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Hot Buttered Rum - Betty Crocker Recipe

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This recipe for Hot Buttered Rum - Betty Crocker is from John's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Hot Buttered Rum Batter:

1 cup butter or margarine, softened

1 cup plus 2 tablespoons packed brown sugar

1 cup whipping (heavy) cream

2 cups powdered sugar

1/8 teaspoon ground cloves

1/8 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Have ready at serving time:

2 tablespoons rum

1/2 cup boiling water

Ground nutmeg
Directions:
Directions:
1. Beat butter and brown sugar in medium bowl with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in whipping cream and powdered sugar alternately on low speed until smooth. Stir in cloves, cinnamon and nutmeg.

2. Use immediately, or spoon into 1-quart freezer container. Cover, label and freeze up to 3 months.

3. For each serving, place rum and 2 tablespoons Hot Buttered Rum Batter in mug. Stir in boiling water. Sprinkle with nutmeg.
Number Of Servings:
Number Of Servings:
25
Preparation Time:
Preparation Time:
15
Personal Notes:
Personal Notes:
Prepare the batter ahead of time, and tuck it away in your freezer. Or for individual servings, freeze 2 tablespoons batter in each section of ice-cube trays; when frozen, place cubes in freezer bag.

If you're having a large party, avoid congestion by placing drinks at one table and appetizers at another. If using disposable dishes, place wastebaskets throughout the house. Or if using regular dishes and glasses, place trays throughout the house and have someone frequently empty them of dirty dishes.

 

 

 

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