Maraschino Cherry Buttercream
Maraschino cherry buttercream feels like a little joyful time machine - with a touch of sophistication. It brings back Shirley Temples at Embassy Suites Hotel as a kid, the cherry on top of a sundae—bright, playful moments that linger. Made with the juice from maraschino cherries for both flavor and that soft pink hue, this buttercream is light, smooth, and easy to spread. You’ll find it has a touch of almond extract for that je ne sais quoi. Trust me people pause mid-bite and say, “ooh wow, that is so good.”
This frosting is perfect for Perfect for Valentine’s cakes, Galentine’s soirées, or any celebration that calls for something nostalgic and a little special. I’d argue it good throughout the whole year! Pairs great with a maraschino cherry cake too.
Ingredients for This Maraschino Cherry Buttercream
6 Cups Powdered Sugar, sifted / 680g
2 Cups Unsalted Butter / 450g
2 Teaspoons Almond Extract / 10g
¼ Cup Maraschino Cherry Juice / 70g
¼ Cup Heavy Cream / 60g
1 Large Pinch Salt / 3–4g
How to Make Maraschino Cherry Buttercream
Place the butter in a stand mixer fitted with the paddle attachment and mix on medium speed until paste-like. Increase to medium-high and whip for 4–6 minutes until the butter lightens from yellow to white. While mixing, sift the powdered sugar into a separate bowl.
Turn off the mixer and add the powdered sugar in 1–2 cup increments on low speed until fully incorporated, preventing a sugar cloud. Add the heavy cream, salt, almond extract, and maraschino cherry juice. Mix on medium speed for 30 seconds to combine, then increase to medium-high and whip for 8–10 minutes, pausing to scrape the bowl occasionally. Press a spatula or wooden spoon through the frosting in a gentle zig-zag motion to remove air bubbles before frosting.
Baker’s Notes
I love keeping this assembly simple so the cherries really shine. Start by placing a small dollop of frosting on your cake board or plate to anchor the bottom layer. Spread an even layer of frosting over the first cake, then repeat with the second layer. Top with the final cake layer and cover the cake with a thin crumb coat to trap any loose crumbs—chill for 15–20 minutes if needed. Finish by frosting the sides and top with generous swirls, and let your piping or spatula work add a little playful texture. You can garnish with extra chopped cherries or a light drizzle of cherry juice for a bright, cheerful finish. This frosting is also enough to fill and frost a three-layer cake—if you’d like extra for piping, simply multiply the recipe by 1.5 or 2.
This is entirely optional, but you can always add 1/3 cup or so of chopped maraschino cherries for a more textured frosting!
I wrote a post titled How to Cream Buttercream Properly that you might find helpful.
Equipment
I love using these cake pans.
Chances are, you might already have everything you need to bake—but just in case, you can check out all my favorite baking essentials here in my ShopMy.
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