RUM

All the rich, warm rum flavor—none of the harsh alcohol taste. Rum is a heat-stable, water-based baking emulsion that keeps its buttery, caramel-spiced notes through the oven. Use it anywhere you’d reach for rum extract… and get more flavor for your batter. Perfect for: buttercream, cakes, cupcakes, cookies, pound cake, banana bread, cheesecakes, glazes, royal icing, custards, fillings, candies, and holiday bakes. Why bakers love it Deep, authentic rum taste that won’t bake off Smooth finish (no bitter or boozy aftertaste) Levels up boxed mixes and from-scratch recipes How to use Bakes (cakes/cupcakes/cookies): start 1–2 tsp per standard batch (12 cupcakes or one 8" cake); adjust to taste Buttercream/Glazes/Fillings: ½–1 tsp per 2 cups Custards & Sauces: ¼–½ tsp, then build if you want it louder Tasty pairings Buttered Vanilla for butter-rum vibes Cinna Swirl for rum-spice desserts Coconut for a tropical twist (hello, rum cake) Good to know Contains <2%