Maraschino Cherry Buttercream Frosting
Swiss meringue buttercream made with egg whites and sugar cooked over gentle heat, then whipped to stiff peaks and combined with softened butter. Maraschino cherries folded in at the end add bright color and subtle flavor. Rich, stable, and suitable for frosting cakes and cupcakes.
Ingredients
Instructions
- 1
Combine egg whites and sugar in a medium saucepan.
- 2
Place over medium heat and whisk continuously until sugar dissolves completely; test by rubbing a small amount between your fingers—it should feel completely smooth with no grains.
- 3
Remove from heat and let the mixture cool to room temperature.
- 4
Transfer to a mixing bowl and attach the whisk attachment. Whisk on high speed until stiff peaks form and the mixture is completely cooled.
- 5
Switch to the paddle attachment.
- 6
On low speed, add the butter one piece at a time, allowing each addition to incorporate before adding the next.
- 7
Increase mixer speed to medium-high and mix until buttercream forms and is smooth.
- 8
Add vanilla and salt and continue mixing until completely incorporated.
- 9
Remove from mixer and by hand fold in the finely chopped maraschino cherries.
Tips
Test sugar dissolution by rubbing a small amount between your fingers; it should feel completely smooth with no grains.
Allow the meringue mixture to cool completely before adding butter to prevent the buttercream from becoming greasy or breaking.
Add butter gradually on low speed initially to ensure proper emulsification.
Fold in cherries gently by hand to preserve their texture and distribute them evenly.
Good to Know
Refrigerate in an airtight container for up to 2 weeks. Bring to room temperature and re-whip briefly before using.
Prepare up to 2 days in advance. Cover and refrigerate until needed.
Use immediately or store chilled. Re-whip on low speed if buttercream has hardened.
Common Mistakes
Do not add butter while meringue is warm to avoid greasy, broken buttercream.
Do not skip the complete cooling step to prevent melting the butter.
Do not add butter too quickly on low speed to avoid poor emulsification and separation.