Best 2 Rum Buttercream Frosting Recipes
When it comes to creating the perfect cake or cupcake, the frosting is just as important as the cake itself. And when you want a frosting that is rich, creamy, and full of flavor, rum buttercream frosting is the way to go. This classic frosting is made with just a few simple ingredients, but it packs a big punch of flavor. The rum adds a warm, boozy note that perfectly complements the sweetness of the buttercream. Whether you're looking for a frosting to top your favorite chocolate cake or vanilla cupcakes, rum buttercream frosting is sure to be a hit.
Let's cook with our recipes!
RUM BUTTERCREAM FROSTING
Another one of my great Aunt's old recipes, but I have to say this is the best recipe I've found for this... simple and easy.
Provided by SouthernGirl24
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Beat butter in a medium-size bowl with electric mixer, until soft.
- Beat in 10x sugar alternately with rum and milk, until smooth and spreadable.
- Frost cake; between cake layers put small amount of frosting.
- Frost sides and top of cake.
- Garnish with chopped nuts, banana slices, walnut halves, or maraschino cherries.
HOLIDAY FRUIT CUPCAKES WITH RUM BUTTERCREAM FROSTING
Enjoy the flavor of fruitcake in a terrific, tender cupcake. Topped with rum frosting, it's a perfect holiday dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 28
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 28 regular-size muffin cups. In medium bowl, mix flour, baking powder and salt; set aside.
- In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/3 cup at a time, beating after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla and rum extract. On low speed, alternately add flour mixture, about one-third at a time, and 1 1/4 cups milk, about half at a time, beating just until blended. Stir in dried fruit and pecans.
- Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
- In large bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in rum and 3 tablespoons milk. Gradually beat in enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. Frost cupcakes. Decorate with dried fruit and pecans.
Nutrition Facts : Calories 330, Carbohydrate 53 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cupcake, Sodium 140 mg, Sugar 42 g, TransFat 1 g
Tips:
- Use unsalted butter. This gives you more control over the sweetness and flavor of the frosting.
- Soften the butter completely before creaming it with the sugar. This will help the frosting become light and fluffy.
- Cream the butter and sugar together for at least 5 minutes. This will help to incorporate air into the frosting, making it light and fluffy.
- Add the rum in small increments, tasting as you go. This will help you to achieve the desired flavor without overpowering the frosting.
- If the frosting is too thick, add a little bit of milk or cream. This will help to thin it out and make it easier to spread.
- If the frosting is too thin, add a little bit of powdered sugar. This will help to thicken it up and make it easier to pipe.
- Use the frosting immediately or store it in the refrigerator for up to 3 days. If you are storing the frosting, be sure to bring it to room temperature before using it.
Conclusion:
Rum buttercream frosting is a delicious and versatile frosting that can be used on a variety of desserts. It is easy to make and can be customized to your liking. Whether you are a beginner or an experienced baker, this frosting is sure to impress.
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