There’s just something magical about a batch of Valentine’s Day Cherry Buttercream — that creamy texture, that soft blush color, that sweet cherry flavor that feels like a hug in frosting form. It’s the kind of recipe that turns any simple dessert into a showstopper.
The first time I made this buttercream was when I wanted to top some simple vanilla cupcakes for Valentine’s Day. I had a jar of maraschino cherries sitting in the fridge and decided to use the juice for flavor and color. One taste and I knew I’d never go back to plain frosting again. The cherry flavor is subtle but sweet, the texture is airy and rich, and the color? The prettiest pink swirl you’ve ever seen.
Now, it’s a go-to topping for my Pink Party Donuts, Raspberry Thumbprint Cookies, and even my Valentine’s Day Dessert Dip.
Valentine’s Day Cherry Buttercream
Ingredients
Equipment
Method
- In a large mixing bowl, use an electric mixer to beat the softened butter until light and fluffy (about 2–3 minutes).
- Gradually add powdered sugar, one cup at a time, beating on low speed after each addition until smooth.
- Add maraschino cherry juice, vanilla extract, and salt. Beat on medium-high until creamy. Add cherries or food coloring if desired.
- Adjust thickness with extra powdered sugar (to thicken) or cherry juice (to thin).
- Spread or pipe onto cupcakes, cookies, or cakes. Decorate with sprinkles or chocolate shavings if desired.
Nutrition
Notes
• Sift powdered sugar for lump-free buttercream.
• Add a drop of red food coloring if you want a deeper pink.
• Add a pinch of salt to balance sweetness.
• Easily adjustable thickness with extra sugar or juice.
Tried this recipe?
Let us know how it was!Why You’ll Love Valentine’s Day Cherry Buttercream
This buttercream is soft, spreadable, and tastes like sweet cherries with a hint of vanilla. It’s the perfect frosting for cakes, cupcakes, cookies, or even between layers of sugar cookies. You only need a few ingredients and one bowl — it’s as easy as it is beautiful.
If you love colorful, fun desserts like my Strawberry Shortcake Puppy Chow or Christmas Cherry Bombs, this cherry buttercream is going to be your new favorite swirl of sweetness.
Ingredients You’ll Need
For the Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 3 ½ cups powdered sugar, sifted
- 2 tablespoons maraschino cherry juice
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Add-Ins:
- 1–2 tablespoons finely chopped maraschino cherries (for texture)
- 1–2 drops red food coloring (for a deeper pink tone)
If you like to keep frosting recipes simple and flexible, this one’s just like my Toffee Chocolate Chip Cheeseball — no fuss, just fun and flavor.
How to Make Valentine’s Day Cherry Buttercream
Step 1: Beat the Butter
In a large mixing bowl, use an electric mixer to beat the softened butter until light and fluffy (about 2–3 minutes).
Step 2: Add Powdered Sugar
Gradually add powdered sugar, one cup at a time, beating on low speed after each addition until smooth.
Step 3: Add Flavor and Color
Add maraschino cherry juice, vanilla extract, and a pinch of salt. Beat on medium-high until creamy and light. Add chopped cherries or a drop of food coloring if you want a brighter pink hue.
Step 4: Adjust Consistency
If too thick, add an extra teaspoon of cherry juice or milk. If too thin, add more powdered sugar.
Step 5: Frost & Serve
Spread or pipe onto cooled cupcakes, cookies, or cake. Top with festive Valentine sprinkles or chocolate shavings.
If you love quick frostings with flavor, you’ll also love my White Chocolate Peppermint Cookies — same sweet energy, different season.
Tips for the Perfect Cherry Buttercream
- Start with soft butter: Room temperature butter gives the fluffiest texture.
- Sift the powdered sugar: Keeps your frosting smooth and lump-free.
- Don’t overbeat: Stop once it’s light and airy — too long, and it can lose structure.
- Adjust sweetness to taste: Add a pinch more salt if it feels too sweet.
These same little tricks are why my Garten’s Cranberry Orange Bread always turns out perfectly balanced — simple techniques, beautiful results.
How to Store
Room Temperature: Keep covered for up to 2 days if the room is cool.
Refrigerate: Store up to 1 week in an airtight container. Bring to room temperature and re-whip before using.
Freeze: Freeze up to 3 months; thaw overnight in the fridge, then re-whip.
Like my Christmas Bread Recipe, this buttercream holds up beautifully when made ahead.
Flavor Variations
- Chocolate Cherry Buttercream: Add 2 tablespoons unsweetened cocoa powder.
- Almond-Cherry Frosting: Add ½ teaspoon almond extract for a bakery-style twist.
- Cherry Cream Cheese Frosting: Replace half the butter with cream cheese.
- Cherry Coconut Frosting: Stir in shredded coconut for texture.
If you enjoy simple, flavorful desserts like this, my Banana Pudding Poke Cake is another one-bowl wonder.
Frequently Asked Questions
1. Can I use cherry extract instead of cherry juice?
Yes — just reduce the amount to ½ teaspoon since extract is stronger.
2. Can I color it naturally?
You can use beet juice or freeze-dried cherry powder for a natural pink hue.
3. Can I use salted butter?
You can, but skip the added pinch of salt.
4. Can I use it for piping?
Absolutely — it holds shape beautifully for cupcakes or borders.
The Final Swirl
This Valentine’s Day Cherry Buttercream is light, sweet, and absolutely stunning. It’s the perfect pink frosting for any Valentine’s dessert — or anytime you just need a little extra joy in your baking.
Spread it on cupcakes, swirl it over sugar cookies, or use it as a filling for sandwich cookies. However you serve it, this cherry buttercream will make your Valentine’s treats just a little sweeter.