No-Grit Cherry Buttercream

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This Cherry Buttercream is smooth and silky, with a vibrant pink hue. The rich, buttery base perfectly complements the sweet and tangy cherry flavor. It pairs beautifully with chocolate cupcakes and adds a burst of cherry flavor to any dessert.

Prep Time 15

Total Time 15

Servings Cups

Calories 1619kcal

Author Fay

EQUIPMENT

INGREDIENTS

350 g (12.3 oz) powdered sugar
100 ml (3.4 floz) water hot
2 teaspoon (2 teaspoon) vanilla
250 g (8.8 oz) butter unsalted and softened
½ cup (½ cup) canned cherries drained
pink food color optional

INSTRUCTIONS

Cherry Buttercream

In a bowl, combine 350g (12.3 oz) confectioner's sugar, 100mL (3.4 fl oz) hot water or milk, and 2 teaspoons vanilla. Mix until the sugar is fully dissolved.
Strain the mixture through a fine mesh strainer into a jug to remove any remaining lumps. Set aside to cool completely.
In a stand mixer fitted with a paddle attachment or using a hand mixer, place 250g (8.8 oz) softened butter. Mix on low to medium speed for 2 to 5 minutes until creamy.
While the mixer is running, slowly drizzle the cooled sugar mixture down the side of the bowl. Pour very slowly to prevent the mixture from splitting. Once fully added, mix for an additional minute.
Drain the canned cherries and blend them in a stick blender or food processor until smooth.
Add the blended cherries to the buttercream and mix well for 1-2 minutes. Optionally, add pink food color to enhance the hue and mix thoroughly.

Serving Suggestion for Chocolate Cupcakes

Scoop out a small amount of the cupcake center and drizzle in some cherry juice from the can.
Add a cherry to the hole and top with chocolate sauce or ganache.
Pipe a generous swirl of cherry buttercream onto the cupcake using a 1M piping tip.
Drizzle with more chocolate sauce or ganache, sprinkle with grated chocolate, and top with chunks of a chocolate Cherry Ripe candy bar.

NOTES

Butter Temperature: Make sure the butter is softened to room temperature for a smooth mix.
Prevent Splitting: Pour the sugar mixture very slowly to prevent the buttercream from splitting.
Straining: Strain the sugar mixture well to avoid any lumps in the buttercream.
Color Enhancement: Use a small amount of pink food color for a more vibrant look if desired.

NUTRITION