Or Cherry Cheesecake Frosting. 

Yes, if you've noticed a common thread in the last few frosting recipes, I have a thing for cheesecake!

Once again, the basic recipe is the no-cook Ultra Gel frosting, though you can use cornstarch or flour if you're willing to cook the initial mixture.

The difference between this and the others I've tried is that the earlier ones all used pureed fruit or else jam as part of the ingredients.  This time I used concentrated fruit juice- in this case, a delicious cherry-pomegranate blend- the kind that comes frozen in 12-ounce cans.  This opens up all KINDS of possibilities!  Use lemonade concentrate- or orange passionfruit mango- or whatever else is in your grocer's freezer.

In the photo above, after spreading the frosting on the cake top, I mixed 1/4 cup of jam with about 1- 1 1/2 Tbsp. water, dribbled in parallel diagonal lines, then ran a butter knife lightly through it, alternating directions every other time, to create the chevron pattern.  Then I added the border.

To protect the frosting from drying out overnight, since this one was made ahead of time, I stuck mini marshmallows on the ends of toothpicks, poked them into the cake, then rested plastic wrap on top of the now-blunt toothpicks.  Works great.

Cherry Cloud Frosting

2 sticks butter, cut into tablespoon-sized pieces
1 c. sugar
1/4- 1/2 c. Ultra Gel* (higher amount if yours is fluffy like powder snow, lesser if dense like baking soda is)
1/8 tsp. salt
1 c. (8 oz.) juice concentrate, thawed
1 tsp. vanilla or almond extract

Beat the butter until smooth, then add everything else at once: sugar, starch, salt, juice concentrate, and extract.  Beat on low for one minute, until combined, then beat on high 5-6 minutes, until fluffy.

*to use cornstarch, use 1/4 cup.  To use flour, use 1/2 cup.  Either way, mix this with the sugar in a small saucepan, then gradually stir in juice concentrate.  Bring to a boil, stirring often; cook and stir until thick, about 4-5 minutes. Cover and cool to room temperature, then add all other ingredients and beat until fluffy.

To make the 'cheesecake' version, use only 1 stick of butter, and one 8-oz block of cream cheese, softened.



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