Vanilla Rum Butter Cream Icing Recipe

by Andrea
(Italy)

•1 cup softened unsalted butter (see info on this below)
•1 cup confectioner's sugar
•1/2 vanilla bean, split lengthwise
•Pinch of salt
•2 tablespoons of white rum

DIRECTIONS

In a bowl of an electric mixer, beat the butter on medium speed for about 5 minutes, until fluffy and light in color.

Reduce the speed to low and add the confectioners sugar. Beat until combined, scraping the sides of the bowl to ensure thorough blending.

Using the tip of a sharp knife, scrape the black seeds from the split vanilla bean into the butter mixture. Beat on medium speed for 20 minutes. The mixture should increase in volume and become fluffy, dotted with tiny black spots of vanilla.

Add salt and continue beating at medium speed. Add the rum a drop at a time. Once all of the rum is well incorporated, beat for 5 more minutes.

It can be used for icing, filling, pastry puff centers, etc. There are many uses to dream up for this icing recipe, as it's so declicious!