vanilla rum buttercream
Prep time: 
Cook time: 
Total time: 
Serves: 2 c
 
Ingredients
  • 3 egg whites
  • 1 c (200 g) white sugar
  • 1½ sticks (12 tbsp) butter, cool but not cold
  • 2 tbsp plus 2 tsp dark rum, I used The Kraken Black Spiced Rum
  • 1 tsp vanilla extract
  • ½ tsp vanilla bean powder (or ¼ vanilla bean, scraped)
  • pinch of cinnamon
  • pinch of salt
Instructions
  1. Wipe the metal bowl of an electric stand mixer, whisk attachment and a whisk with vinegar or lemon juice and a paper towel to remove any trace of grease.
  2. Fill a saucepan with 1 inch of water and bring to a boil, then reduce to a simmer. Place the metal mixing bowl over the pot of simmering water (bowl should fit snugly but should not touch the water) and add the egg whites and sugar. Stir constantly with a whisk until the temperature reaches 140 degrees on a candy thermometer or until all the sugar has dissolved and the mixture is foamy and hot. Remove from heat.
  3. Beat egg whites and sugar on high speed until the bottom of the bowl is completely neutral, about 10 minutes. Switch to the paddle attachment and turn mixer on low speed.
  4. Begin slowly adding the butter pieces and mix until the texture is smooth. If the buttercream curdles, keep mixing, it'll come back together.
  5. Add the rum, vanilla extract, vanilla bean powder, salt and cinnamon and mix well. Taste, add a pinch of salt, and taste again. Add more salt or cinnamon if desired.
  6. You can store buttercream in the fridge in an airtight container for 3 days, or in the freezer for up to 6 weeks. Bring back to room temperature and beat until smooth before using.
  7. If you want to crumb coat the cake, double the recipe. To completely ice the cake, triple it.
Recipe by oh honey bakes at https://ohhoneybakes.com/sweet-potato-and-ginger-cake-with-vanilla-rum-buttercream/