I used this cooked rum buttercream frosting flavoured with a bit of vanilla to frost the easy one-bowl chocolate cake that I made for my birthday. This recipe makes enough to frost a 9-inch, 2-layer cake.
To frost the cake, I filled the two-layer cake and then gave it a crumb coat with about half of the frosting recipe. Since the frosting is quite soft, I then popped the cake in the fridge to firm up for 30 minutes. After that, I covered the top and sides with the rest of the frosting and put it back in the fridge to chill before slicing into pieces.
- 1¾ cups milk
- ¼ cup rum
- 6 Tbsp flour
- 1¾ cup sugar
- 1 tsp vanilla
- 1¾ cup butter, softened
- In a medium heavy-bottomed saucepan, whisk the milk, rum, and flour.
- Heat over medium heat, stirring continuously, until the mixture is smooth and thick. Stir in the sugar and vanilla. Set aside and let cool.
- Meanwhile, beat the butter at medium speed until soft and fluffy, scraping down the sides of the bowl.
- Beat in the cooled milk mixture, ⅓ at a time, beating well between each addition.
- Use to fill and frost a cake, like the easy one-bowl chocolate cake.