Custard Buttercream

Recipe View 2 mins In a small, heavy-bottomed saucepan, whisk the egg with a fork until lightly beaten. Stir in the sugar and milk until well combined. (2 minutes)

Recipe View 10 mins Place the saucepan over medium-low heat. Whisk constantly to prevent scorching, until the mixture just begins to simmer and thicken into a thin custard. This should take about 8-10 minutes. Continue whisking rapidly to ensure a smooth consistency.

Recipe View 1 hrs Remove the custard from the heat and pour it into a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Allow the custard to cool completely to room temperature. This will take approximately 1 hour.

Recipe View 5 mins In a large bowl, beat the softened butter with an electric mixer on medium speed until light and creamy. This should take about 5 minutes.

Recipe View 5 mins Gradually add the cooled custard to the butter, 1-2 tablespoons at a time, beating well after each addition until fully incorporated. (5 minutes)

Recipe View 4 mins Stir in the rum and vanilla extract. Continue beating the buttercream on medium-high speed until it is very light, fluffy, and smooth, about 3-5 minutes.

Recipe View Use immediately to frost your favorite cakes and cupcakes, or store in an airtight container in the refrigerator for up to 3 days. Allow the buttercream to come to room temperature and re-whip before using.