Rum Frosting
 
Makes 7 cups
Ingredients
  • 1 cup (227 grams) unsalted butter, softened
  • 10 cups (1,200 grams) confectioners’ sugar, divided
  • 6 tablespoons (90 grams) spiced rum
  • 6 tablespoons (90 grams) whole milk
  • 2 teaspoons (12 grams) vanilla bean paste
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy. With mixer on low speed, gradually add 2 cups (240 grams) confectioners’ sugar, beating until combined. Add rum, milk, and vanilla bean paste, beating until combined. Gradually add remaining 8 cups (960 grams) confectioners’ sugar, beating until combined. Increase mixer speed to high, and beat for 1 minute.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/gingerbread-layer-cake-rum-frosting/