Ingredients
Method
- If you are using eggnog and rum flavor and the eggnog is fresh out of the refrigerator, allow it to approach room temperature for 20 minutes or so.
- Set the confectioners sugar (and cream of tartar if desired) in a bowl and add 2 1/2 tablespoons of the rum flavored liquid.
- Whisk slowly, adding more liquid as you go until you achieve the desired consistency. Add a little more liquid as needed to get a spreadable, slightly thin consistency.
- Store in a zip-top bag or icing bag.
- After icing has been completely mixed, you may add more confectioners sugar to thicken a bit further. You may add small amounts of liquid, about a teaspoon at a time, to thin it down for other purposes, such as color flow if you are coloring the icing.
- Ice cooled cookies before the icing hardens, and grate nutmeg over the tops.
Nutrition
Notes
Makes just about two cups of icing.
The best food coloring is powdered coloring, as it will not adversely affect the consistency of the icing.
This is a great icing to drizzle over rum cake, too.
You are not cooking the rum, so none of the alcohol will cook off should you use rum. However, you can take a flame to the measured rum and burn a great deal of the alcohol off prior to using it in this recipe with no real loss of flavor.