Maraschino Cherry Icing
photo by Marianne5
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 1 (2 lb) bag powdered sugar
- 1 cup Crisco shortening
- 1⁄2 teaspoon of clear vanilla flavoring
- 1⁄2 teaspoon butter flavoring
- 1 cup maraschino cherry, drain and chop
- 1⁄4 cup water
- 1⁄4 cup of reserved cherry juice
- 1⁄2 cup Cool Whip, thawed
directions
- 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!
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RECIPE SUBMITTED BY
Thornville, Ohio
<br>Registered Nurse Labor and Delivery 12 years. SICU 3 Years
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<br>Pet Peeve- smoking
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<br>Passions: Travel with my husband. Cooking, baking, and entertaining