Melted chocolate gets whipped into this melt-in-your-mouth chocolate cherry frosting. Hints for making this easy buttercream recipe that is delicious on cakes, cupcakes, brownies and cookies.
If you’re looking for a new frosting recipe to try, how about this chocolate cherry frosting recipe?
One thing I love about this frosting is that instead of cocoa powder, it has melted chocolate whipped in. I use unsweetened chocolate, but feel free to use a semi-sweet chocolate if you’d like. The powdered sugar keeps this frosting very sweet, so I don’t recommend milk chocolate.
This recipe calls for maraschino cherries. You’ll want to be sure they are drained before adding them to the frosting. I like to drain the cherries right when I open the jar (save that juice in case you need to thin out your frosting!) and then I drain them again after I run them through the food processor.
Reserve the juice when you drain the cherries. This is what you’ll whip into the frosting if it ends up too stiff for frosting. Add the juice in a tablespoon at a time so that the frosting doesn’t get too runny.
Need a delicious cake to go with this recipe? Try our chocolate cherry cake!