Cherry Frosting

5 from 1 vote

This fluffy frosting is made from fresh cherries and delicious vanilla buttercream. It is perfect to use on cakes, cookies, and cupcakes. This recipe makes about 3 cups of frosting, enough for 24 cupcakes or one two-layer cake.

Prep Time40

Cook Time15

Cooling time45

Course: Cakes

Cuisine: American

Servings: cups

Calories: 1166kcal

Author: Cat Spiller

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

Metric - US Customary

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.

Nutrition