Cherry Frosting

Submitted 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."

 

• Ready In: 10mins
• Ingredients: 5
• Yields: 24 cupacke topping
• Serves: 1

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.

Reviews

[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!

 

[PaulaG]

This frosting brings back memories of childhood. I remember my mother and I making frosting like this for cupcakes that I took to a bake sale at church. Thanks for posting and for the memories. Made for PAC Spring 2008.

 

[Lucky in Bayview]

Tasty and so pretty!!! I used this to top a chocolate cake but I look forward to using it to top an almond flavored yellow cake. Thanks for sharing!