Dark Rum Buttercream (by Warren Brown)


  •     1-1/4 cups extra-fine granulated sugar
  •     1/4 cup water
  •     5 egg whites
  •     4 sticks unsalted butter, cut into tablespoon pieces, room temperature
  •     2 tablespoons dark rum
  •     1 teaspoon vanilla extract
  •     1/2 teaspoon cinnamon



Step 1: In a large saucepan over medium heat, combine 1 cup extra-fine granulated sugar with ¼ cup water.  Bring to a boil until temperature reaches 245º F. 

Step 2: While sugar mixture is boiling, whip egg whites in an electric mixer until stiff peaks form. Whip in ¼ cup extra-fine sugar.

Step 3: When syrup reaches correct temperature, slowly pour into meringue in a steady stream with mixer on high. Continue beating until the outside of the bowl reaches room temperature and mixture is thick and glossy, about 10-12 minutes.

Step 4: Beat in butter pieces, one tablespoon at a time. 

Step 5: Mix in rum, vanilla and cinnamon. 


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