Brown Sugar Caramel Rum Buttercream

"This is a very smooth, rich and creamy frosting for any type of cake."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
20mins
Ingredients:
6
Yields:
1 cake frosting
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Combine brown sugar and water in a small saucepan and bring to a boil. Continue to boil until sugar has reached soft-ball stage (235-240F).
  • Meanwhile, place egg whites into a clean, stainless-steel mixer bowl and with the whip atachment, beat on low speed until foamy. Raise the speed to medium high and whip until stiff, but not dry.
  • While the mixer is running, add your brown sugar syrup slowly into the beaten egg whites in a steady stream. continue beating on high speed until the mixture has cooled down--about 3 minutes.
  • Add the softened butter 1 tablespoons at a time with the mixer running. Add vanilla and rum. Keep beating the buttercream until it is smooth and creamy.
  • Please Note: After you add the soft butter, the buttercream is going to "break" meaning it will look curdled and runny. Don't worry! Keep on whipping and it will come together!.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p>I am a retired school secretary. I'm a 13 year breast cancer survivor and love to cook.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes