This frosting is bright, slightly boozy (if your cherries have that kick), and exactly the kind of finish that turns a simple cake or a batch of cupcakes into something people remember. It comes together with ingredients you likely already have in the pantry: butter, powdered sugar, maraschino cherry juice, and a splash of almond extract. The flavor is sweet and floral, with that unmistakable cherry perfume that pairs well with vanilla, chocolate, or almond cakes.

I make this frosting when I want something different from plain vanilla but don’t want to fuss with cooking a syrup or infusing creams. It’s forgiving, quick to assemble, and easy to adjust for piping, spreading, or filling. Use it right away or stash it in the fridge until you need it.

Below you’ll find the ingredient rundown, step-by-step directions that follow the recipe exactly, and practical notes on swaps, storage, and troubleshooting. No fluff—just the specifics you need to finish your dessert confidently.

Ingredient Rundown

Ingredients

16 tablespoons salted butter (room temperature) — provides structure, richness, and a slightly savory balance to the sweet powdered sugar; room temperature makes for smoother whipping.
32 ounces powdered sugar — the bulk of the sweetness and body for the frosting; powdered sugar whips up smooth and gives that classic spreadable texture.
6 tablespoons cherry juice from maraschino cherry jar, plus more if needed — adds the cherry flavor, color, and thins the frosting to a spreadable consistency; add extra only in small amounts if needed.
1 teaspoon almond extract — lifts and amplifies the cherry notes; a little goes a long way here, so stick to the measure unless you prefer more pronounced almond flavor.

Directions: Maraschino Cherry Frosting

Place 16 tablespoons salted butter (room temperature) in a large mixing bowl. Beat with a hand mixer or stand mixer on medium speed until completely smooth and fluffy, scraping the bowl as needed.
With the mixer on low, gradually add about half of the 32 ounces powdered sugar (16 ounces), adding a little at a time and mixing until incorporated and smooth. Scrape the bowl and beaters.
Add 6 tablespoons cherry juice from the maraschino cherry jar and 1 teaspoon almond extract. Beat on medium speed until fully combined and smooth.
Gradually add the remaining powdered sugar (the other 16 ounces) in batches, mixing after each addition until the frosting is smooth and reaches your desired thickness. Scrape the bowl between additions.
If the frosting is too thick, beat in additional maraschino cherry juice one teaspoon at a time until you reach the desired consistency. Do not add more ingredients other than the listed cherry juice and powdered sugar.
Once smooth and at the desired consistency, stop mixing, scrape the bowl, and use the frosting immediately or cover and store as needed.

Why I Love This Recipe

It’s simple and reliable. The method follows classic buttercream technique: start with whipped butter, build up sweetness by adding powdered sugar in stages, then flavor and thin. That approach keeps the frosting light rather than gritty or overly dense.

The cherry juice gives both flavor and color without artificial syrups or separate extracts. The almond extract is a tiny but crucial bridge that turns a good cherry frosting into a memorable one—it brings out the cherry’s floral, nutty side. The result is sweet, slightly tangy, and versatile.

It also adapts well: spread it on cupcakes, pipe rosettes, sandwich between cake layers, or dollop on brownies. Because it’s built on butter and powdered sugar, it behaves like a traditional American buttercream—stable enough for a range of uses but soft enough to spread beautifully.

Low-Carb/Keto Alternatives

If you’re trimming carbs, you can mimic the texture and sweetness without exact measurements from the original recipe. Use powdered erythritol or a powdered monk-fruit blend labeled for baking in place of powdered sugar (start with a smaller portion; these sweeteners can be more concentrated). Keep the butter and cherry juice strategy the same, but use a cherry extract or very small amounts of sugar-free cherry syrup for flavor instead of actual jar juice, since jar juice contains sugar. Add almond extract as directed for balance.

Note: powdered sugar substitutes vary in bulk and sweetness. Add them gradually and stop when you’ve reached a smooth, spreadable consistency. No exact conversions are provided here—treat substitutions as experiments and adjust to taste.

Cook’s Kit

Large mixing bowl — big enough to contain the powdered sugar without creating a cloud when you mix.
Hand mixer or stand mixer — a hand mixer is fine for smaller batches; a stand mixer makes the job hands-free and consistent.
Rubber spatula — for scraping the sides and bottom so everything gets incorporated.
Measuring spoons and cups or a kitchen scale — for accuracy, especially with the powdered sugar and cherry juice.
Small spoon or dropper — handy if you need to add extra cherry juice one teaspoon at a time.

Troubles You Can Avoid

Grainy frosting: Scrape and beat thoroughly. If your powdered sugar has lumps, sift it before use to prevent graininess.
Too thin: Add powdered sugar a little faster, or chill the frosting briefly and re-whip. Avoid adding liquid beyond the recommended cherry juice, except by teaspoon increments.
Too thick: Add cherry juice one teaspoon at a time and mix fully between additions. Small increments prevent over-thinning.
Butter not whipping smooth: Make sure the butter is truly at room temperature—soft enough to press but not melty. If it’s too cold, the frosting will be lumpy; if it’s too warm, it will separate or be greasy.
Frosting separates or looks greasy: Stop mixing immediately, chill for 10–15 minutes, then beat again at low speed. If necessary, add a small pinch of powdered sugar to help it come back together.

