Cherry Frosting

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.

• Ready In: 10 mins
• Serves: 1
• Yields: 24 cupacke topping

Ingredients

• 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

Directions

1. Whip 3 cups powdered sugar and butter together.
2. Stir in vanilla, cherry juice (or milk), and cherries.
3. Beat until smooth and of spreading consistency.
4. Add more sugar or liquid as necessary.