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Rum-Scented Vanilla Icing

kept byDAPHNE
recipe bystltoday.com
Notes: 

Yield: Icing for 1 (9-inch) cake

Tip: To prevent scorching, whisk the custard back and forth rather than in a circular motion.

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Ingredients: 

1 cup whole milk, divided
2 tablespoons cornstarch
1 egg
2 egg yolks
6 tablespoons granulated sugar
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 1/2 cups heavy cream
1/2 to 1 teaspoon rum extract
1 or 2 drops red or pink food coloring (optional)


 

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