This maraschino cherry buttercream frosting is a rich and deliciously fruity frosting that makes an amazing addition to cakes, cupcakes, brownies, or any dessert! It's so quick and easy to make from scratch, you'll never want to buy a tub of cherry frosting again (it's so much better anyway)! Whip up this silky smooth frosting in under 10 minutes to top off your most decadent desserts!
Best Maraschino Cherry Frosting
Calling all cherry lovers because I've got the most amazingly sweet, creamy, and delicious cherry buttercream frosting for you! This recipe is not only incredibly easy and quick to make, but it will also complement a variety of desserts!
This frosting features chopped maraschino cherries and the juice from the jar! Switch it up from the typical vanilla and chocolate buttercream and try this unique cherry buttercream frosting today!
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🥘 Ingredients For Maraschino Cherry Buttercream Frosting
You will only need a handful of baking ingredients to make this incredibly easy cherry buttercream frosting! If you don't have a jar of maraschino cherries, a quick trip to the store may be required.
- Butter - 1 cup of butter (softened, at room temperature). Make sure that your butter is not too soft and do not melt it in the microwave.
- Maraschino Cherry Juice - ¼ cup of maraschino cherry juice (*see notes for alternatives).
- Confectioners' Sugar - 4 cups of confectioners' sugar (aka powdered sugar).
- Cornstarch - 1 tablespoon of cornstarch.
- Salt (optional)- 1 pinch of salt can be used to offset the sweetness if needed.
- Maraschino Cherries - 8 maraschino cherries (chopped).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Maraschino Cherry Buttercream Frosting
My homemade cherry frosting is beginner-friendly! To make this recipe, you will need measuring cups, a stand mixer or mixing bowl with a hand mixer, and a silicone spatula set.
This recipe will make enough buttercream to lightly frost 18 cupcakes! If you like a thick layer of frosting on top, then you can generously frost 12 cupcakes.
- Mix. In a large mixing bowl or the bowl of your stand mixer combine 1 cup of softened butter and ¼ cup of maraschino cherry juice. *These will look like they not going to combine at first, keep mixing for 3-4 minutes at medium speed.
- Add in ingredients. Scrape down the sides and bottom of your mixing bowl and add a portion of the 4 cups of confectioners' sugar, 1 tablespoon of cornstarch, and a pinch of salt (if using). Mix on low until combined, and continue adding the confectioners' sugar until fully incorporated.
- Whip frosting. Once the confectioners' sugar is fully combined increase the mixer speed to medium or medium-high and whip the frosting for an additional 2-3 minutes until light and fluffy.
- Add cherries. Fold the 8 chopped maraschino cherries into the frosting until evenly distributed then spread or pipe onto your cooled cake or cupcakes.
I love piping this maraschino cherry frosting on top of vanilla cupcakes or my classic sugar cookies! I have even tried it on my chocolate cake and white cake and it was very delicious too. Enjoy!
💭 Angela's Tips & Recipe Notes
- The maraschino cherry juice can be added after you being adding the confectioners' sugar as well, I just think you get a bit better flavor when the juice is thoroughly combined with the butter in this first step.
- To skip using maraschino cherries or maraschino cherry juice, you can use a couple of handy alternatives like cherry extract and red food coloring (gel coloring or liquid drops).
- Use the optional pinch of salt to offset the sweetness if needed.
🥡 Storing
Store your buttercream in an airtight storage container in the fridge for up to a month. Allow the frosting to warm slightly before using.
I also suggest whipping the frosting again before using it - you may need to make minor adjustments to the liquid or sugar amounts to balance the consistency.
Freezing Buttercream Frosting
Transfer the frosting into an airtight freezer storage container and freeze for up to 3 months. Thaw overnight in the refrigerator, then follow the instructions above before using.
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❓ Recipe FAQs
No, but it will need more powdered sugar to offset the amount of liquid used (see my maraschino cherry brownies for an example of maraschino cherry frosting sans cornstarch).
