This is great on a chocolate cake, cherry chip cake, white cake, and brownies. You can add a couple drops of red food coloring to make it pink if you so choose. I did not. I did add 1 tablespoon maraschino cherry juice to give it a little color
This is a little thicker, if you want a thinner frosting just add a little more heavy cream
CHERRY BUTTERCREAM FROSTING
(1 "9x13" inch cake, 2 "8-inch" round cakes, or 24 cupcakes)
Ingredients:
*1 cup room temperature butter (not melted)
*4 cups powdered sugar, sifted
*1 1/2 teaspoons cherry flavoring (I like LorAnn Cherry Bakery Emulsion is the best)
*3-4 tablespoons heavy cream (you can use whole milk)
Directions:
~In a large mixing bowl, beat 1 cup room temperature butter for around 5 minutes on medium speed (butter will become pale, smooth, and creamy).
~Turn mixer down to low and add in 4 cups sifted powdered sugar 1/2 cup at a time, mixing between each addition (scrape the sides every once in a while).
~Stir in 1 1/2 teaspoons cherry flavoring.
~Mix on medium speed for about 1 minute.
~Stir in 3-6 tablespoons heavy cream, depending on how thick you like your frosting.
