Quick & Easy: Rainier Cherries & Buttercream Frosting
Rainier Cherries & Buttercream Frosting
Makes 8 to 10 servings
1 yellow cake mix
½ cup (1 stick) butter, at room temperature
4 cups powdered sugar, sifted and divided
¼ cup milk
½ tsp vanilla extract
12 to 15 Rainier Cherries, pitted and halved
Prepare cake mix according to package instructions. In a large bowl beat butter until fluffy. Gradually add 2 cups of powdered sugar, beating until well-combined. Slowly add in the milk and vanilla, continuing to beat. Slowly add the remaining 2 cups powdered sugar, continuing to beat. Add additional milk, if needed, to get to spreading consistency. Frost cake. Top with cherries. Dip any remaining cherries in Buttercream Frosting.
Tip: For a lemon buttercream, substitute ¼ cup fresh lemon juice for milk and add ½ tsp lemon zest.