Cherry Frosting Recipe is the thing I reach for when I want a dessert to feel a little more fun without making life complicated. You know those days when a plain vanilla cupcake just feels kind of sad, but you also do not want to run to the store for fancy stuff? This frosting fixes that. It is sweet, creamy, and has that cherry bakery vibe that makes people assume you tried harder than you did. I started making it after one too many times opening a jar of maraschino cherries and thinking, there has to be more I can do with this. Let me show you exactly how I make it at home, with simple steps and a few easy options depending on what you are frosting. 
Key ingredients for maraschino buttercream icing
This style is basically a classic buttercream with cherry flavor mixed in. The key is using a little cherry juice for flavor and color, but not so much that it turns the frosting runny. Here is what I use most of the time.
The Story Behind This Recipe
From my kitchen to yours—Cherry Frosting Recipe mixes a little nostalgia with bright flavor. Tested, tasted, and ready for your table. Cherry Frosting Recipe is the thing I reach for when I want a dessert to feel a little more fun without making life complicated. You know…
- Unsalted butter, softened so it whips up fluffy
- Powdered sugar for sweetness and structure
- Maraschino cherry juice from the jar for flavor and that soft pink tint
- Vanilla extract just a small splash to round out the cherry
- Salt a tiny pinch makes it taste less one note sweet
- Heavy cream or milk only if you need it smoother
- Chopped maraschino cherries optional, but so good in between cake layers
If you are already in a cherry mood, you might also like this sweet little bake: cherry bread recipe. It is one of those cozy slices that practically begs for a swipe of frosting or a dusting of powdered sugar.
One quick ingredient note from experience: if your butter is too cold, you will fight lumps. If it is too melty, the frosting goes glossy and loose. I aim for butter that dents easily when I press it, but it still holds its shape.
How to make easy cherry frosting recipe from scratch?
This is the part that makes people nervous, but it is honestly straightforward. I am going to lay it out the same way I do it on a busy weeknight when I just want dessert to happen.
Step by step method
Makes enough for: about 12 cupcakes or a frosted 8 inch cake (lightly frosted) or a 9 by 13 sheet cake (thin layer).
What you will need
- 1 cup unsalted butter, softened
- 3 and 1 to 4 cups powdered sugar (start with 3)
- 3 to 5 tablespoons maraschino cherry juice
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 to 2 tablespoons cream or milk, only if needed
- 2 to 3 tablespoons chopped maraschino cherries (optional)
Directions
1) Beat the butter in a bowl for about 2 minutes until it looks lighter and fluffier.
2) Add powdered sugar gradually. I usually add 1 cup at a time so it does not puff everywhere. Mix until smooth.
3) Pour in 3 tablespoons cherry juice, vanilla, and salt. Beat again. Taste it. This is where the Cherry Frosting Recipe starts to smell like a bakery.
4) Decide on texture. If you want a stronger cherry flavor and deeper color, add 1 more tablespoon of cherry juice. If the frosting gets too soft, balance it by adding a little more powdered sugar.
5) If it feels too thick to spread, add a tablespoon of cream or milk. Beat for 30 seconds, then check again.
6) Fold in chopped cherries if using. I like them for filling layers, but for piping pretty swirls, I usually skip them so nothing clogs the tip.
That is it. You can spread it on a cake with a knife, or pipe it onto cupcakes. And if you are making a whole dessert table situation, pairing cherry sweets with something buttery is a win. These 7 up biscuits recipe are a surprisingly good sidekick for fruity desserts, especially if you are doing a brunch spread.
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Also, if you ever want to take cherry flavor into a crispy, fun direction, check out these air fryer cherry cheesecake egg rolls. They are sweet, crunchy, and feel like a fair treat at home.
“I made this frosting for my daughter’s birthday cupcakes and everyone asked where I bought them. The cherry flavor tasted real, not fake, and it was so easy I felt like I was cheating.”
Variations
The base Cherry Frosting Recipe is super flexible. Here are a few ways I switch it up depending on what I am baking or who I am feeding.
1) Cherry cream cheese frosting
Swap half the butter for 4 ounces of softened cream cheese. It turns tangy and extra rich, and it is amazing on chocolate cake or red velvet.
2) Double cherry with chopped cherries
Fold in chopped maraschino cherries and use a little extra juice. Best for layer cakes where you want little bites of cherry. For cupcakes, keep the pieces tiny.
