Have you ever been to the Okanagan? It is a sun-soaked valley nestled into the mountains of British Columbia. I'm lucky enough to have some very dear friends [Nikki & Brad] that live there in West Kelowna. I just returned from visiting them, and I brought back the juiciest cherries to make fresh cherry frosting!
The Okanagan region is probably most famous for its wine. Its warm climate makes it an interesting destination for wine enthusiasts. More than sixty varieties of grapes are grown there, including some not typically able to grow in Canada. This time we ventured south so that they could show me the Naramata Bench.
I was met by charming wineries with a stunning view of Okanagan Lake. And probably the best fruit wine I have ever tasted. I don't think I ever really doubted that I would have to pay the overweight luggage fee on the way home.
The Okanagan is also brimming with fruit orchards. At this time of year cherries and peaches are in season. You could see the heavy fruit hanging low on the branches, just waiting to be plucked and bit into. Doesn't this look like peach heaven?
Before my visit came to an end, Nikki and I made a last day stop at one of the fruit orchards. I couldn't leave without bringing home some delicious, ripe cherries.
Just look at these amazing, plum-coloured berries. I knew exactly what I wanted to do with them - fresh cherry frosting!
How to make fresh cherry frosting
You are going to want to get rich, dark plum coloured cherries if possible. They are the best. Remove the stems, half them and remove the pits.
Stirring frequently, reduce it until you only have a few tablespoons of a jam-like consistency remaining. This took me about fifteen minutes. Make sure to stir a lot so that it doesn't burn! Remove the reduction from the pan and let it cool.
Next you are going to whip the softened butter and ½ cup sifted, powdered sugar together for about five minutes to get the perfect, fluffy consistency. While you can do this by hand, I adore using my Kitchenaid stand mixer for this. I just get it running, then use the time to do some kitchen tidying.
Add in the vanilla extract and half of the cherry reduction, then mix until just combined. Follow it with the remaining ½ cup powdered sugar (mix). Then the other half of the reduction (mix).
The end result is about a cup of luscious, fresh cherry frosting. You can use this on an endless variety of desserts.
The rich berry flavour is amazing with chocolate. I used it on my marble cake. Mmmm.. so good together!
For another beautiful and naturally coloured frosting option, check out my matcha vanilla bean cream cheese frosting.Print
Delicious frosting made from juicy, fresh cherries. This frosting is naturally coloured and bursting with real berry flavour.
1 cup (154 g) cherries (stemmed, halved & pitted)
½ cup (113 g) salted butter, softened
½ teaspoon vanilla extract
1 cup (130 g) powdered sugar (sifted & divided)
Reduce the purée in a small saucepan over medium heat. Stir frequently and cook it down until you have just a few tablespoons of jammy reduction remaining. It took me about 15 minutes. Remove the reduction from the pan and allow it to cool.
Whip the butter and half of the powdered sugar together for 5 minutes in a stand mixer with a paddle attachment. This is to get the perfect fluffy texture and structure in the frosting.
Add in the vanilla and half of the cherry reduction. Mix until just blended. Add the remaining half of the powdered sugar and mix. Finally, add remaining reduction and mix.
This recipe yields about a cup of frosting. Double it if you think you will need more.
The deepness of the red colour may vary depending on the cherries that you use.
Keywords: fresh cherry frosting