Spiced Rum Butter
introduction
Simple and almost kind of obvious, but insanely good. Use this butter to adorn warm Sweet Potato Biscuits, Graham Biscuits, or any pancakes, griddlecakes, or waffles that suit your fancy.
equipment mise en place
For this recipe, you will need a digital kitchen scale, a stand mixer fitted with the flat-beater attachment (or a handheld mixer and a medium bowl), a silicone spatula, and a ramekin or small bowl for serving.
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4ounces unsalted European-style butter, room temperature
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2.5ounces confectioners’ sugar
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⅜teaspoon ground cinnamon
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⅛teaspoon freshly grated nutmeg
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Pinch of fine sea salt
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1tablespoon dark rum
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In the bowl of a stand mixer fitted with the flat-beater attachment (or in a medium bowl with a handheld mixer), whip the daylights out the butter, on medium-high speed, until fluffy and satiny-soft, about 3 minutes.
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Reduce the mixer speed, add the sugar, and beat until the sugar is incorporated. Turn up the speed to medium-high and beat until the butter is even fluffier, about 1 minute, scraping down the bowl as needed. Beat in the cinnamon, nutmeg, and salt. Add the rum and beat until combined. Scrape the butter into a ramekin or small bowl.