Brown Sugar Caramel Rum Buttercream

May 12, 2023May 12, 20230 1

15 min

20 min

35 min

Easy

Servings Per Recipe

Calories

357

Sugar

33g

Fat

23g

1.	In a saucepan, dissolve the brown sugar in the water over medium heat, stirring occasionally.
2.	Increase the heat to high and boil the mixture for 8-10 minutes or until it becomes a thick syrup, stirring occasionally.
3.	In a heatproof bowl, whisk the eggs together.
4.	Slowly pour the hot syrup into the eggs, whisking constantly to avoid scrambling the eggs.
5.	Place the bowl over a pot of boiling water and whisk constantly until the mixture thickens and doubles in volume.
6.	Remove from heat and leave to cool.
7.	In a separate bowl, cream the butter and vanilla together until fluffy.
8.	Slowly add the cooled egg mixture, whisking constantly.
9.	Add the rum and continue to whisk until well combined.

This buttercream has a deep caramel flavor with a subtle rum kick, making it perfect for any dessert that needs an extra burst of flavor.

It is easy to make and can be stored in the fridge for up to a week.

This buttercream is high in fat and sugar, making it a rich dessert that should be enjoyed in moderation as part of a balanced diet.

It may not be suitable for those with lactose intolerance or egg allergies.

This buttercream frosting does not have any notable health benefits. Consumption should be limited to avoid high consumption of sugar and fat.

	1 1/4 cups brown sugar
	2/3 cup water
	5 eggs
	1 lb butter , softened
	1 teaspoon vanilla
	2 tablespoons dark rum ( or 4 Tbsp rum extract )