Recipe by AustinMama
Frosts a 13 X 9- inch cake or fills and frosts (two) 8- or 9-inch cake layers or 24 cupcakes. Adjust to consistency you like by adding more liquid or more powdered sugar. If your powdered sugar is lumpy you might want to sift it before whipping it. If you use milk instead of the cherry juice you might want to add a few drops of red food coloring.
Top Review by Maven in the Making
Very nice, easy, delicious. Such a welcome change! I used the teaspon of almond flavoring and the maraschino cherry juice as well as some cream to thin it to the consistency I wanted. Then I quartered the cherries and decorated the top of the cake with them. Thanks!
- 3 -4 cups powdered sugar
- 1⁄2 cup butter, softened
- 1 teaspoon vanilla or 1 teaspoon almond extract
- 2 -3 tablespoons maraschino cherry juice, measurement is approximate (or combo with milk)
- 2 tablespoons chopped maraschino cherries, drained