Cherry Cream Cheese Frosting
This Cherry Cream Cheese Frosting recipe is silky smooth, extremely flavorful, and pipes beautifully! It has the perfect balance of cherry and cream cheese flavor and it can be whipped up in no time!
I LOVE this frosting with chocolate cakes and cupcakes, although it also pairs nicely with yellow & white cakes too! In fact, it's so good that you'll want to skip the cake & just grab a spoon!
The cupcakes pictured above were made with our scratch Chocolate Cake Recipe & swirled with a 2D piping tip.
Table of Contents
How to Fill a Cupcake: A Quick Review
We often like to use this cherry cream cheese frosting as a cupcake filling. To do this, simply insert a frosting-filled piping bag fitted with a 10 or 12 piping tip vertically into your unfrosted cupcakes (about midway down) and fill with a bit of Cherry Cream Cheese Frosting, and finish with a swirl on top!
When filling cupcakes, it's good to do a practice run just on a plate first-- simply pipe vertically onto the plate and count the seconds that it takes to get the amount of filling that you will want in your cupcakes.
When it's time to pipe the filling into the cupcakes, you'll have an idea of how much filling you are putting in. (And if you have a few extra cupcakes to spare, this is a great excuse to do a taste test!) Practice makes perfect! ;0)
Tips for Working with Cream Cheese Frosting:
As with most cream cheese frosting recipes, this Cherry Cream Cheese Frosting is softer than usual buttercream frosting.
If it becomes too soft, the frosting will not hold it's shape nicely, and you won't get the clean ridges and details from your piping tips that you should. If you notice that your cherry cream cheese frosting is too soft, you should chill it in the refrigerator for a few minutes until it firms up a bit.
If the frosting just seems exceedingly soft, it's perfectly acceptable to stir in a bit more powdered sugar, just as you would for most buttercream frosting recipes. This will help with the consistency.
As funny as it sounds, some people just have hot hands! Holding a piping bag for an extended time can result in extra soft frosting for some decorators. A great solution is too prepare two piping bags and alternate between the two-- you could rest one on a bag of ice on in the refrigerator while working with the other.
Cream cheese frosting needs to be refrigerated. There are differing opinions on how long cream cheese frosting can safely sit at room temperature--but for me, a few hours seems to be a good rule of thumb. Because cream cheese frosting (just as with buttercream) becomes firm when chilled, it is best to remove from the refrigerator 2-3 hours before serving so that it has time to soften.
For the Cream Cheese Frosting Lovers
If you are a fan of all cream cheese frostings, we have a roundup that you are going to love!
Here is a collection of our FAVORITE cream cheese frosting recipes.
You'll find a wonderful variety of flavor options, each one of them is so delicious (and simple to make)! Roundup of our BEST Cream Cheese Frosting Recipes!
Love Cherries? Try these Delicious Cherry Flavored Cakes!
- 2 sticks (1 cup) (226g) unsalted butter (slightly softened)
- 2( 8oz.) packages cream cheese (total weight 452g) slightly softened --
- use fat cream cheese. Using reduced fat or the spreadable cream
- cheese will cause the frosting to be too soft. Do not soften the cream
- cheese in the microwave
- 1 teaspoon (4g) vanilla extract
- 1 teaspoon (4g) cherry extract
- 6 to 61/2 cups (690g to 747g) powdered sugar
- Wilton Rose Gel Color, optional - I used a very small amount, putting the color on a toothpick to add to the frosting.
- Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
- Cut the softened cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated.
- Add the vanilla and cherry extract. Gradually add the powdered sugar beating on low speed until blended (cover bowl with a towel to keep a cloud of powdered sugar from floating over your kitchen).
- Add the gel color at this point, increase mixing speed to low to medium and beat until fluffy, don't over beat. You may need to chill the frosting until it is the spreading consistency you like.
- If piping with the frosting, you will need to chill a short while. You can make it in advance, refrigerate and when ready to use, let it soften slightly then remix. Do Not Soften in the Microwave.
- Will frost a 3 layer 8 or 9 inch cake.
- 3 cups (342g) cake flour plus 2 Tablespoons for dusting cherries
- 1Tablespoon (15g) baking powder
- ½ teaspoon (2g) salt
- 6 egg whites (180g)
- ⅔ cup (146g) cherry juice from a 10 ounce bottle of maraschino cherries, if there is not enough juice to reach ⅔'s cup add water or milk
- ¾ cup (172g) milk
- 1 teaspoon (4g) vanilla extract
- 1 teaspoon (4g) cherry extract
- ¼ cup (54g) vegetable oil
- 2 cups (400g) granulated sugar
- 1 cup (2 sticks) (226g) unsalted butter, slightly softened but still cold to the touch
- maraschino cherries from a 10 ounce jar (use all) chopped and dusted with 2 Tablespoons flour
- Preheat the oven to 350 degrees F. Grease and flour 3 (8 inch) round pans
- In a medium bowl, whisk the flour, baking powder and salt for at least 30 seconds
- In another bowl, add the egg whites, cherry juice, milk, vanilla and cherry extract, and vegetable oil. Blend together with a fork.
- In the bowl of your mixer add the butter and beat at medium speed to soften. Add the sugar and continue to beat until lightened in color and fluffy, approximately 3 minutes, longer if using a hand mixer.
- With the mixer on low speed, we will now alternate between adding dry and wet ingredients. Add approximately one third of the flour mixture to the bowl, mixing on low speed until just blended. Add about half of the wet ingredients and blend, and so on. Continue alternating the dry and wet ingredients (ending with dry). We do three additions of dry, two of wet. Mix just until blended.
- Reserve approximately 2 Tablespoons chopped cherries. Gently stir the remaining chopped cherries into the batter. Divide the batter between the three prepared 8 inch cake pans.
- Once the batter is in the cake pans, sprinkle the reserved cherries over the top of the batter, and using a toothpick push them just slightly below the surface of the cake batter. Even though the flour is supposed to keep the cherries from sinking to the bottom of the pan, I find that most will, so this is my reason for adding a few to the top.
- Bake for 30 - 35 minutes, when the cake springs back to the touch or a toothpick pulls out clean or with only a few crumbs attached, the cake is done. Allow to cool in the pans on a wire rack for ten minutes before turning out.
- Makes 7 ½ cups cake batter
- Works well for cupcakes and Will hold up to fondant
The cherry cake layers can be made in advance and frozen. To freeeze the cake layers, we like to place each layer individually on its own foil wrapped cardboard cake circle. Wrap with plastic wrap followed by aluminum foil. Freeze for up to three months.
Thaw on the kitchen counter, still wrapped for 30-45 minutes before unwrapping and thawing to desired amount. Some bakers prefer to assemble their cakes while the layers are still partially frozen as they are less fragile.