Ingredients
- 227 grams unsalted butter, softened to room temperature
- 360 grams powdered sugar, sifted
- 45 grams Peasant House Spiced Rum Caramel Simple Syrup
- 30 grams heavy cream or whole milk
- 2 grams vanilla extract
- 1 pinch of sea salt
Steps
- Beat the butter: Make sure 227 grams of unsalted butter, softened to room temperature, is truly soft. It should indent easily when you press it. Beat it alone with a hand mixer or stand mixer on medium speed for 2 minutes until fluffy and pale.
- Add the powdered sugar: Add 360 grams of powdered sugar, sifted one cup at a time, mixing on low after each addition so you don't end up wearing it. Once all the sugar is in, bump up to medium and mix for another minute.
- Add the syrup & spices: Add 45 grams Peasant House Spiced Rum Caramel Simple Syrup, 2 grams vanilla extract, and 1 pinch of sea salt. Mix on medium until fully combined and smooth.
- Whip to perfection: Add 30 grams of heavy cream or whole milk one tablespoon at a time and beat on medium-high for 2-3 minutes until the frosting is light, fluffy, and spreadable. Taste and adjust, more syrup for sweetness, more salt to balance.
- Frost & enjoy: Use immediately on a cooled cake, or store in the fridge in an airtight container. If refrigerated, let it come back to room temp and give it a quick re-whip before frosting. 🎂