Maraschino Cherry Icing

Recipe by Marianne5
READY IN: 20mins




  • Combine cherry juice and water together.
  • Using a Kitchen Aid-type mixer with a paddle, dump powdered sugar, Crisco, vanilla,and butter flavoring into mixing bowl.
  • Mix together at a medium speed.
  • Slowly add 1/4 cup of juice mixture.
  • While continuing to mix at a medium speed, add an additional 1/4 cup of juice mixture until desired consistency reached. (You may not need all of the juice mixture to reach a spreadable consistency).
  • Remove bowl from mixer and scrape paddle.
  • Gently fold in the well drained cherries.
  • Gently fold in the Cool Whip.
  • Place in a glass container with a tight fitting lid.
  • Refrigerate. Will keep approximately 1 week.
  • *Be sure to drain the cherries well after they are chopped or you may notice the cherries "seep" a little juice into the icing.
  • I do not add all of the juice mixture when I make this icing.
  • I have used this icing to generously ice a 2 layer 9-inch cake. It makes a nice batch of icing. The servings are approximate and can change depending what you are icing.
  • Enjoy!