Tuesday, January 11, 2011

Butter Rum Frosting

This recipe makes quite a bit.
Use what you need and freeze the rest.
You can store it in the freezer for about three months.

3 T. softened butter
3 cups powdered sugar (divided)
1 T rum
1t. vanilla

In a medium bowl, beat softened butter with an electric mixer on medium speed; until smooth;
Gradually add half of powdereed sugar, beating well;
Beat in rum and vanilla
Gradually beat in the other half of powdered sugar and enough milk to make a frosting of spreading consistency.

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