Monday, January 9, 2012

Whipped Butter-Rum Frosting

This frosting looks light and fluffy, but tastes decadent. Using rum extract instead of real rum means that you can control the strength of the rum flavor without adding a lot more liquid, and the bonus is that anyone can eat it, even kids.

1 Cup good quality Butter
4 Cups Confectioner's Sugar
1-2 Teaspoons Rum extract, to taste
2 Tablespoons Dream Whip Powder*
3 Tablespoons milk (you can add more for a softer consistency)
1/2 teaspoon salt (if using salted Butter, omit salt)

Beat the butter in a KitchenAid mixer (with the whisk attachment) on low until creamy. Add the confectioner's sugar and beat on low until combined. In a separate small bowl, dissolve the salt (if using) into the milk (use the minimum of milk for now - you can add more later). Then add the milk, 1 teaspoon of the rum extract, and the Dream Whip powder into the frosting. Whip on medium for 5-7 minutes until very fluffy. Taste it and add the second teaspoon of rum if you'd like a stronger flavor. Add more milk or powdered sugar to adjust the consistecy. It should be creamy and very fluffy, with a rich decadent butter/rum taste. This frosting is a good choice for piping since it holds its fluffy shape.

*Dream Whip Powder is sold in most grocery stores in the pudding aisle. I actually DO NOT recommend it for its intended purpose, which is to make a whipped cream-like topping for desserts (real whipped cream is so much better and just as fast to make!) But for giving a fluffy consistency to frosting that will not deflate or give an off-flavor, this is great stuff.

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