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Tart Cherry Buttercream


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Tart Cherry Buttercream





Makes 1½ cups


2 cups confectioners’ sugar
½ cup salted butter, softened
2 teaspoons whole milk
¼ cup plus 1 tablespoon tart cherry preserves* 



• In the bowl of an electric mixer, combine confectioners, sugar, butter, and milk. Beat at low speed until combined, scraping down sides of bowl as necessary. Add preserves, beating at high speed until well incorporated.

*We used Smucker’s Orchard’s Finest Michigan Red Tart Cherry Preserves.

MAKE-AHEAD TIP: Unfrosted cupcakes and buttercream may be made a day in advance. Store cooled cupcakes in an airtight container at room temperature. Refrigerate buttercream in an airtight container. Let it come to room temperature
before using.


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