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Rum Buttercream Recipe

Add a splash of Spiced Rum to your Swiss Meringue Buttercream Recipe to spice up your next birthday cake. It’s an easy method and makes a super fluffy frosting.

Lead in image of the Rum Buttercream in a blue bowl with the bottle of spiced rum in the background.

Rum Buttercream Recipe

I love a good frosting recipe and I’m getting much more confident with buttercream. I’m still not sure if this is a Swiss Meringue buttercream, French meringue buttercream or an Italian buttercream. I think that they all taste great, and I don’t think it really matters. However, I was curious, so I had to look it up.

What is French Meringue Buttercream?

Turns out that all three are made with whipped egg whites, but that French buttercream uses uncooked egg whites.  So, that crosses that one off the list.

What is Italian Meringue Buttercream?

Italian Meringue heats the egg whites and sugar to 240℉, or to a soft ball stage on a candy thermometer. It melts completely to a syrup. We don’t get this one that hot so it’s not an Italian buttercream.

That leaves Swiss buttercream. This is a Rum Spiced Swiss Meringue Buttercream Recipe 🙂 I’m happy to know it!

I’ve made other buttercreams, here and here. They are all different. It’s amazing all the different ways to mix eggs and sugar. Adding flavors makes a huge difference as well. Find one that you like the best.

This recipe is part two of a three-part series including Cinnamon Toffee and Nutmeg Spice Cake.

Yield: 4 cups

Rum Buttercream

Rum Buttercream
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 1 1/2 cup sugar
  • 6 egg whites
  • 1 1/2 cup butter
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/3 cup Dark Spiced Rum

Instructions

    1. Prepare a double boiler and bring the butter to room temperature.
    2. Place the sugar and egg whites into the top of the double boiler and whip. The sugar will dissolve and the mixture will thin out. Heat until it’s warm in the center.
    3. Remove from the heat and pour into a stand mixer bowl. Whisk it on medium-high until the bowl and the meringue is at room temperature. This should take about 8 minutes.
    4. Reduce the speed to low and gradually add the butter one tablespoon at a time. The frosting will look curdled as it mixes in. Just keep whipping it and it will come together just fine. Add in the vanilla, salt and rum just as the buttercream is coming together, and beat in for 1 minute to combine.
    5. If it absolutely doesn’t come together, take a cup out and melt it in the microwave. Add the melted frosting to the mixture and whip on high for three minutes.
    6. Store the frosting in an airtight container for up to three days on the counter or in the fridge for up to two weeks. Re-beat it with a paddle attachment to whip it before frosting a cake. The frosting may separate while beating, just keep it going for ten minutes.

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    Nutrition Information:

    Yield:

    16

    Serving Size:

    1

    Amount Per Serving: Calories: 243Total Fat: 17gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 46mgSodium: 191mgCarbohydrates: 19gFiber: 0gSugar: 19gProtein: 2g

    Nutrition information isn’t always accurate.

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    Michelle woodford

    Sunday 31st of January 2016

    When do you put in the rum?

    Karyn Granrud

    Monday 1st of February 2016

    I've updated the recipe. I can't believe I missed that step. Mix in the vanilla, salt and rum at the very end of the mixing when the buttercream comes together.

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