Maraschino Cherry Icing: A Dreamy Delight

My earliest memory of maraschino cherries involves sneaking them from my grandmother’s fruitcake. The lurid red orbs, suspended in that sticky-sweet syrup, held a forbidden allure. While my palate has since evolved beyond candied fruit, the fondness for that distinctive cherry flavor remains. This Maraschino Cherry Icing captures that nostalgic sweetness in a perfectly spreadable, utterly irresistible form, transforming any cake or cupcake into a festive treat.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: Approximately 12
• Yield: Enough to frost a 2-layer 9-inch cake
• Dietary Type: Not specified (contains dairy)

Ingredients

• (2 lb) bag powdered sugar
• 1 cup Crisco shortening
• ½ teaspoon clear vanilla flavoring
• ½ teaspoon butter flavoring
• 1 cup maraschino cherries, drained and chopped
• ¼ cup water
• ¼ cup reserved cherry juice
• ½ cup Cool Whip, thawed

Equipment Needed

• Stand mixer (Kitchen Aid-type) with paddle attachment
• Mixing bowls
• Measuring cups and spoons
• Chopping board
• Knife
• Glass container with tight-fitting lid

Instructions

1. Begin by preparing your maraschino cherries. Drain them thoroughly, reserving the juice. Chop the cherries into small pieces. It’s crucial to drain them well to prevent the icing from becoming too runny.
2. In a separate bowl, combine the water and reserved cherry juice. Set aside.
3. In the bowl of your stand mixer fitted with the paddle attachment, combine the powdered sugar, Crisco shortening, vanilla flavoring, and butter flavoring.
4. Mix the ingredients together on medium speed until they are well combined.
5. Slowly add ¼ cup of the juice mixture to the mixing bowl while continuing to mix on medium speed.
6. Continue mixing and gradually add an additional ¼ cup of the juice mixture, or until the icing reaches your desired consistency. You may not need to use all of the juice mixture, so add it gradually and check the consistency frequently. You are looking for a spreadable consistency.
7. Remove the bowl from the mixer and scrape down the paddle and the sides of the bowl to ensure everything is evenly incorporated.
8. Gently fold in the well-drained, chopped maraschino cherries. Distribute them evenly throughout the icing.
9. Gently fold in the thawed Cool Whip. This will add a light and airy texture to the icing.
10. Transfer the finished icing to a glass container with a tight-fitting lid.
11. Refrigerate the icing until ready to use. It will keep for approximately one week in the refrigerator.

Expert Tips & Tricks

• Don’t overmix! Overmixing the icing, especially after adding the Cool Whip, can cause it to become too thin. Fold gently until just combined.
• Achieving the Right Consistency: The amount of juice needed will depend on the humidity and the type of powdered sugar used. Add the juice slowly, a tablespoon at a time, until you reach a smooth, spreadable consistency.
• Chill Out: Refrigerating the icing for at least 30 minutes before using it will help it to firm up slightly and make it easier to work with. This is especially helpful in warmer climates.
• Flavor Boost: For an extra burst of cherry flavor, consider adding a few drops of cherry extract along with the vanilla and butter flavorings. But use it sparingly; a little goes a long way.

Serving & Storage Suggestions

This Maraschino Cherry Icing is perfect for frosting cakes, cupcakes, cookies, or even as a sweet dip for fruit. It pairs exceptionally well with chocolate cake, vanilla cake, or white cake. After icing your baked goods, refrigerate them to help the icing set up and keep them fresh longer. The icing will keep in the refrigerator for up to a week in an airtight container. While it can be left at room temperature for a few hours while serving, it’s best to keep it refrigerated to prevent spoilage. Freezing is not recommended as it can affect the texture of the Cool Whip.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving size.

Nutrient	Amount per Serving	% Daily Value
Calories	455 kcal	23%
Total Fat	18g	28%
Saturated Fat	5g	25%
Cholesterol	0mg	0%
Sodium	2mg	0%
Total Carbohydrate	76g	25%
Dietary Fiber	0g	0%
Sugars	75g	150%
Protein	0g	0%

Variations & Substitutions

• Dairy-Free Option: Replace the Cool Whip with a dairy-free whipped topping alternative. Be sure to choose one that is stable and holds its shape well.
• Extract Experimentation: Swap out the vanilla and butter flavorings for almond extract or even a hint of lemon extract to create a unique flavor profile that complements the cherry.
• Cherry Variety: While maraschino cherries are the star, you could experiment with other types of cherries, such as glacé cherries or even fresh cherries (finely chopped and well-drained), for a more complex flavor.
• Tinting the Icing: For a bolder color, you can add a drop or two of red food coloring to enhance the pink hue from the cherry juice. Be mindful not to add too much, as it can affect the taste.

FAQs (Frequently Asked Questions)

Q: Can I use fresh cherries instead of maraschino cherries?
A: While you can use fresh cherries, it’s important to finely chop and thoroughly drain them to prevent the icing from becoming too watery. Maraschino cherries offer a more consistent flavor and texture for this recipe.

Q: My icing is too thick. How can I thin it out?
A: Gradually add a teaspoon of the reserved cherry juice or water at a time until you reach the desired consistency. Be careful not to add too much liquid, as it can make the icing too runny.

Q: Can I make this icing ahead of time?
A: Yes, this icing can be made up to a week in advance and stored in an airtight container in the refrigerator. Give it a good stir before using.

Q: Why is it important to drain the cherries well?
A: Draining the cherries well prevents excess moisture from seeping into the icing, which can make it too thin and affect its consistency.

Q: Can I use this icing to decorate sugar cookies?
A: Absolutely! This icing is a great option for decorating sugar cookies, especially around the holidays. Its festive color and sweet cherry flavor make it a perfect complement to sugar cookies.

Final Thoughts

This Maraschino Cherry Icing is more than just a topping; it’s a memory, a splash of color, and a burst of sweet nostalgia all in one. I encourage you to try this recipe and experience the simple joy it brings. Whether you’re frosting a celebratory cake or adding a touch of sweetness to everyday cupcakes, this icing will undoubtedly elevate your baking. Don’t hesitate to adjust the flavors to your liking and share your creations with loved ones. Happy baking!