Cherry Buttercream Frosting Recipes

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 24 cupcake cups with paper liners.
• In a mixing bowl, stir together the Amish friendship bread starter, eggs, vegetable oil, 1/2 cup milk, sugar, 1/2 teaspoon of vanilla extract, baking powder, baking soda, and salt until thoroughly combined. Mix in the flour and cherry gelatin powder. Spoon the batter into the prepared cupcake cups.
• Bake until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Let cool.
• In a large bowl, beat the vegetable shortening with butter with an electric mixer on medium speed until fluffy, and add the vanilla extract. Beat in confectioners' sugar, 1 cup at a time, stopping often to scrape down the sides of the bowl; mix in the milk, and beat until the frosting is light and fluffy. Spread on cooled cupcakes. Sprinkle each cupcake with a few white chocolate chips, if desired.

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.

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.