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Creamy butter pairs with sweet maraschino cherries in this whipped cherry butter – the best thing to happen to dinner rolls and biscuits!

Bowl of whipped cherry butter on a wooden board, surrounded by 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 pissed me off a little because it took a whopping 5 minutes to make and I had prepped and cooked everything else for daaaaaays. But I guess that’s a brother for ya!

If you’re looking for a quick and easy addition to your holiday dinner rolls or breakfast spread, this whipped cherry butter is definitely it.

Knife with whipped cherry butter on it set across the top of a bowl of the butter.


Whipped cherry butter is a sweet butter, similar to cinnamon honey butter

It is made from whipping unsalted butter and mixing it with a smidge of powdered sugar, a dash of vanilla and almond extracts, and some chopped maraschino cherries.

The maraschino cherries give the butter a slightly pink hue, so it’s pretty and festive in addition to being super delicious. 

Think of it as a replacement for the jam and honey you might usually serve with your holiday dinner rolls. It’s the butter and the jam all in one delicious bite!

Hand holding up half a biscuit topped with whipped cherry butter.


When I say I threw this together for my brother in all of 5 minutes, I’m not exaggerating. It’s so easy and is probably the main thing your family will talk about for the next week. 

Ingredients you’ll need

This whipped cherry butter is made mostly from pantry staples. You’ll need:

  • 1 cup unsalted butter, room temperature
  • ¼ cup powdered sugar
  • pinch of fine sea salt
  • ½ teaspoon vanilla bean paste or vanilla extract
  • ¼ teaspoon almond extract
  • ¼ cup chopped maraschino cherries
Ingredients for whipped cherry butter arranged on a countertop.

If you only have salted butter on hand, that’s fine! Just leave out the pinch of sea salt.

I love pairing almond extract with cherries, like in my cherry cheesecake. The two flavors are really meant to be together! 

If you really don’t like the flavor of almond extract, though, you can always leave it out of this recipe. It’ll still be delicious!

Don’t panic if you’re out of powdered sugar. I have a simple powdered sugar substitute that you can use in this recipe and save yourself a trip to the store.

Making this recipe

Grab your electric mixer and a large bowl. Beat the butter until it is light and fluffy; this should take around 3 minutes.

Add the powdered sugar and beat for another 2 minutes, then add in the salt, vanilla, and almond extract until well combined.

Switch to a rubber spatula and fold in the chopped maraschino cherries until they are well distributed throughout the butter. 

Chopped maraschino cherries about to be folded into whipped butter in a white bowl.

I like to cover and refrigerate the butter for a few hours before serving to allow the flavors to really meld. Let the butter come to room temperature before serving, though, so it spreads easily on your bread or rolls.


Whipped cherry butter is an absolute dream on buttery dinner rolls, whether they are parker house rolls or even pretzel rolls.

Your breakfast breads can also benefit from a smear of this cherry butter. It instantly elevates buttermilk drop biscuits, Bisquick biscuits, or english muffin bread.

It would even be amazing on cornbread!

There’s really no way you can go wrong with this whipped cherry butter. Try it and you’ll get why!

Close up of a bowl of whipped cherry butter on a wire rack next to biscuits.


Store whipped cherry butter covered in the refrigerator for up to 4 days. Let it come to room temperature before serving.

You can also freeze it if you want to make it even further in advance. Wrap it really well – I suggest a layer of plastic wrap followed by a layer of heavy-duty foil – and freeze for up to 3 months.

Let the butter thaw in the refrigerator overnight or at room temperature for a few hours. Make sure it comes to room temperature before serving.

Bowl of whipped cherry butter sitting on a wire rack, surrounded by biscuits.
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Whipped Cherry Butter

By: Jamie
No ratings yet
Prep: 6 minutes
Servings: 12
Creamy butter pairs with sweet maraschino cherries in this whipped cherry butter – the best thing to happen to dinner rolls and biscuits!



  • In a large bowl with an electric mixer, beat the butter until light and fluffy – about 3 minutes. Add in the powdered sugar and beat an additional 2 minutes. Add in the salt and the extracts and beat until incorporated. Use a rubber spatula to fold in the maraschino cherries until evenly distributed throughout the butter. Scoop butter into a small bowl, cover and refrigerate for a few hours. Allow butter to come to room temperature before serving.


This is a sweet butter much like honey or cinnamon butter and is delicious served on dinner rolls, biscuits, English muffins, etc.


Serving: 2tablespoons, Calories: 154kcal, Carbohydrates: 5g, Protein: 0.2g, Fat: 15g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 2mg, Potassium: 6mg, Fiber: 0.2g, Sugar: 4g, Vitamin A: 475IU, Calcium: 7mg, Iron: 0.03mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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