Cherry Buttercream Frosting Recipes

THE BEST MARASCHINO CHERRY BUTTERCREAM FROSTING

Steps:

• In a mixer, cream together the butter and powdered sugar on low speed until the powdered sugar and butter is completely combined.
• Continue to beat on medium speed until it is creamy.
• Add the 1/4 cup Maraschino Cherry juice.
• This is a "wet" frosting, if it too thin, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you get until you have the frosting at the desired consistency.
• Finally gently fold in the 6-8 diced Maraschino Cherries with a spoon.

CHERRY BUTTERCREAM

Steps:

• With whisk attachment on standing mixer, beat marshmallow creme until smooth.
• Add butter, one tablespoon at a time, whisking on low speed until all the butter is incorporated.
• Add powdered sugar, almond extract, and cherry extract. Whisk until blended and fluffy.
• Switch to the paddle attachment. Add food coloring, a few drops at a time, and beat frosting until smooth and fluffy and the desired color is achieved.
• Use frosting immediately or store in the refrigerator until ready to use. If stored in refrigerator, re-beat until smooth and spreadable before using.
• Cake can be frosted and stored in the refrigerator a day in advance.

HOW TO MAKE THE EASIEST FRESH CHERRY BUTTERCREAM

Steps:

• Step 1
• Place the butter in a large bowl. Using a stand mixer or a handheld mixer on low, cream tit until it is fluffy and lighter in color. This will take around 2 to 3 minutes.
• Step 2
• Add in the powdered sugar. Be careful, only add it ½ cup at a time, unless you want powdered sugar all over you and your kitchen. Continue mixing until everything is combined.
• Step 3
• Incorporate the salt as well. Turn up the speed to medium-high and continue beating until you get a light and fluffy mix. This will take around 2 more minutes.
• Step 4
• Add in the cherries and their juices. Turn the power back to low and continue mixing until they are combined.
• Step 5
• Now, on medium to high speed, beat it for another 3 minutes until the frosting looks smooth and creamy.

CHERRY AMISH FRIENDSHIP BREAD CUPCAKES WITH BUTTERCREAM FROSTING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 24 cupcake cups with paper liners.
• In a mixing bowl, stir together the Amish friendship bread starter, eggs, vegetable oil, 1/2 cup milk, sugar, 1/2 teaspoon of vanilla extract, baking powder, baking soda, and salt until thoroughly combined. Mix in the flour and cherry gelatin powder. Spoon the batter into the prepared cupcake cups.
• Bake until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Let cool.
• In a large bowl, beat the vegetable shortening with butter with an electric mixer on medium speed until fluffy, and add the vanilla extract. Beat in confectioners' sugar, 1 cup at a time, stopping often to scrape down the sides of the bowl; mix in the milk, and beat until the frosting is light and fluffy. Spread on cooled cupcakes. Sprinkle each cupcake with a few white chocolate chips, if desired.

FLUFFY CHERRY FROSTING

Steps:

• In a heavy saucepan, combine the sugar, egg whites, water, cherry juice and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160° on a candy thermometer, about 10 minutes. , Pour into the bowl of a heavy-duty stand mixer; add extracts. Beat on high until stiff peaks form, about 7 minutes.

CHERRY FROSTING

Steps:

• Whip 3 cups powdered sugar and butter together.
• Stir in vanilla, cherry juice (or milk), and cherries.
• Beat until smooth and of spreading consistency.
• Add more sugar or liquid as necessary.