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    You are in: Home / Recipes / Brown Sugar Caramel Rum Buttercream Recipe
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    Brown Sugar Caramel Rum Buttercream

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Canadian Jane's Note:

    This is a very smooth, rich and creamy frosting for any type of cake.

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    Serves: 8


    cake fr ...

    Units: US | Metric


    1. 1
      Combine brown sugar and water in a small saucepan and bring to a boil. Continue to boil until sugar has reached soft-ball stage (235-240F).
    2. 2
      Meanwhile, place egg whites into a clean, stainless-steel mixer bowl and with the whip atachment, beat on low speed until foamy. Raise the speed to medium high and whip until stiff, but not dry.
    3. 3
      While the mixer is running, add your brown sugar syrup slowly into the beaten egg whites in a steady stream. continue beating on high speed until the mixture has cooled down--about 3 minutes.
    4. 4
      Add the softened butter 1 tablespoons at a time with the mixer running. Add vanilla and rum. Keep beating the buttercream until it is smooth and creamy.
    5. 5
      Please Note: After you add the soft butter, the buttercream is going to "break" meaning it will look curdled and runny. Don't worry! Keep on whipping and it will come together!.

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    Nutritional Facts for Brown Sugar Caramel Rum Buttercream

    Serving Size: 1 (146 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 591.9
    Calories from Fat 442
    Total Fat 49.1 g
    Saturated Fat 30.1 g
    Cholesterol 254.2 mg
    Sodium 384.5 mg
    Total Carbohydrate 33.8 g
    Dietary Fiber 0.0 g
    Sugars 33.4 g
    Protein 4.4 g

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