THE BEST MARASCHINO CHERRY BUTTERCREAM FROSTING
Our delicious buttercream frosting flavored with yummy cherries. If you are a cherry lover, The Best Maraschino Cherry Buttercream Frosting is the frosting for you!
Provided by Two Sisters Crafting
Categories Frosting
Time 20m
Number Of Ingredients 7
Steps:
- In a mixer, cream together the butter and powdered sugar on low speed until the powdered sugar and butter is completely combined.
- Continue to beat on medium speed until it is creamy.
- Add the 1/4 cup Maraschino Cherry juice.
- This is a "wet" frosting, if it too thin, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you get until you have the frosting at the desired consistency.
- Finally gently fold in the 6-8 diced Maraschino Cherries with a spoon.
CHERRY BUTTERCREAM FROSTING
A delicious and tangy buttercream frosting for cakes and cupcakes.
Provided by mocrosby
Categories Desserts Frostings and Icings Buttercream
Time 5m
Yield 18
Number Of Ingredients 5
Steps:
- Beat butter with an electric mixer on medium speed until fluffy. Beat in confectioners' sugar gradually until light and fluffy. Beat in cream, 1 tablespoon at a time, until frosting reaches spreading/piping consistency. Beat in cherry preserves and vanilla extract.
Nutrition Facts : Calories 189.8 calories, Carbohydrate 24 g, Cholesterol 29.4 mg, Fat 10.9 g, Protein 0.1 g, SaturatedFat 6.9 g, Sodium 2.2 mg, Sugar 23.3 g
MARASCHINO CHERRY ICING
I changed a recipe around a bit and came up with this delicious cherry icing. It is so pretty on cakes or cupcakes. Every time I look at or eat a Maraschino cherry, my Heart smiles. This icing is a soft and sweet. It goes well with chocolate or white cake. I recommend refrigerating the cake after it is iced. It will set up better that way and keep longer.
Provided by Marianne5
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- 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!
Nutrition Facts : Calories 455.4, Fat 17.9, SaturatedFat 5, Sodium 1.6, Carbohydrate 76, Sugar 74.7
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.
Provided by AustinMama
Categories Dessert
Time 10m
Yield 24 cupacke topping, 1 serving(s)
Number Of Ingredients 5
Steps:
- Whip 3 cups powdered sugar and butter together.
- Stir in vanilla, cherry juice (or milk), and cherries.
- Beat until smooth and of spreading consistency.
- Add more sugar or liquid as necessary.
Nutrition Facts : Calories 2226.3, Fat 92.4, SaturatedFat 58.4, Cholesterol 244, Sodium 657.7, Carbohydrate 359.2, Sugar 353.1, Protein 1
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