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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.
Vanilla Rum Buttercream Frosting
Ingredients
- 1 3/4 cups milk
- 1/4 cup rum
- 6 Tbsp flour
- 1 3/4 cup sugar
- 1 tsp vanilla
- 1 3/4 cup butter softened
Instructions
- 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, 1/3 at a time, beating well between each addition.
- Use to fill and frost a cake, like the easy one-bowl chocolate cake.
I bet that taste delicious!! Thanks for sharing on My 2 favorite Things on Thursday!! Hope to see you again this Thursday (Dec. 1st) Have a great week! Pinned!
I mean Dec 3rd!! LOL!
This recipe makes a decent pudding recipe, but absolutely sucks for a buttercream. This link is what I had to use instead:https://www.twosisterscrafting.com/butter-rum-buttercream-frosting/
And exchange the Extract for 3 tablespoons of spiced Rum
If I was rating the pudding, 3 stars as I still had to thicken it with 12 tbsps of Icing Sugar, but I rate this as a negative 2 stars for an Icing.
I’m sorry the frosting recipe didn’t work for you. Did you make sure you have enough butter? The pudding enriches the butter instead of using pure icing sugar.