Best Rum Buttercream Frosting Recipes

RUM BUTTERCREAM FROSTING

Rum Buttercream Frosting image

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

Ingredients

1/2 cup butter (1 stick)
x confectioners' sugar
2 tablespoons rum
2 tablespoons milk

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

Holiday Fruit Cupcakes with Rum Buttercream Frosting image

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

Ingredients

2 3/4 cups Gold Medal™ all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening
1 2/3 cups granulated sugar
5 egg whites
2 teaspoons vanilla
2 teaspoons rum extract
1 1/4 cups milk
1/2 cup finely chopped dried apricots
1/2 cup finely chopped sweetened dried pineapple
1/2 cup sweetened dried cherries or cranberries
1/2 cup chopped pecans
6 cups powdered sugar
2/3 cup butter or margarine, softened
1 tablespoon dark rum or 1 teaspoon rum extract
3 to 4 tablespoons milk
Additional dried apricots, pineapple, cherries or cranberries
Additional pecans

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

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