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.
Chocolate Cherry Frosting Recipe
If you’re looking for a new frosting recipe to try, how about this chocolate cherry frosting recipe?
Frosting with Melted Chocolate
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.
Frosting with Cherries
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!
Chocolate Cherry Frosting
- 1 cup butter (softened)
- 4 cups powdered sugar
- 2 ounces unsweetened chocolate (melted)
- 2-4 tablespoons maraschino cherry juice
- 1 cup chopped maraschino cherries (drained well)
- In a mixer bowl, beat the butter for 2-3 minutes until it is creamy and almost white in appearance.
- Add in the powdered sugar, melted chocolate and 2 tablespoons of cherry juice until light and fluffy. (Add in additional juice, one tablespoon at a time, until the frosting is the consistency you like.)
- Gently fold in the drained chopped cherries (these should be well drained so that it doesn't add more liquid to your frosting).
- Frost on cupcakes, cakes, brownies or cookies.
- Refrigerate leftover frosting.