3) Chocolate cherry frosting
Add 1 third cup cocoa powder and a tablespoon of cream. The cherry plus chocolate combo is basically a classic for a reason. If you like that vibe, you would probably love these cherry cheesecake brownies too.
4) Naturally brighter pink
If you want a more dramatic pink color for a party, you can add one tiny drop of red or pink gel food coloring. I keep it minimal so it still looks like cherry frosting, not neon.
5) Fresh cherry option
If you have fresh cherries, you can cook them down into a thick puree, strain it, cool it fully, and then add it in small amounts. It tastes more like real fruit and less like candy, but it takes longer and you have to watch the moisture.
Tips and techniques
This is the stuff I wish someone told me the first time I tried making cherry buttercream. It is simple, but tiny changes make a big difference.
Start with less liquid than you think
Cherry juice is sneaky. Add it slowly, especially if your kitchen is warm. You can always add more, but it is annoying to fix frosting that is too loose.
Beat longer for fluffier frosting
If you want that light, cloudlike texture, give it an extra minute or two of mixing after everything is combined. The color will lighten a bit too, in a pretty way.
Use a pinch of salt
Do not skip it. Salt makes the cherry taste pop and keeps the sweetness from feeling heavy.
Chill it if it gets soft
If your frosting feels too soft to pipe, put it in the fridge for 15 to 20 minutes, then beat it again for a few seconds.
Match the frosting to the dessert
This Cherry Frosting Recipe is dreamy on vanilla cupcakes, chocolate cake, sugar cookies, and even sandwiching between shortbread. If you want more dessert inspiration, I wander around this recipe collection a lot: all recipes.
Tips for success
If you want this to come out right on the first try, here are my most practical, no stress tips.
Measure powdered sugar loosely
If it is packed tight, you may end up with frosting that is too stiff. I scoop and level gently.
Keep your cherries dry if adding pieces
Pat chopped maraschino cherries with paper towel. Extra syrupy juice clings to them and can thin the frosting.
Do a quick taste check before you frost
Sometimes jars of cherries vary. If it tastes flat, add a tiny bit more vanilla and a pinch more salt. If it tastes too candy sweet, cream cheese variation helps a lot.
Plan for the dessert you are making
For piping tall swirls, keep it thicker. For sheet cakes, a softer spreadable frosting is perfect. Either way, this Cherry Frosting Recipe is pretty forgiving once you get the feel for the texture.
Common Questions
Can I make cherry frosting ahead of time?
Yes. Store it in an airtight container in the fridge for up to 4 days. Let it sit at room temp for 30 to 45 minutes, then re whip to bring it back to fluffy.
Why did my frosting turn runny?
Usually it is too much cherry juice or butter that was too warm. Add more powdered sugar a little at a time, or chill it briefly and then beat again.
Can I use fresh cherry juice instead of maraschino cherry juice?
You can, but it is thinner and less concentrated. I recommend cooking it down into a thicker syrup and cooling it completely before adding.
How do I make it more pink without changing flavor?
Use one tiny drop of gel food coloring. The gel kind adds color without watering down your frosting.
What cakes pair best with this frosting?
Vanilla, chocolate, almond, and even lemon cake all work. I also love it on brownies when I want a sweet cherry top layer.
A sweet little wrap up before you start frosting
If you want a frosting that feels playful but still totally doable, this Cherry Frosting Recipe is the one I keep coming back to. It uses basic pantry ingredients, it tastes like cherry in a real way, and you can make it thick for piping or soft for easy spreading. If you want more cherry inspiration, I have also enjoyed reading Maraschino Cherry Frosting {Pink} – CakeWhiz for another fun spin, and Fresh Cherry Frosting – Coriander & Lace when I am leaning toward a fresher fruit flavor. Try it once, and I swear you will start finding excuses to bake cupcakes just so you can make it again.
Cherry Frosting
Ingredients
Method
- Beat the softened butter in a bowl for about 2 minutes until it appears lighter and fluffier.
- Gradually add powdered sugar, mixing 1 cup at a time to avoid mess, until the mixture is smooth.
- Add 3 tablespoons of cherry juice, vanilla, and a pinch of salt. Beat again and taste for flavor.
- Adjust the texture by adding more cherry juice for flavor, or more powdered sugar if it becomes too soft.
- If the frosting is too thick, add a tablespoon of cream or milk and beat for 30 seconds.
- Fold in chopped cherries if using. Use them for filling layers, but for piping, consider skipping them.
- Spread the frosting on cakes or pipe onto cupcakes as desired.
