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Name: Rum Buttercream Frosting
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 3
Cuisine: American
Ingredients: 3/4 c Sugar; 1 1/2 c butter room temperature; 1 1/2 ts Light corn syrup; 6 Egg yolks NOTE: Be sure to **; 1/2 c Light rum; 1 ts Vanilla extract

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INGREDIENTS

3/4 c Sugar
1 1/2 c butter ; room temperature
1 1/2 ts Light corn syrup
6 Egg yolks ; NOTE: Be sure to **
1/2 c Light rum
1 ts Vanilla extract

Cups

INSTRUCTIONS

1. Heat the rum, sugar and corn syrup in a saucepan over low ehat, stirring gently until the sugar dissolves. Wash down the sides of the pan with a pastry brush dipped in ice water. Clip a candy thermometer to the side of the saucepan, raise the heat to medium and boil without stitting until the syrup registers 240F (soft ball stage). Remove the syrup from the heat and let it cool slightly while you complete step 2. 2. In a large bowl, beat the egg yolks and vanilla until the mixture is pale and thick and falls in a ribbon when you lift the beaters. 3. Add the hot syrup to the yolks by pouring it down the side of the bowl a little at a time, beating it in after each addition. (Pouring down the side of the bowl keeps the syrup from falling directly on the beaters and forming spun-sugar threads.) Let the yolk mixture cool. 4. Add the butter one Tbsp at a time, beating well after after each addition. The frosting should be thick and perfectly smooth. Use this buttercream as soon as possible, or refrigerate it for up to three days if necessary. When you take it out of the refrigerator, let it come to room temperature and then beat until smooth and spreadable again. Posted to EAT-L Digest by Sean Coate on Nov 23, 1997

NOTES

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Rum Buttercream Frosting

3/4 c Sugar
1 1/2 c butter room temperature
1 1/2 ts Light corn syrup
6 Egg yolks NOTE: Be sure to **
1/2 c Light rum
1 ts Vanilla extract

1. Heat the rum, sugar and corn syrup in a saucepan over low ehat, stirring  gently until the sugar dissolves. Wash down the sides of the pan with a  pastry brush dipped in ice water. Clip a candy thermometer to the side of  the saucepan, raise the heat to medium and boil without stitting until the  syrup registers 240F (soft ball stage). Remove the syrup from the heat and  let it cool slightly while you complete step 2.    2. In a large bowl, beat the egg yolks and vanilla until the mixture is  pale and thick and falls in a ribbon when you lift the beaters.    3. Add the hot syrup to the yolks by pouring it down the side of the bowl a  little at a time, beating it in after each addition. (Pouring down the side  of the bowl keeps the syrup from falling directly on the beaters and  forming spun-sugar threads.) Let the yolk mixture cool.    4. Add the butter one Tbsp at a time, beating well after after each  addition. The frosting should be thick and perfectly smooth. Use this  buttercream as soon as possible, or refrigerate it for up to three days if  necessary. When you take it out of the refrigerator, let it come to room  temperature and then beat until smooth and spreadable again.    Posted to EAT-L Digest  by Sean Coate <swcoate@PEGANET.COM> on Nov 23, 1997

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Nutrition

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Serving Size: 1 Cup (575g)
Recipe Makes: 3

Calories: 2349
Calories from Fat: 1478 (63%)

Amt Per Serving		% DV

	Total Fat 164.3g	219 %
	Saturated Fat 84.3g	421 %
	Monounsaturated Fat 55.8g
	Polyunsanturated Fat 14.9g
Cholesterol 3600.5mg		1108 %
Sodium 785.4mg		27 %
Potassium 329.5mg		9 %
Total Carbohydrate 160.7g		47 %
	Dietary Fiber 0g	0 %
	Sugars, other 160.7g
Protein 44.1g		63 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2349

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