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Rum Frosting

(see also Frosted Chocolate Strips)

1/4 cup butter
2-1/2 cups sifted icing sugar
3/4 tsp. rum extract
3 tablespoon water

Cream butter and icing sugar until very light. Stir in extract. Add water to make of spreading consistency. Use as directed for Frosted Chocolate Strips.





STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.