Rum and Vanilla Bean Buttercream

You will need at least 24 cups for the Tropical Wedding Cake; make 3 separate batches.

  • Yield: Makes about 9 cups
Rum and Vanilla Bean Buttercream

Source: Martha Stewart Weddings, Winter 2005

Ingredients

  • 2 pounds (8 sticks) unsalted butter, softened
  • 2 cups sugar
  • 2 vanilla beans, halved lengthwise
  • 1/8 teaspoon salt
  • 10 large egg whites
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons dark rum

Directions

  1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until fluffy and pale. Set aside.

  2. Place sugar in a shallow bowl. Scrape in vanilla seeds; grind together with a wooden spoon. Sift to remove vanilla-bean residue. In clean bowl of mixer, set over simmering water, whisk flavored sugar, salt, and egg whites until warm and sugar has dissolved, 2 to 3 minutes. With whisk attachment, beat mixture, starting on low speed and gradually increasing to high, until fluffy and cooled, 12 to 15 minutes.

  3. Switch to paddle attachment; add butter a few tablespoons at a time, incorporating fully after each, on low speed until completely smooth. Add vanilla extract and rum; combine. Use immediately, or refrigerate, covered, up to 3 days or freeze up to 2 weeks. Bring to room temperature before using, and beat on lowest speed with paddle until smooth.

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