Rum Flavored Icing Recipes

RUM CAKE WITH RUM GLAZE

Steps:

• Combine butter, shortening, and sugar in the bowl of an electric mixer (or mixing bowl and hand mixer). Beat well, until blended.
• Add eggs, one at a time, mixing thoroughly between additions.
• Add flour. Combine. Add buttermilk. Combine.
• Next, add baking soda, salt, baking powder, and vanilla extract. Mix to combine.
• Lastly, beat in the rum and pour into a buttered and floured bundt pan.
• Bake at 350 degrees F. for 1 hour or until a toothpick inserted in the center comes out clean.
• Combine all ingredients in a sauce pan and bring to a boil. Spoon over the cake while still warm.
• Make a second batch of the rum glaze. Allow it to cool and whisk it with powdered sugar until it's a pourable icing consistency. Add more powdered sugar for a thicker icing. Drizzle over cake. Enjoy!

RUM BUTTERCREAM FROSTING

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.

RUM BUTTER ICING

Steps:

• Melt butter on stove or in microwave.
• Add rum.
• Stir in powdered sugar 1/2 cup at time blending until smooth.
• Add nutmeg.
• Let cool about 15 minutes to thicken before icing cookies, cakes, etc.