Cherry-Swirl Frosting
This recipe outlines the creation of a cherry-flavored buttercream frosting, utilizing softened butter, sifted powdered sugar, cherry soft drink, salt, and a touch of milk. It's a quick and straightforward method to produce a sweet, spreadable topping, perfect for cakes or cupcakes.
Equipment
- 1 Electric Stand Mixer or Hand Mixer For efficient creaming and mixing, ensuring a light and fluffy frosting.
- 1 Large Mixing Bowl To contain all ingredients during mixing.
- 1 Fine-mesh Sieve Essential for sifting powdered sugar to prevent lumps.
- 1 Measuring Cups and Spoons For accurate ingredient measurement.
- 1 Rubber Spatula For scraping down the bowl and ensuring thorough mixing.
Ingredients
Main
- 1 cup butter softened
- 6 cups powdered sugar sifted
- 3 tablespoons cherry soft drink such as Cheerwine
- 1/4 teaspoon salt
- 1 to 3 teaspoons whole milk as needed
Instructions
- Ensure butter is at perfect room temperature, about 68-70°F (20-21°C), and sift the powdered sugar into a separate bowl.
- In the bowl of an electric stand mixer fitted with the paddle attachment, or using a large mixing bowl with a hand mixer, cream the softened butter on medium speed until light and fluffy, about 2-3 minutes.
- Gradually add the sifted powdered sugar to the creamed butter, one cup at a time, mixing on low speed until just combined after each addition. Be careful to avoid a cloud of sugar.
- Once all the powdered sugar is incorporated, add the cherry soft drink and salt to the mixture.
- Beat on medium-high speed for another 3-5 minutes until the frosting is light, fluffy, and well combined.
- If the frosting is too stiff, add the whole milk one teaspoon at a time, beating after each addition, until the desired spreadable consistency is achieved.
- Scrape down the sides of the bowl with a rubber spatula periodically to ensure all ingredients are thoroughly incorporated.
- Use immediately to frost cakes, cupcakes, or other desserts, applying with a spatula or piping bag.
Notes
1. Ensure your butter is truly softened to room temperature, not melted. This is critical for achieving a smooth, emulsified buttercream. Cold butter will result in a lumpy frosting, while melted butter will make it greasy. 2. Sifting the powdered sugar is non-negotiable for a silky-smooth frosting; it removes any clumps that can mar the texture. 3. The amount of milk needed can vary based on humidity and butter consistency. Add it gradually, a teaspoon at a time, until your desired spreadable consistency is reached. For a truly vibrant 'cherry swirl' effect, consider reserving a small portion of the finished frosting and mixing in a touch of concentrated cherry gel color or a reduction of cherry juice, then lightly marbling it into the main batch just before piping, as the current recipe yields a uniformly flavored frosting. 4. For a more intense and natural cherry flavor, a high-quality cherry extract or a reduction of real cherry juice (cooled completely) could be substituted for or added alongside the cherry soft drink.