Instructions

• Place 16 tablespoons salted butter (room temperature) in a large mixing bowl. Beat with a hand mixer or stand mixer on medium speed until completely smooth and fluffy, scraping the bowl as needed.
• With the mixer on low, gradually add about half of the 32 ounces powdered sugar (16 ounces), adding a little at a time and mixing until incorporated and smooth. Scrape the bowl and beaters.
• Add 6 tablespoons cherry juice from the maraschino cherry jar and 1 teaspoon almond extract. Beat on medium speed until fully combined and smooth.
• Gradually add the remaining powdered sugar (the other 16 ounces) in batches, mixing after each addition until the frosting is smooth and reaches your desired thickness. Scrape the bowl between additions.
• If the frosting is too thick, beat in additional maraschino cherry juice one teaspoon at a time until you reach the desired consistency. Do not add more ingredients other than the listed cherry juice and powdered sugar.
• Once smooth and at the desired consistency, stop mixing, scrape the bowl, and use the frosting immediately or cover and store as needed.