Mon petit Cherry: The Most Amazingly Delicious Cherry Buttercream

Cherry buttercream

I have a deep-seeded belief that among cake lovers, there are two types.

There's the type of cake lover who deeply loves and appreciates the cake. These people have a high appreciation for a tender crumb, and know that a fine cake doesn't need frosting.

Personally, I have no idea what is wrong with that sort of cake lover. I'm part of the other type: Team Frosting! Members of team frosting think that cake is great, but its primary function is delivery vehicle for all that delicious, creamy frosting. 

That having been said, I would like to introduce you to the new buttercream that has me wondering if I can invent a sort of IV drip so as to just keep a constant stream of this coming into my body.

It's cherry buttercream, but don't worry, it's not made with health food. It's made with cherry morsels. 


Chocolate covered cherry stuffed cupcakes

I know! Cherry morsels! They carry them at the Albertson's near where I'm living right now. I think they're the bee's knees. And they tint the buttercream pink with no additional food coloring needed!

I got a bee in my bonnet to create a cherry buttercream for a very exciting recipe I'll be sharing soon on Craftsy, and I'm proud to give you a sneak peek (just the buttercream, you'll have to wait for the entire package!). It's a good piping buttercream, too.

Cherry buttercream


Here is my recipe for cherry buttercream. I could eat it by the spoonful, and think that if you don't happen to have a fine cake on hand, you might find that you can do the same.

Cherry Buttercream

Makes a big bowl (enough for a batch of cupcakes or to frost a two layer cake)

  • 12 ounces (1 bag) cherry morsels
  • 1 stick unsalted butter
  • 1 brick (8 ounces) cream cheese, softened to cool room temperature- not low fat
  • pinch of salt (optional)
  • 4 cups (give or take) confectioners' sugar, sifted



  1. In a double boiler (or carefully over low heat) melt the morsels with the stick of butter. It goes quicker if you cut the butter in pieces, FYI. This mixture will look ugly and weird, but it will all come together in the next step.
  2. Remove from heat once melted, and let it mellow out on a cool surface while you cream the heck out of your cream cheese in a stand mixer, beating until nice and fluffy and smooth--5 to 7 minutes.
  3. Add the morsel and butter mixture. Heck, add a pinch of salt if you want. Stir until combined.
  4. Now, with the mixer on low, add in the confectioners' sugar, one cup at a time, until your desired spreading or piping consistency has been achieved.



Are you team cake or team frosting?