Best Rum Butter Icing 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.

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.

RUM BUTTER ICING

Steps:

• Melt butter on stove or in microwave.
• Add rum.
• Stir in powdered sugar 1/2 cup at time blending until smooth.
• Add nutmeg.
• Let cool about 15 minutes to thicken before icing cookies, cakes, etc.

FROSTED BUTTER RUM BRICKLE BITES

Steps:

• Preheat oven to 375°. Beat first 4 ingredients until blended. Beat in flour. Stir in toffee bits. Shape dough into 1-in. balls; place 2 in. apart on parchment-lined baking sheets., Bake until edges are light brown and toffee bits begin to melt, 8-10 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a small heavy saucepan, melt butter over medium heat. Heat until golden brown, about 5 minutes, stirring constantly. Remove from heat; stir in confectioners' sugar, rum extract and enough milk to reach desired consistency. Spread over cookies.

CHOCOLATE RUM BUTTERCREAM ICING

Steps:

• mix sugar and butter until well blended, adding sugar slowly.
• add chocolate, vanilla, and butter rum oil.
• ad milk, adjusting as needed.
• beat at medium speed until desired consistency is reached.