Maraschino Cherry Icing Recipes

THE BEST MARASCHINO CHERRY BUTTERCREAM FROSTING

Steps:

• In a mixer, cream together the butter and powdered sugar on low speed until the powdered sugar and butter is completely combined.
• Continue to beat on medium speed until it is creamy.
• Add the 1/4 cup Maraschino Cherry juice.
• This is a "wet" frosting, if it too thin, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you get until you have the frosting at the desired consistency.
• Finally gently fold in the 6-8 diced Maraschino Cherries with a spoon.

MARASCHINO CHERRY CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Beat shortening, white sugar, and brown sugar together in a bowl with an electric mixer until creamy and fluffy. Add eggs and vanilla extract; stir until well incorporated.
• Mix flour, baking powder, baking soda, and salt together in another bowl; add to sugar mixture, blending until an even dough forms. Add oats, coconut, cherries, and chocolate chips until just mixed in.
• Scoop rounded tablespoons of dough onto the prepared baking sheets.
• Bake in the preheated oven until the edges are brown, 8 to 10 minutes. Let rest for 5 minutes, then transfer to a wire rack to cool.

CHERRY FROSTING

Steps:

• Whip 3 cups powdered sugar and butter together.
• Stir in vanilla, cherry juice (or milk), and cherries.
• Beat until smooth and of spreading consistency.
• Add more sugar or liquid as necessary.

MARASCHINO CHERRY ICING

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!