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Maraschino Cherry Icing

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“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.”

Ingredients Nutrition


  1. Combine cherry juice and water together.
  2. Using a Kitchen Aid-type mixer with a paddle, dump powdered sugar, Crisco, vanilla,and butter flavoring into mixing bowl.
  3. Mix together at a medium speed.
  4. Slowly add 1/4 cup of juice mixture.
  5. 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).
  6. Remove bowl from mixer and scrape paddle.
  7. Gently fold in the well drained cherries.
  8. Gently fold in the Cool Whip.
  9. Place in a glass container with a tight fitting lid.
  10. Refrigerate. Will keep approximately 1 week.
  11. *Be sure to drain the cherries well after they are chopped or you may notice the cherries "seep" a little juice into the icing.
  12. I do not add all of the juice mixture when I make this icing.
  13. 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.
  14. Enjoy!

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