Cherry Cream Frosting

This pastel-pink frosting gets all of its color and flavor from one humble jar pantry ingredient: maraschino cherries. Just a tablespoon of the bright red syrup tints the powdered sugar a soft pink while finely chopped cherries get whipped right into the frosting for fruity bursts in every bite.

Using the cherry juice instead of food coloring is the natural-looking move that gives this frosting its slightly translucent rosy hue rather than the flat opaque pink of dyed buttercream. The flavor lands authentic and sweet without any artificial chemical tang.

Four cups of powdered sugar might seem like a lot, but it’s exactly what you need for a frosting that holds its shape on cupcakes or spreads smoothly on a layer cake without slumping. Beat for the full 2 minutes for proper aeration and silkiness.

Pro Tips

• Drain the chopped cherries before mixing in to prevent the frosting from turning watery and soft.
• Bring the margarine (or butter, which works equally well) to true room temperature before mixing for a lump-free finish.
• Add the milk a tablespoon at a time, the right consistency depends on humidity and how juicy the cherries are.
• For piping, use less milk for a stiffer consistency. For spreading, add a touch more.
• Refrigerate frosted cakes if not serving within a few hours, the cherry pieces are fragrant and you want them tasting fresh.

Variations

• Use butter instead of margarine for a richer, more flavorful frosting.
• Add a teaspoon of almond extract for a classic cherry-almond flavor pairing reminiscent of bakewell tarts.
• Top frosted cupcakes with a single maraschino cherry plus its stem for a classic Shirley Temple finish.