Can this be done or is it better to use Rum Flavoring? Wondering what affect (if any) the extra liquid might have on it.
Thanks a million!
I do it all the time! I love adding liqueurs and alcohols to SMBC . It adds a depth of flavor without tasting alcoholic at all. I use coconut rum, pineapple rum and banana rum, spiced rum and even the plain old rum now and then too! The emulsified buttercream will incorporate a fair amount of liquid. For about 1 qt SMBC I add my usual flavorings, then at least 2 tablespoons of the alcohol. Just taste it and see. BTW Godiva dark chocolate liqueur in cohocolate SMBC is to die for!!
Yes, you can add 3-5 oz of liquids to a typical batch of meringue buttercreams. @yortma is right, it's delicious...but with the rum watch out because too much of it can be really strong. Start out on the light side. Try a butter rum cake with a butter rum soaking syrup and rum buttercream, yum yum!
Sorry for the late reply! Thanks soooo much to you both! Worked out great. I am now a SMBC fan.
Got a little heavy handed on the rum in the cake though (thats my next question at a later date..lol) But icing was amazing!