Whipped Rum Butter

• 2 tablespoons dark rum
• 2 tablespoons dark brown sugar (packed)
• 1 cup unsalted butter (2 sticks, softened)
• 2 tablespoons powdered sugar
• 1 tablespoon vanilla bean paste (or 1 teaspoon vanilla extract)
• ½ teaspoon cinnamon (ground)
• ⅛ teaspoon nutmeg (ground)
• ¼ teaspoon fine sea salt

Instructions

1. Make the Rum Syrup: Add the dark rum and brown sugar to a small saucepan. Warm over low heat for 1–2 minutes, stirring constantly, just until the sugar dissolves. Do not reduce into a thick caramel.2 tbsp dark rum, 2 tbsp dark brown sugar
2. Cool the Syrup: Remove the rum syrup from the heat and let it cool completely before adding it to the butter.cooled rum syrup
3. Whip the Butter: Add the softened butter to a mixing bowl and whip with a hand mixer or stand mixer for 2–3 minutes, until smooth, pale, and fluffy.1 cup unsalted butter
4. Add the Flavorings: Add the cooled rum syrup, powdered sugar, vanilla, cinnamon, nutmeg, and fine sea salt.cooled rum syrup, 2 tbsp powdered sugar, 1 tsp vanilla, ½ tsp cinnamon, ⅛ tsp nutmeg, ¼ tsp sea salt
5. Whip Until Smooth: Continue whipping for another 1–2 minutes, scraping down the bowl as needed, until the butter is light, smooth, and evenly flavored.finished rum butter
6. Chill and Serve: Transfer to a ramekin, airtight container, or parchment paper log. Chill until set, then soften slightly before serving.whipped rum butter