I used my Rum Cake recipe to make cupcakes and used this instead of the glaze and it turned out great! Rave reviews from everyone. The rum is not too overwhelming.
Rum Buttercream Frosting
- 1/2 cup butter, softened
- 1 (16-ounce) package powdered sugar
- 3 tablespoons rum
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- Beat butter at medium speed with an electric mixer until creamy; gradually add 1 cup powdered sugar, beating at low speed until blended. Add rum, milk, and vanilla, beating until blended. Gradually add remaining powdered sugar.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Cakes/Frostings