- 3 sticks unsalted butter
- pinch of salt
- 1 tbsp. vanilla or almond extract
- 2 lbs. confectioner’s (powdered) sugar
- 4 tbsp. half & half
- 1 cup cocoa powder
- 2 tbsp dark or white rum
Cream butter until light and fluffy in a large bowl. Slowly add confectioner’s sugar one cup at a time and cream well until mixed completely. Mix in vanilla or almond extract, half & half, and salt. Add cocoa powder and mix until light and fluffy. Mix in rum. Frost cake immediately.
