Tuesday, April 12, 2011
Cherry-Almond Butter Frosting
Allow 1/2 cup butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup powdered sugar, beating well. Beat in 3 Tablespoons maraschino cherry juice and 1/2 teaspoon almond extract. Gradually beat in 3 cups additional powdered sugar. If necessary, beat in additional juice, 1 teaspoon at a time, until frosting reaches piping consistency.