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PdfThis no-butter recipe creates a thick, stable, and fluffy frosting ideal for piping.
Melt the candies: In a saucepan, combine the cherry candies, cream, and citric acid. Warm the mixture over low heat, stirring occasionally, until the candies are completely melted.
Add color: If using, stir in the pink pitaya powder until the mixture is a uniform color.
Chill overnight: Pour the mixture into an airtight container. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate overnight to allow the mixture to thicken.
Whip the frosting: The next day, transfer the thickened mixture to a stand mixer bowl. Whip it on high speed until it becomes thick, fluffy, and holds its shape, similar to a stable buttercream. Scrape the sides of the bowl as needed to ensure an even texture.