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
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