Cherry Flavored Frosting Mix Recipe 465

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.

CHERRY FROSTING

Steps:

• Add the egg whites, sugar, water, cream of tartar, corn syrup, and salt to the top of a double boiler over boiling water. Beat the mixture with an electric mixer until it forms stiff peaks. Carefully remove the top of the double boiler and set it on a heat-proof surface. Add the cherry and almond extracts and the food coloring, as desired. Beat with the electric mixer until the frosting is thick and spreadable.

CHERRY FLAVORED FROSTING MIX RECIPE - (4.6/5)

Steps:

• Put powdered sugar through blender with Jell-O, dry milk powder, Creamora powder, salt, & cornstarch. Blend thoroughly. Then transfer to mixing bowl and cut in margarine. Store in covered container in refrigerator indefinitely. TO USE FROSTING MIX: Remove 2 cups mix and blend in 1/4 cup hot water & 1 tsp almond extract. Beat till smooth. Sufficient to frost 9" layer.

WATERMELON SLICE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In medium bowl, mix flour, drink mix, baking powder and 1/2 teaspoon salt; set aside. In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about a third at a time, and watermelon puree, about half at a time, beating just until blended.
• Fold in 3/4 cup chocolate chips. Divide batter evenly among muffin cups, filling each about two-thirds full.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
• In large bowl, beat 1/2 cup butter and the shortening with electric mixer on medium speed until light and fluffy. Beat in 1 teaspoon vanilla and 1/8 teaspoon salt. On low speed, beat in powdered sugar, 1 cup at a time, scraping down sides of bowl occasionally. Add 2 tablespoons milk; beat on high speed until light and fluffy. Gradually beat in just enough remaining milk to make frosting smooth and spreadable.
• Tint 1 cup frosting with green paste food color. Place green frosting in decorating bag fitted with star tip #19; set aside. Tint remaining frosting with red paste food color. Frost cooled cupcakes with red frosting to within 1/2 inch of edge. Pipe 1 row of green frosting around edge of each cupcake to look like watermelon rind. Decorate each with chocolate chips to look like seeds.

ALMOND CUPCAKES WITH FRESH CHERRY FROSTING

Steps:

• Preheat the oven to 350F. Line 18- muffin cups with paper liners.
• In a large bowl, combine the flour, baking powder and salt and mix to combine.
• In the bowl of a stand mixer, beat together the sugar and butter until light and fluffy, about 2 minutes. Add in the eggs, one at a time, scraping down the bowl in between additions. Beat in the almond extract. Add one-third of the flour mixture, beat to combine, then half of the buttermilk. Add another one-third of the flour, the remaining buttermilk, then the remaining flour. Beat just until combined.
• Fill the cupcake liners about 2/3 full of the batter. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes. Remove from the pans and cool completely.
• In the bowl of a stand mixer, beat the butter until light and fluffy, 2-3 minutes. Add in the powdered sugar, 1/2 cup at a time, mixing until completely combined. Beat in the salt and the almond extract, then turn the mixer to medium-high and beat until light and fluffy, about 2 minutes. Add in the cherries and any juices that may have accumulated. Beat on low until combined, then turn to medium-high and beat an additional 2-3 minutes. The frosting should be light and creamy and smooth.
• Pipe the frosting on the cupcakes. Top with an additional cherry, if desired.

FLUFFY CHERRY FROSTING

Steps:

• In a heavy saucepan, combine the sugar, egg whites, water, cherry juice and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160° on a candy thermometer, about 10 minutes. , Pour into the bowl of a heavy-duty stand mixer; add extracts. Beat on high until stiff peaks form, about 7 minutes.

CHERRY BUTTERMILK CUPCAKES WITH CHERRY BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line muffin tins with paper liners.
• Mix the first four dry ingredients in a bowl.
• Cream the butter and sugar until light and fluffy-3-5 minutes.
• Add the egg, vanilla, cherries. Beat and scrape the bowl.
• Alternate adding the buttermilk and flour mixture until batter in just combined. Scrape the bowl and mix again for just a moment.
• Use a small measuring cup to fill the paper liners just over 1/2 full.
• Bake for 20-25 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool completely before frosting.
• Beat the butter until light and fluffy. Scrape the bowl and beat in the salt, vanilla and Kirsch. Now add the powdered sugar, a little at a time until the desired consistency is reached-8-11 cups. Add food coloring if desired.
• Pipe onto cooled cupcakes and enjoy.

6-INGREDIENT CHERRY CAKE

Steps:

• Preheat oven to 325 degrees F. Spray or lightly grease 13 x 9 baking pan.
• Measure 1/3 cup of cherry pie filling and set aside to use in frosting. (see below)
• With a mixer on low speed, combine dry cake mix, eggs, baking powder, both extracts, and remaining cherry pie filling until combined. Increase speed to medium and beat until creamy, a minute or so.
• Pour batter into prepared pan, and level with a spatula.
• Bake for 45 minutes or until toothpick comes out clean. Remove cake from oven and allow to cool completely in pan on a wire rack.

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.

CHERRY BUTTERCREAM

Steps:

• With whisk attachment on standing mixer, beat marshmallow creme until smooth.
• Add butter, one tablespoon at a time, whisking on low speed until all the butter is incorporated.
• Add powdered sugar, almond extract, and cherry extract. Whisk until blended and fluffy.
• Switch to the paddle attachment. Add food coloring, a few drops at a time, and beat frosting until smooth and fluffy and the desired color is achieved.
• Use frosting immediately or store in the refrigerator until ready to use. If stored in refrigerator, re-beat until smooth and spreadable before using.
• Cake can be frosted and stored in the refrigerator a day in advance.

FRESH CHERRY FROSTING

Steps:

• Purée the cherries in a blender or food processor.
• Reduce the purée in a small saucepan over medium heat. Stir frequently and cook it down until you have just a few tablespoons of jammy reduction remaining. It took me about 15 minutes. Remove the reduction from the pan and allow it to cool.
• Whip the butter and half of the powdered sugar together for 5 minutes in a stand mixer with a paddle attachment. This is to get the perfect fluffy texture and structure in the frosting.
• Add in the vanilla and half of the cherry reduction. Mix until just blended. Add the remaining half of the powdered sugar and mix. Finally, add remaining reduction and mix.

HOW TO MAKE THE EASIEST FRESH CHERRY BUTTERCREAM

Steps:

• Step 1
• Place the butter in a large bowl. Using a stand mixer or a handheld mixer on low, cream tit until it is fluffy and lighter in color. This will take around 2 to 3 minutes.
• Step 2
• Add in the powdered sugar. Be careful, only add it ½ cup at a time, unless you want powdered sugar all over you and your kitchen. Continue mixing until everything is combined.
• Step 3
• Incorporate the salt as well. Turn up the speed to medium-high and continue beating until you get a light and fluffy mix. This will take around 2 more minutes.
• Step 4
• Add in the cherries and their juices. Turn the power back to low and continue mixing until they are combined.
• Step 5
• Now, on medium to high speed, beat it for another 3 minutes until the frosting looks smooth and creamy.

CHERRY BUTTERCREAM FROSTING

Steps:

• Beat butter with an electric mixer on medium speed until fluffy. Beat in confectioners' sugar gradually until light and fluffy. Beat in cream, 1 tablespoon at a time, until frosting reaches spreading/piping consistency. Beat in cherry preserves and vanilla extract.