Rum Buttercream
Makes 1½ cups
  • ½ cup (113 grams) unsalted butter, softened
  • 2 cups (240 grams) confectioners’ sugar
  • 2 tablespoons (30 grams) spiced rum
  • 1 teaspoon (4 grams) vanilla extract
  • ⅛ teaspoon kosher salt
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until smooth and creamy. Add confectioners’ sugar, and beat until fluffy, about 5 minutes. Add rum, vanilla, and salt, and beat until combined, about 1 minute. Use immediately.
Recipe by Bake from Scratch at