frosting back to room temperature and then place it in a bowl of an electric mixer fitted with a paddle attachment. Beat at medium-high speed until light and fluffy. The frosting will keep in the fridge for about 3 days.
I do not recommend freezing this recipe.
Top tip
My top tip for making the perfect buttercream is to always use softened room-temperature butter. This helps ensure a fluffy delicious frosting.
FAQ
This frosting is made using fresh whole cherries without any food coloring. The cherries naturally color the frosting a deep purple color. For red cherry frosting, you will need to use glace cherries or maraschino cherries instead.
Make sure you are using softened room-temperature butter when baking and also be sure that the frosting has whipped for long enough before using it to decorate cakes and cupcakes.
This cherry frosting is delicious on chocolate and vanilla cakes and cupcakes! So, try it out on your favorite bakes, and don't forget to send me snaps of your cherry frosting creations on Instagram @with_love_kitty
If you made this recipe please leave a comment and star review below, I would love to hear your feedback!
Happy Baking
With Love,
Kitty
📖 Recipe
Cherry Frosting
Equipment
- hand mixer or stand mixer
Ingredients
Cherry Compote
- 300 g cherries
- 40 g superfine sugar
- 1 tablespoon lemon juice
Cherry Buttercream
- 500 g powdered sugar
- 160 g unsalted butter
- 30 ml whole milk
- 2 teaspoon vanilla bean paste
- ½ cup cherry compote
Instructions
Cherry Compote
- Cut the cherries in half and remove the pip. Roughly chop the cherries.
- In a small heavy saucepan set over medium heat add the chopped cherries, sugar, and lemon juice. Allow the fruit to soften and the sugar to melt.
- Stir occasionally with a spatula and press the fruit against the sides of the saucepan to help them break down. Use a potato masher if needed.
- Once the sugar has melted and the compote has thickened, transfer the mixture to a glass jar and allow the cherry compote to cool to room temperature.
Cherry Buttercream
- Add the unsalted butter and icing sugar to a bowl of a stand mixer fitted with a paddle attachment and beat at medium speed until the mixture looks like fine breadcrumbs.
- In a small jug combine the vanilla paste and milk. Slowly pour this into the icing sugar and butter mixture with the motor of the mixer running. Once all of the milk has been added beat at high speed until light and fluffy, about 5 minutes. Be sure to scrape the sides of the bowl often while mixing.
- Add ½ cup of the cooled puree to the buttercream frosting. Beat briefly at low speed until combined. The frosting is now ready to use on cakes or cupcakes, either spread it on with a knife or fill a piping bag with the cherry frosting.
Debbie says
I love that you can see the cherry pieces in this frosting!