Chocolate Rum Buttercream Icing Recipes

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RUM BUTTERCREAM FROSTING



Rum Buttercream Frosting image

Another one of my great Aunt's old recipes, but I have to say this is the best recipe I've found for this... simple and easy.

Provided by SouthernGirl24

Categories     Dessert

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 4

1/2 cup butter (1 stick)
x confectioners' sugar
2 tablespoons rum
2 tablespoons milk

Steps:

  • Beat butter in a medium-size bowl with electric mixer, until soft.
  • Beat in 10x sugar alternately with rum and milk, until smooth and spreadable.
  • Frost cake; between cake layers put small amount of frosting.
  • Frost sides and top of cake.
  • Garnish with chopped nuts, banana slices, walnut halves, or maraschino cherries.

CHOCOLATE BUTTERCREAM FROSTING



Chocolate Buttercream Frosting image

Provided by Ina Garten

Categories     dessert

Time 25m

Yield about 4 cups

Number Of Ingredients 10

1 pound bittersweet chocolate
12 ounces semisweet chocolate
3/4 cup egg whites (4 to 5 extra-large eggs), at room temperature
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
3/4 teaspoon kosher salt
1 1/2 pounds unsalted butter, at room temperature
3 teaspoons pure vanilla extract
3 teaspoons instant espresso powder, dissolved in 1 1/2 teaspoons water
3 tablespoons dark rum, optional

Steps:

  • Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
  • Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
  • Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.

CHOCOLATE RUM BUTTERCREAM ICING



Chocolate Rum Buttercream Icing image

minus the cocoa and butter rum oil, this is an awesome buttercream icing!!

Provided by keya mcintosh @keyakeya

Categories     Cakes

Number Of Ingredients 6

3 3/4 cup(s) confectioners' sugar
1 teaspoon(s) butter, unsalted (softened)
4 tablespoon(s) milk (adjust as needed)
1 1/2 slice(s) vanilla extract
1 - drop butter rum oil
2 1/4 ounce(s) chocolate, unsweetened squares (melted)

Steps:

  • mix sugar and butter until well blended, adding sugar slowly.
  • add chocolate, vanilla, and butter rum oil.
  • ad milk, adjusting as needed.
  • beat at medium speed until desired consistency is reached.

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