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Cherry Buttercream Icing or Frosting


  • 2 lbs powdered sugar (icing sugar, confectioner's sugar) (or 907 grams)
  • 1 lb unsalted butter, room temperature (or 454 grams)
  • 1/3 cup milk (or 78 mL)
  • 1 Tbsp cherry extract
  • 1/4 cup cherry jam


  • Sift the icing sugar onto a sheet of parchment paper.
  • Add all ingredients to the mixer bowl fitted with a paddle attachment and blend well together.


Add more or less cherry extract to taste.
Can be frozen for 3-6 months.
Can easily be halved, doubled etc.