Health-Conscious Tweaks

If you’re watching sugar or sodium:

Swap salted butter for unsalted and add a pinch of salt to control sodium precisely. This changes the recipe slightly but gives you better control over sodium intake.
Use a powdered sugar alternative that’s labeled for baking to reduce sugar intake, knowing texture differences may occur.
Reduce the amount of frosting you use per serving—thin layers between cake layers and a light smear on the outside lower sugar per slice without sacrificing presentation.

Notes on Ingredients

Each ingredient has an important role. Use my notes as a checklist while you prepare.

16 tablespoons salted butter (room temperature) — Butter is the base. If you swap to unsalted, taste and add a pinch of salt to bring out the flavors.
32 ounces powdered sugar — This amount creates a thick, stable buttercream. Work in stages to keep the texture smooth and avoid a cloud of sugar when you start mixing.
6 tablespoons cherry juice from maraschino cherry jar, plus more if needed — This is your flavor and thinning agent. Add slowly and taste; it contributes both sweetness and that specific maraschino note.
1 teaspoon almond extract — A small amount balances and enhances the cherry character. Don’t skip it unless you dislike almond flavor; the frosting will be noticeably less complex without it.

Make-Ahead & Storage

Make-ahead is straightforward. Once mixed and smoothed, transfer the frosting to an airtight container. It will keep in the refrigerator for up to 5 days. Before using, let it come to room temperature and re-whip briefly to restore lightness and spreadability.

For longer storage, freeze the frosting in a sealed container for up to 3 months. Thaw overnight in the fridge, then bring to room temperature and re-whip. If it looks slightly separated after thawing, that is normal—re-whip until it comes back together.

Your Top Questions

Q: Can I use fresh cherry juice instead of maraschino cherry juice?
A: Fresh cherry juice will give a fresher, less sweet profile but won’t recreate the classic maraschino flavor. If you use fresh juice, reduce the amount and add it gradually to control consistency and taste.

Q: Can I omit the almond extract?
A: Yes. The frosting will still be good, but it will lose that slightly nutty brightness that complements the cherries. If you omit it, consider a drop of vanilla to round the flavor.

Q: Will the frosting hold up in warm weather?
A: This is a butter-based frosting, so it will soften in heat. Keep finished desserts cool and avoid long periods at room temperature in hot weather. For outdoor events, store under shade and chill between servings when possible.

Q: Can I make this frosting less sweet?
A: The sweetness primarily comes from powdered sugar. You can slightly reduce the powdered sugar and rely more on butter for balance, but the texture will change. Alternatively, use a powdered sweetener blend made for baking to reduce perceived sugar while keeping texture similar.

Before You Go

If you want a frosting that’s quick, flavorful, and versatile, this Maraschino Cherry Frosting is an excellent go-to. Follow the stepwise mixing method, mind the consistency adjustments with the cherry juice, and remember: small tweaks—like the almond extract—make a big difference. Use it generously on cupcakes or sparingly between cake layers. Either way, you’ll get a bright cherry note that’s hard to resist.

Happy baking. If you try it, leave a note about what you paired it with—vanilla, chocolate, almond cake? I love hearing how readers adapt recipes to their kitchens.

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Maraschino Cherry Frosting

A butter-based frosting flavored with maraschino cherry juice and almond extract, smooth and spreadable for cakes or cupcakes.

Prep Time5

Cook Time7

Total Time12

Servings: 5 servings

Ingredients

16 tablespoonssalted butterroom temperature
32 ouncespowdered sugar
6 tablespoonscherry juicefrom maraschino cherry jar plus more if needed
1 teaspoonalmond extract

Instructions

Place 16 tablespoons salted butter (room temperature) in a large mixing bowl. Beat with a hand mixer or stand mixer on medium speed until completely smooth and fluffy, scraping the bowl as needed.
With the mixer on low, gradually add about half of the 32 ounces powdered sugar (16 ounces), adding a little at a time and mixing until incorporated and smooth. Scrape the bowl and beaters.
Add 6 tablespoons cherry juice from the maraschino cherry jar and 1 teaspoon almond extract. Beat on medium speed until fully combined and smooth.
Gradually add the remaining powdered sugar (the other 16 ounces) in batches, mixing after each addition until the frosting is smooth and reaches your desired thickness. Scrape the bowl between additions.
If the frosting is too thick, beat in additional maraschino cherry juice one teaspoon at a time until you reach the desired consistency. Do not add more ingredients other than the listed cherry juice and powdered sugar.
Once smooth and at the desired consistency, stop mixing, scrape the bowl, and use the frosting immediately or cover and store as needed.