Cherry Buttercream
 
Makes 6 cups
Ingredients
  • 1 cup unsalted butter, softened
  • ¼ cup maraschino cherry syrup
  • 8 cups confectioners’ sugar
  • 2 drops soft pink food coloring
Instructions
  1. In a large bowl, beat butter with a mixer at medium speed until smooth, about 30 seconds.
  2. Add cherry syrup and 1 cup confectioners’ sugar, beating until combined. Continue adding sugar, 1 cup at a time, beating until stiff peaks form. Add food coloring; beat at high speed until fluffy, about 30 seconds. Refrigerate for 1 week or freeze for up to 3 months.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/dark-chocolate-cupcakes-with-cherry-buttercream/