Rating: 4.33 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Recipe Summary

prep:
20 mins
additional:
15 mins
total:
35 mins
Servings:
32
Yield:
4 cups
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

76 calories; protein 0.1g; carbohydrates 13.8g; fat 2.3g; cholesterol 7mg; sodium 29.5mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 4 stars
05/07/2012
4 stars only b/c I added 2 tsp rum extract and still thought it was a touch strong but great consistency and flavor....will use 1 1/2 to 1 3/4 tsp rum extract next time. Thank you! Read More
(2)
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/07/2012
4 stars only b/c I added 2 tsp rum extract and still thought it was a touch strong but great consistency and flavor....will use 1 1/2 to 1 3/4 tsp rum extract next time. Thank you! Read More
(2)
Rating: 4 stars
10/09/2016
I used actual rum rather than rum extract. Turned out great nonetheless! Read More
Rating: 5 stars
12/29/2013
Yummy! Made exactly per recipe and it was fabulous! Read More
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