Note: Before you start this recipe, swipe right and click the link in the Notes section to see the virtual step-by-step photos from beginning to end. This is highly recommended for the best results.
 

Fluffy Cherry Frosting
 

• Baker's Note:To achieve a frosting as thick as buttercream and super stable, keep the following in mind: Use Cream with 40% Fat: The higher fat content ensures a thick and stable consistency. Be cautious not to let the cream come to a boil. Boiling can break down the fat in the cream, affecting the texture and stability of your frosting and preventing it from whipping into a fluffy, thick buttercream consistency. Aim to keep the temperature around 60°C (140°F) to properly activate the gelatin in the gummy candy. This temperature is crucial for dissolving the gelatin completely and achieving the perfect texture. And make sure the temperature does not exceed 75°C (167°F) to ensure the cream does not separate and the gelatin retains its gelling ability. By following these guidelines, your mixture will whip into a fluffy and thick- like buttercream frosting.
   
• Bakers Note: In this recipe I use Haribo happy cherries. I also add a little powdered citric acid it makes this frosting extra fizzy and delicious. You can find citric acid, also known as "sour salt," in the spice aisle of your local supermarket. A little goes a long way! It’s best to start with a small amount, such as 1/4 teaspoon, and increase it if needed after you have melted the cherries and completed a taste test.
   
• In a small saucepan, add 125 gram Haribo happy cherries, 1/4 teaspoon powdered citric acid, more to taste, and 500 grams of heavy cream. For a lovely pink color, you can use a drop of food color.
   
• Place the saucepan over medium heat, stirring occasionally, until everything is melted and well combined. Keep the temperature below 75°C (167°F) to ensure that the gelatin in the candy retains its gelling ability and the cream does not separate. Watch carefully to make sure the cream does not begin to boil. Once everything is melted, remove from heat immediately.
   
• Pour the mixture into a clean container or bowl, cover the top immediately with plastic wrap, press the plastic directly on the surface of the cream, and refrigerate until well chilled, about 6 hours, preferably overnight.
   
• When you are ready. Transfer the cherry cream mixture (the mixture is very stiff at this stage) to the bowl of a stand mixer fitted with the whisk attachment and immediately whip on high speed until you get a fluffy consistency. About 2-3 minutes.
   
• For maximum freshness and deliciousness, use within 3 days to fill or cover your cakes, pipe onto your cupcakes, or store leftovers in an airtight container for up to 3 days. Re-whip before using.
   
• The whipped or unwhipped cherry frosting can be stored in the fridge in an airtight container with plastic wrap pressed against the surface of the mixture for up to 3 to 5 days, depending on the expiration date of your heavy cream.
   
• It is a perfect match with a cupcake, or on fudge brownies, in a cake as a filling, or to decorate your cake with.