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Quick Rum Frosting


"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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35 m servings 76 cals
Original recipe yields 32 servings (4 cups)


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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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Read all reviews 3
Most helpful
Most positive
Least positive

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!

I used actual rum, rather than rum extract. Turned out great nonetheless!

Yummy! Made exactly per recipe and it was fabulous!