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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I use this recipe quite often on a spiced pound cake it compliments quite well. My grandparents love it; I make it with cake every time I visit them. This is a basic buttercream recipe with rum extract and a few extra spices added to it. I prefer a stronger rum flavor, so you should adjust the amount of rum extract to your liking. Ingredients:
1/4 cup butter, melted |
3 1/2 cups confectioners' sugar, sifted |
1/4 teaspoon salt |
5 tablespoons heavy whipping cream |
1 teaspoon vanilla extract |
2 1/2 teaspoons rum extract |
1 pinch ground allspice |
1 pinch ground nutmeg |
1 pinch ground cloves |
Directions:
1. Whisk butter in a large bowl until fluffy. Gradually add 1 cup of the sifted confectioners' sugar, beating well. Slowly beat in the salt and cream. Gradually beat in the remaining 2 1/2 cups of confectioners' sugar. Continue to beat until the frosting begins to thicken; whisk in the vanilla and rum extracts, allspice, nutmeg, and cloves. Allow to sit for 15 minutes before using.
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