I used this cooked rum buttercream frosting flavoured with a bit of vanilla to frost the easy one-bowl chocolate cake that I made for my birthday. This recipe makes enough to frost a 9-inch, 2-layer cake.
To frost the cake, I filled the two-layer cake and then gave it a crumb coat with about half of the frosting recipe. Since the frosting is quite soft, I then popped the cake in the fridge to firm up for 30 minutes. After that, I covered the top and sides with the rest of the frosting and put it back in the fridge to chill before slicing into pieces.
Vanilla Rum Buttercream Frosting
Author:
Kiku Corner
Recipe type: Dessert
Prep time:
30 mins
Cook time:
10 mins
Total time:
40 mins
Save Print
Ingredients
1¾ cups milk
¼ cup rum
6 Tbsp flour
1¾ cup sugar
1 tsp vanilla
1¾ cup butter, softened
Instructions
In a medium heavy-bottomed saucepan, whisk the milk, rum, and flour.
Heat over medium heat, stirring continuously, until the mixture is smooth and thick. Stir in the sugar and vanilla. Set aside and let cool.
Meanwhile, beat the butter at medium speed until soft and fluffy, scraping down the sides of the bowl.
Beat in the cooled milk mixture, ⅓ at a time, beating well between each addition.
Use to fill and frost a cake, like the easy one-bowl chocolate cake.
Wordpress Recipe Plugin by EasyRecipe
3.3.3077
The post Vanilla Rum Buttercream Frosting appeared first on Kiku Corner.