Cherry Frosting
Transform your baked creations into irresistible treats with this luscious Cherry Frosting recipe! Made with real cherries—fresh or frozen—this homemade frosting boasts a natural, vibrant pink hue and a burst of sweet, tangy cherry flavor. A simple cherry puree infuses creamy butter and powdered sugar, while a splash of vanilla and optional lemon juice elevate the fruity notes. Perfectly customizable with heavy cream or milk for your desired consistency, this frosting is ideal for topping cakes, cupcakes, and cookies. Ready in just 25 minutes, it’s a show-stopping addition to any dessert table that's as beautiful as it is delicious.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Fresh cherries (pitted and chopped) or frozen thawed cherries
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Heavy cream or milk
- 1 teaspoon Lemon juice (optional, for enhancing cherry flavor)
Instructions
In a small saucepan over medium heat, cook the cherries (fresh or frozen) for about 8-10 minutes, stirring occasionally, until the cherries break down and release their juices. Use a fork or potato masher to lightly mash the cherries as they soften.
Once the mixture thickens slightly, remove from heat and let it cool completely. You should have about 1/4 cup of smooth cherry puree. If desired, strain the puree through a fine mesh sieve to remove any bits of skin for a smoother frosting.
In a large mixing bowl, use a hand mixer or stand mixer to beat the unsalted butter on medium-high speed until it becomes light and fluffy, about 2-3 minutes.
Reduce the mixer speed to low and gradually add the powdered sugar, one cup at a time, until fully incorporated.
Add the cooled cherry puree, vanilla extract, and lemon juice (if using). Beat on medium speed until the ingredients are combined and the frosting turns a beautiful cherry pink color.
If the frosting is too thick, add heavy cream or milk, one tablespoon at a time, until the desired consistency is reached.
Use immediately to frost cakes, cupcakes, or cookies. Leftover frosting can be stored in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature and re-whip before using.
Nutrition Facts
Calories |
319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 2 mg | 0% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 41.7 g | ||
| Protein | 0.4 g | 1% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 8 mg | 1% | |
| Iron | 0.1 mg | 0% | |
| Potassium | 38 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
