How to Make the Easiest Fresh Cherry Buttercream
Buttercream is the most delicious treat and I love to decorate all my cupcakes and cakes with it. It holds its shape, it makes my baking look incredible and its taste is just an added bonus. A lot of the time, because of convenience, I tend to use vanilla essence as my go-to buttercream flavoring. But, with time, and a lot of baking, it gets kind of boring. I use to switch it up with almond flavoring, but my kids do not enjoy it as much. And in my attempt to make our diets a bit healthier, albeit not by much, I had an idea. For my next batch of cupcakes, I decided to incorporate some fresh fruit into my recipe. In the buttercream, in particular, it would give flavor without having to resort to an essence. So today we are making fresh cherry buttercream frosting.
Servings: 18 small cupcakes
Equipment
Ingredients
- 1 cup of room temperature butter
- 3 ½ cups of powdered sugar
- ¼ tsp of salt
- 1 cup of pitted and chopped fresh cherries
Instructions
- Step 1
- Place the butter in a large bowl. Using a stand mixer or a handheld mixer on low, cream tit until it is fluffy and lighter in color. This will take around 2 to 3 minutes.
- Step 2
- Add in the powdered sugar. Be careful, only add it ½ cup at a time, unless you want powdered sugar all over you and your kitchen. Continue mixing until everything is combined.
- Step 3
- Incorporate the salt as well. Turn up the speed to medium-high and continue beating until you get a light and fluffy mix. This will take around 2 more minutes.
- Step 4
- Add in the cherries and their juices. Turn the power back to low and continue mixing until they are combined.
- Step 5
- Now, on medium to high speed, beat it for another 3 minutes until the frosting looks smooth and creamy.
Notes
- As a side note, this buttercream is not going to crust, because it is made solely out of butter. If you need a frosting that will crust, we recommend using half butter, half shortening in your recipe.
- It is also important to remember that, if you are living in a very hot area (or it is really hot in your kitchen) the frosting can be runnier than you would like. This is also the fresh fruit’s fault.
- You see, when you add fresh fruit you are adding moisture. This can change the balance of wet to dry ingredients in the recipe and make it unusable.
- If this happens to you, you should add more powdered sugar until you get the desired texture. It all depends on how juicy the fruit you are using is.
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