Need help adjusting a frosting/icing recipe!

[Knievil]

(Host's note: this was split from the Stupid Questions topic in the Cooking forum.)

 

Having trouble with icing!

 

So I agreed to baking my brothers birthday cupcakes, I do this often and this year he wants maraschino cherry flavored icing.

No problem, except my go to for frosting flavored with any high moisture ingredient is French buttercream. And I just can't afford the eggs this year   (The stores in my area don't even sell whole cartons anymore)

 

So the question is twofold. Does anyone have a frosting they like that holds up to something as watery as maraschino cherry jar juice; while using less eggs then french OR does anyone know a powdered or dry flavor additive that I could use in American buttercream?

 

Thanks

Edited Thursday at 07:55 PM by Smithy
Added host's note (log)

[TdeV]

Sorry, I have no idea of the answer. However I would like to welcome you to a fabulous group of people!

[RWood]

I make a buttercream that has the same texture as Swiss buttercream, but doesn’t use eggs. You could give it a try. I haven’t added a lot of liquid to it though. You could try reducing the juice some before maybe.
 

 

AMERICAN BUTTERCREAM
INGREDIENTS	X1	X2	X3
UNSALTED BUTTER, ROOM TEMP	904 G
WHOLE MILK	250 ML
VANILLA BEAN PASTE	4 TSP
SALT	1/2 TSP
ICING SUGAR, SIFTED	660 G
MERINGUE POWDER (OPTIONAL)	2 TBS
BEAT BUTTER WITH PADDLE ON MED-HI SPEED FOR 5 MINS TILL LIGHT AND FLUFFY, SCRAPING BOWL.  COMBINE MILK, VBP AND SALT IN A MEASURING CUP.  MICROWAVE UNTIL HOT.  SIFT ICING SUGAR INTO A BOWL.  POUR HOT MILK OVER SUGAR AND MIX UNTIL SUGAR IS DISSOLVED. LET COOL TO ROOM TEMP. ONCE COOLED, ADD SLOWLY TO BUTTER WHILE MIXING ON MED SPEED.  ONCE ADDED, SCRAPE BOWL, THEN BEAT ON MED FOR ABOUT 10 MINS.  PADDLE ON LOWEST SPEED ABOUT 5 MINS TO REMOVE AIR BUBBLES.

 

[JeanneCake]

You might want to puree the cherries and add that to frosting.... 

 

If you decide to reduce the cherry juice, do it in a large glass measuring cup or batter bowl and microwave it. This will allow it to reduce without caramelizing the sugars and getting a cooked taste. Rub a little oil around the top to help contain it if it starts to climb to the top and threatens to bubble over.

[Knievil]

Yall are lifesavers! I'll try to update once I start testing