Cherry Buttercream Icing or Frosting
powdered sugar (icing sugar, confectioner's sugar)
(or 907 grams)
unsalted butter, room temperature
(or 454 grams)
(or 78 mL)
Sift the icing sugar onto a sheet of parchment paper.
Add all ingredients to the mixer bowl fitted with a paddle attachment and blend well together.
Add more or less cherry extract to taste.
Can be frozen for 3-6 months.
Can easily be halved, doubled etc.