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RumChata Buttercream Frosting

1 cup unsalted butter, softened

3-4 cups confectioners sugar, sifted

1/4 teaspoon table salt

1 tablespoon vanilla extract

Up to 4 tablespoons RumChata

This recipe uses powdered sugar, butter, vanilla and RumChata.


1. Beat butter, softened (ideal texture should be like ice cream) for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn't blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of RumChata and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining RumChata - 1 Tablespoon at a time.

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