Maraschino Cherry Buttercream Recipe. Silky sweet buttercream studded with bright red jewel toned maraschino cherries. Truly delicious.
I’ve been experimenting with different flavors of buttercream lately. I love vanilla and chocolate but it’s nice to add a “little something” to buttercream to amp up the flavor.
As a child I loved maraschino cherries and as an adult that love is still just as strong. If I a dessert or a cocktail with one of these little red jewels I get excited. So I thought these maraschino cherries would be a great addition to buttercream and I think you will to.
Maraschino Cherry Buttercream Breakdown:
- The base is smooth and creamy swiss meringue buttercream which already puts us ahead of the game.
- Add in finely minced maraschino cherries and immediately you have added visual appeal with fun pops of ruby red.
- The cherries pack a great sweet cherry flavor to the buttercream.
- The cherries by themselves add a pretty pink hue to the buttercream.
- Drain your cherries very well over a strainer.
- After draining the cherries lay them out onto a paper towel to absorb any additional surface juice. Pat lightly.
- Mince the cherries as finely as you can, as you can see from my photos some of the pieces are still on the bigger side. The cherries squish and move as you try to cut them so do the best you can.
- When it comes time to add the cherries to the buttercream fold them in by hand rather than using the mixer. Folding them in will keep the pieces juicy and plump. Using the mixer will smoosh the cherry pieces.
Maraschino Cherry Buttercream is great for cakes, cupcakes, sugar cookies or just for eating with a spoon (lol, ok so maybe that’s a bit rich but no judgement if you want to 😉 ).
PIN FOR LATER! Thanks 🙂
Maraschino Cherry Buttercream Recipe
- 5 egg whites
- 1 1/4 cups sugar
- 1 lb butter room temp
- 1/2 cup finely chopped maraschino cherries
- 1 tsp vanilla extract
- 1 tsp salt
- In medium sauce pan add the egg whites and sugar.
- On medium heat you are going to whisk egg mixture until sugar is completely dissolved (you can test it by rubbing a small amount between your fingers to test it, it should be completely smooth).
- Remove from heat and let mixture cool. (If mixture is too warm it will melt your butter when the time comes).
- Transfer to mixing bowl and with whisk attachment whisk on high until stiff peaks form and mixture is completely cooled.
- Switch to paddle attachment.
- On low speed add the butter one piece at a time.
- Increase mixer to medium/high speed and mix until buttercream forms.
- Add in the vanilla and salt continue mixing until completely mixed in.
- By hand fold in the cherries.
After draining the cherries lay them out onto a paper towel to absorb any additional surface juice. Pat lightly.
Mince the cherries as finely as you can, as you can see from my photos some of the pieces are still on the bigger side. The cherries squish and move as you try to cut them so do the best you can.
When it comes time to add the cherries to the buttercream fold them in by hand rather than using the mixer. Folding them in will keep the pieces juicy and plump. Using the mixer will smoosh the cherry pieces.
Cake is georgeous as usual and the photos are sooooo great. Amazing Stacey ! Sharing !
Thank you so very much, so glad you like it 😉 . Take care.
Katherine | Love In My Oven says
Growing up, I always asked for a cherry chip cake for my birthday. My Mom would make a cherry chip frosting too and I LOVED it. This totally reminds me of that! I am craving it hard! Those sprinkled cherries are so pretty too!
Hi Katherine! lol me too, that and I loved the rainbow chip cake and frosting (though the cherry tasted best) 😉 . The sprinkled cherries are sooo fun! Thank you, take care!
Restaurants in Baguio says
The photos makes me drool. Who would say no to cakes? I love the sprinkles on the cherries. Gonna try to make one. Hope that it will turn out gorgeous like yours.
Thank you very much! Enjoy! Take care. 🙂