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."
 
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photo by Marianne5 photo by Marianne5
photo by Marianne5
Ready In:
20mins
Ingredients:
8
Serves:
12
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ingredients

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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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Reviews

  1. our hearts smile too:) thank you for submitting it dee
     
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RECIPE SUBMITTED BY

Thornville, Ohio <br>Registered Nurse Labor and Delivery 12 years. SICU 3 Years <br> <br>Pet Peeve- smoking <br> <br>Passions: Travel with my husband. Cooking, baking, and entertaining
 
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