Lusciously Whipped Cherry Butter: Quick and Easy Delight!
Creamy butter pairs with sweet maraschino cherries in this whipped cherry butter – the best thing to happen to dinner rolls and biscuits!
There’s a local restaurant here in Ohio that serves whipped cherry butter with their bread, and my brother absolutely loves it!
This Thanksgiving, I had extra maraschino cherries from making my ambrosia salad and decided to whip up some cherry butter as a surprise for him.
It turned out perfect, and he said it was his favorite thing about Thanksgiving dinner, which only irritated me a little because it took a whopping 5 minutes to make and I prepared and cooked everything else for days. But I guess that’s a brother for you!
If you’re looking for a quick and easy addition to your holiday dinner rolls or breakfast spread, this whipped cherry butter is definitely the answer.
What is Whipped Cherry Butter?
Whipped cherry butter is a sweet spread, akin to cinnamon honey butter. It is created by whipping unsalted butter and mixing in a touch of powdered sugar, a dash of both vanilla and almond extracts, and some chopped maraschino cherries.
The maraschino cherries impart a slightly pink hue, making it both festive and delicious. Think of it as a delightful combination of butter and jam that you can serve with your holiday rolls!
How to Make This Whipped Cherry Butter
When I say I threw this together for my brother in all of 5 minutes, I’m not exaggerating. It’s incredibly easy, and it might just become the highlight of your family’s meals for the week.
Ingredients You’ll Need
This whipped cherry butter is made from mostly pantry staples. You will need:
- 1 cup unsalted butter, room temperature
- ¼ cup powdered sugar
- A pinch of fine sea salt
- ½ teaspoon vanilla bean paste or vanilla extract
- ¼ teaspoon almond extract
- ¼ cup chopped maraschino cherries
If you only have salted butter, that’s perfectly fine; just omit the pinch of sea salt.
I adore the combination of almond extract and cherries, like in my cherry cheesecake. If you’re not fond of almond extract, feel free to leave it out. It’ll still taste delightful!
Making This Recipe
Grab your electric mixer and a large bowl. Beat the butter until it’s light and fluffy – this should take about 3 minutes.
Add the powdered sugar and mix for another 2 minutes. Then, incorporate the salt, vanilla, and almond extract until well combined.
Switch to a rubber spatula and fold in the chopped maraschino cherries until they are evenly distributed throughout the butter.
Cover and refrigerate the butter for a few hours to allow the flavors to meld, and remember to let it come to room temperature before serving for easy spreading.
Serving Suggestions
Whipped cherry butter is exceptional on buttery dinner rolls, whether you prefer Parker House rolls or pretzel rolls.
Your breakfast breads can also benefit from a smear of this cherry butter. It will elevate buttermilk drop biscuits, Bisquick biscuits, or English muffin bread.
It would even be fantastic on cornbread!
There’s truly no way to go wrong with this whipped cherry butter. Try it and see why it’s so special!
Storage Tips
Store whipped cherry butter covered in the refrigerator for up to 4 days. Allow it to come to room temperature before serving.
If you’d like to prepare it ahead of time, you can freeze it. Wrap it tightly – I recommend a layer of plastic wrap followed by heavy-duty foil – and freeze for up to 3 months.
Thaw the butter in the refrigerator overnight or at room temperature for a few hours. Remember to let it come to room temperature before serving.