Rum Buttercream Frosting Recipes

RUM BUTTERCREAM

Steps:

• Prepare a double boiler and bring the butter to room temperature.
• Place the sugar and egg whites into the top of the double boiler and whip. The sugar will dissolve and the mixture will thin out. Heat until it's warm in the center.
• Remove from the heat and pour into a stand mixer bowl. Whisk it on medium-high until the bowl and the meringue is at room temperature. This should take about 8 minutes.
• Reduce the speed to low and gradually add the butter one tablespoon at a time. The frosting will look curdled as it mixes in. Just keep whipping it and it will come together just fine. Add in the vanilla, salt and rum just as the buttercream is coming together, and beat in for 1 minute to combine.
• If it absolutely doesn't come together, take a cup out and melt it in the microwave. Add the melted frosting to the mixture and whip on high for three minutes.
• Store the frosting in an airtight container for up to three days on the counter or in the fridge for up to two weeks. Re-beat it with a paddle attachment to whip it before frosting a cake. The frosting may separate while beating, just keep it going for ten minutes.

CUSTARD BUTTERCREAM

Steps:

• Beat egg with a fork in a small, heavy saucepan. Mix in sugar and milk. Heat on medium-low heat, whisking constantly, until it just starts to boil. Continue beating rapidly until mixture thickens to a thin custard consistency. Remove from heat and cool completely, about 1 hour.
• Beat butter in a bowl with an electric mixer until light and creamy, about 5 minutes. Add cooled custard, 1 to 2 tablespoons at a time, beating well after each addition. Beat in rum and vanilla extract. Keep beating until buttercream is very light and fluffy.

HOLIDAY FRUIT CUPCAKES WITH RUM BUTTERCREAM FROSTING

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.

RUM BUTTERCREAM FROSTING

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.

BROWN SUGAR CARAMEL RUM BUTTERCREAM

Steps:

• Combine brown sugar and water in a small saucepan and bring to a boil. Continue to boil until sugar has reached soft-ball stage (235-240F).
• Meanwhile, place egg whites into a clean, stainless-steel mixer bowl and with the whip atachment, beat on low speed until foamy. Raise the speed to medium high and whip until stiff, but not dry.
• While the mixer is running, add your brown sugar syrup slowly into the beaten egg whites in a steady stream. continue beating on high speed until the mixture has cooled down--about 3 minutes.
• Add the softened butter 1 tablespoons at a time with the mixer running. Add vanilla and rum. Keep beating the buttercream until it is smooth and creamy.
• Please Note: After you add the soft butter, the buttercream is going to "break" meaning it will look curdled and runny. Don't worry! Keep on whipping and it will come together!.