Cherry Frosting ~ Extra Creamy!

I can't think of few cakes that won't be made better with a thick layer of Mascarpone frosting. It's exceptionally light and creamy, just the right amount of sweet and only takes about 10 minutes to make.

This cherry version incorporates concentrated cherry juice to give it a gorgeous cherry flavor and a delicate pale pink color. It's the obvious icing for cherry cake.

But also try it on buttery Vanilla Cake, instead of white chocolate ganache on White Forest Cake, instead of blackberry frosting on Lemon Layer Cake, and for a luscious chocolate cherry combo, on Devil's Food Cake.

Ingredients needed to make this frosting

• Mascarpone cheese gives this frosting an exceptionally creamy texture
• Pure vanilla extract
• Salt
• Heavy whipping cream: Choose cream that is at least 30% milkfat. Do not use light cream or half and half.
• Cherry concentrate: I used Cherry Bay Orchards Tart Montmorency Cherry Concentrate. Using concentrated cherry juice is the secret to incorporating real cherry flavor into cherry frosting without watering it down.
• Powdered sugar (confectioners sugar)

What's the difference between cream cheese and mascarpone cheese? Cream cheese is made from whole milk while mascarpone cheese is made entirely out of cream. This means mascarpone has a richer, creamier texture, a slightly sweeter flavor, and paradoxically, a lighter mouthfeel. Mascarpone cheese also has a less tangy flavor which means it won't overpower the cherry flavor in cherry frosting.

Additions and substitutions

• Instead of, or in addition to, cherry concentrate: To intensify the cherry flavor in this frosting, use a bit of cherry extract. Add it along with the cherry concentrate or omit the concentrate and use only extract. You can also use the liquid from a can (or a jar) of maraschino cherries instead of cherry concentrate, but be aware that the liquid is quite sweet and will increase the sweetness of the frosting.
• Use cream cheese instead of mascarpone cheese: To use cream cheese instead of mascarpone, use 8 ounces of cream cheese and increase the amount of whipping cream to 2 ½ cups. Cream cheese can be swapped out for mascarpone cheese but be aware that cream cheese has a more tangy flavor than mascarpone and that flavor will come across in the frosting. This is not a bad thing. In fact, if you're a cream cheese lover, you might like it even more!
• For cherry almond frosting, add some almond extract along with the vanilla.
• For cherry chip frosting, stir in some shaved bittersweet chocolate.

Pro tip! Made as directed, this cherry frosting has a pale pink color that's slightly on lavender side. For a more intense pink or red color, beat in some gel food coloring. Gel paste food coloring is the best choice for icing because it's quite thick and won't add too much moisture to the frosting.

Step-by-step photos and instructions

Use an electric mixer to beat mascarpone, vanilla, and salt for a minute or two until blended and creamy.

With the mixer running, pour in the cream. Beat just until the cream has been incorporated and if you lift the beater from the bowl, a soft peak of frosting will form that will gently fall over onto itself. It's important to not over-mix at this stage or the cream might begin to curdle and separate. (See tip below for what to do if this happens.)

Beat in the cherry concentrate then add 2 cups of powdered sugar. Mix on low speed to combine without causing the sugar to fly up and out of the bowl, then increase the speed to medium-low and beat until creamy.

Continue to add powdered sugar until the frosting is the desired consistency. You want it to be soft and easy to spread but thick enough to hold its shape.

That's it! Store the frosting in a covered container in the refrigerator until you are ready to use it.

How to store cherry frosting

Because of the amount of dairy in this frosting, it's not recommended to leave it at room temperature for more than 3 hours. After 3 hours, store cherry frosting in an airtight container in the refrigerator for up to 5 days.

If the frosting has been in the refrigerator for a day or two, you might want to re-whip it briefly before using it.

This frosting doesn't freeze well and has a tendency to become grainy after it thaws.

Frequently asked questions

Can I pipe cherry frosting onto cakes or cupcakes? Yes! Add additional powdered sugar to the frosting to create a relatively firm consistency. Firmer frosting will hold it's shape better and is easier to pipe.

Could I add cherry juice to this frosting? Cherry juice contains so much water that it will create a thin frosting that's difficult to spread. The only way to compensate is to add more powdered sugar, which will dilute the cherry flavor. For this reason, I don't recommend using cherry juice.

How can I create a stronger cherry flavor? Add a bit of cherry extract in addition to cherry concentrate for a stronger cherry flavor.

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If you give this recipe a try, let me know! Scroll down to rate this recipe and leave a comment for me.

Happy baking!