FREEZE-DRIED CHERRY BUTTERCREAM
Directions
- 1With a food processor, grind the freeze-dried cherries into a fine powder. You can alternatively place the cherries in a Ziploc bag and crush them into powder with a rolling pin.
- 2Whip the butter using a stand mixer with a paddle attachment on medium-high speed until it’s creamy and light in color, about 5 minutes, scraping down the bowl and paddle as needed.
- 3Add the cherry powder, milk, vanilla, and almond extract and continue to mix on medium until fully combined.
- 4Add the powdered sugar one cup at a time and mix on low speed, scraping down the bowl and paddle after each addition.
- 5Add a pinch of salt and mix on low speed until fully combined and smooth, 1-2 minutes.
Ingredients
- 1 Cup unsalted butter, room temp
- 0.75 Cup freeze-dried cherries
- 3 Tbsp whole milk, room temp
- 1 tsp pure vanilla extract
- 0.5 tsp almond extract
- 3 Cups powdered sugar
- 1 pinch salt, or to taste
Equipment
food processorZiploc bagrolling pinstand mixer with a paddle attachmentbowl
Tips
- The key to amplifying the cherry flavor is to add a little almond extract.
- Grind the freeze-dried cherries into a fine powder.
- Whip the butter until creamy and light in color, about 5 minutes.
- Scrape down the bowl and paddle as needed when whipping butter and mixing.
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