Tuesday, June 18, 2013

Cherry Buttercream Frosting

Yield: Approx. 5 cups; enough to fill and frost double-layer 8"round cake or 26 cupcakes with average sz swirl

  • 2 sticks butter, salted, softened
  • 5-6 c. powdered sugar (1 lb.)
  • 1t t. almond extract
  • 5T maraschino cherry juice
  • 1T heavy whipping cream or 2T whole milk

  1. Cream butter in a stand mixer (at least 4 minutes).
  2. Add about 1 c. powdered sugar until smooth.
  3. Add almond extract and cherry juice, mix well.
  4. Add remaining powdered sugar. Mix on med high until smooth and puffy (approx 6 minutes).
  5. Add milk to desired consistency and taste.
  6. If adding color...do that now.

Hot tip: Margarine is not a very good substitute. Lard is a doable substitute for half the butter - the flavor is different and careful if adding coloring.

Adapted from http://www.caramelpotatoes.com

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