Quick Rum Frosting

2 Reviews Add a Pic
  • Prep

    20 m
  • Ready In

    35 m
Recipe by  Anna

“I use this recipe quite often on a spiced pound cake it compliments quite well. My grandparents love it; I make it with cake every time I visit them. This is a basic buttercream recipe with rum extract and a few extra spices added to it. I prefer a stronger rum flavor, so you should adjust the amount of rum extract to your liking.”

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Adjust Servings

Original recipe yields 4 cups



  1. Whisk butter in a large bowl until fluffy. Gradually add 1 cup of the sifted confectioners' sugar, beating well. Slowly beat in the salt and cream. Gradually beat in the remaining 2 1/2 cups of confectioners' sugar. Continue to beat until the frosting begins to thicken; whisk in the vanilla and rum extracts, allspice, nutmeg, and cloves. Allow to sit for 15 minutes before using.

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Reviews (2)

Rate This Recipe


4 stars only b/c I added 2 tsp rum extract and still thought it was a touch strong, but great consistency and flavor....will use 1 1/2 to 1 3/4 tsp rum extract next time. Thank you!



Yummy! Made exactly per recipe and it was fabulous!

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Amount Per Serving (32 total)

  • Calories
  • 76 cal
  • 4%
  • Fat
  • 2.3 g
  • 4%
  • Carbs
  • 13.8 g
  • 4%
  • Protein
  • 0.1 g
  • < 1%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 30 mg
  • 1%

Based on a 2,000 calorie diet



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Quick and Almost-Professional Buttercream Icing


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Glaze Icing