5-6drops ‘Soft Pink’ gel paste food coloringor to desired color
Instructions
With whisk attachment on standing mixer, beat marshmallow creme until smooth.
Add butter, one tablespoon at a time, whisking on low speed until all the butter is incorporated.
Add powdered sugar, almond extract, and cherry extract. Whisk until blended and fluffy.
Switch to the paddle attachment. Add food coloring, a few drops at a time, and beat frosting until smooth and fluffy and the desired color is achieved.
Use frosting immediately or store in the refrigerator until ready to use. If stored in refrigerator, re-beat until smooth and spreadable before using.
Cake can be frosted and stored in the refrigerator a day in advance.