Absolutely! This frosting can be stored in the refrigerator in an airtight container for up to a month. You will have plenty of time in advance to plan out the desserts you'd like to bake to go with it!
Make sure to whip the frosting again and allow it to warm slightly before using. Also, you might have to adjust the liquid or sugar amounts to get the right consistency.
No, I would advise against melting your butter to soften it. This will cause your buttercream to separate and make the buttercream too runny.
To achieve a fluffy buttercream frosting, allow your butter to soften at room temperature for 20-30 minutes. You should be able to press into it and leave a small indent, then you'll know it's soft enough!
🧁 More Tasty Frosting Recipes
- Peanut Butter Buttercream Frosting - My homemade peanut butter frosting is smooth, creamy, and perfect for piping!
- Oreo Buttercream Frosting - If you're a cookies & cream lover, this easy recipe is a must-try!
- Vanilla Bean Buttercream Frosting - This frosting has an incredible vanilla flavor by using vanilla bean caviar!
- Chocolate Buttercream Frosting - Make this creamy, rich, and delicious chocolate frosting in only 10 minutes!
- Vanilla Buttercream Frosting - This fantastic vanilla buttercream recipe makes a wonderful base for many flavors!
- Peanut Butter Cream Cheese Frosting - This recipe features peanut butter, cream cheese, powdered sugar, heavy cream, and vanilla!
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📖 Recipe Card
Maraschino Cherry Buttercream Frosting
Ingredients
- 1 cup butter (softened, at room temperature)
- ¼ cup maraschino cherry juice (*see notes for alternatives)
- 4 cups confectioners' sugar
- 1 tablespoon cornstarch
- 1 pinch salt (optional)
- 8 maraschino cherries (chopped)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a large mixing bowl or the bowl of your stand mixer combine the softened butter and maraschino cherry juice. *These will look like they not going to combine at first, keep mixing 3-4 minutes at medium speed.
- Scrape down the sides and bottom of your mixing bowl and add a portion of the confectioners' sugar, cornstarch, and salt (if you are using). Mix on low until combined, and continue adding the confectioners' sugar until fully incorporated.
- Once the confectioners' sugar is fully combined increase the mixer speed to medium or medium-high and whip the frosting for an additional 2-3 minutes until light and fluffy.
- Fold the chopped maraschino cherries into the frosting until evenly distributed then spread or pipe onto your cooled cake or cupcakes.
Notes
- The maraschino cherry juice can be added after you being adding the confectioners' sugar as well, I just think you get a bit better flavor when the juice is thoroughly combined with the butter in this first step.
- To skip using maraschino cherries or maraschino cherry juice, you can use a couple of handy alternatives like cherry extract and red food coloring (gel coloring or liquid drops).
- The optional pinch of salt will offset the sweetness if needed.
- To store: Store your buttercream in an airtight storage container in the fridge for up to a month. Allow the frosting to warm slightly before using. I also suggest whipping the frosting again before using it - you may need to make minor adjustments to the liquid or sugar amounts to balance the consistency.
- To freeze: Transfer the frosting into an airtight freezer storage container and freeze for up to 3 months. Thaw overnight in the refrigerator, then follow the instructions above before using.
nicole says
Would this be enough for a 3 layer 8 inch cake or should I do 1.5x or 2x the recipe?
Angela Latimer says
That depends on how much you use when layering. Are you just making a dam for the filling, or using the frosting as a filling? How much frosting will you need for decoration? If you are simply making a dam and icing the sides of the cake, a single recipe should be OK - see my maraschino cherry cake for a 1x recipe example. If you will be using it more extensively, I would definitely whip up at least an extra half batch. Thanks for asking!
nicole says
Thank you so much! I will be using a separate filling so I'm gonna try it out with a 1x recipe.
ann P says
Will this make enough frosting for (2) 9 inch cake pans?
Angela @ BakeItWithLove.com says
This is enough for a double-layer 9-inch cake square or round. If that's what your question is. Let me know how it turns out!