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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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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:
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:
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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