go to basket

Spiced Rum Butter

It’s beginning to taste a lot like Christmas.

About 1 cup


About 5 minutes


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.

    • 4
      ounces unsalted European-style butter, room temperature
    • 2.5
      ounces confectioners’ sugar
    • teaspoon ground cinnamon
    • teaspoon freshly grated nutmeg
    • Pinch of fine sea salt
    • 1
      tablespoon dark rum

    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.


    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.