Whipped Cream Cheese & Rum Frosting

Makes 16 servings (2 cups frosting) Total time: about 30 minutes

WHIP:

11/ 3 1

1/4

ADD:

1/4

ADD:

2 cups heavy cream cup + 1 Tbsp. granulated sugar tsp. table salt

cup dark rum (such as Myers's)

pkg. cold cream cheese (8 oz. each), cubed Coconut Chips, optional Edible Flowers, optional

Whip together heavy cream, sugar, and salt in a stand mixer fitted with a whisk attachment on mediumlow speed until sugar dissolves, 1–2 minutes.

Add rum; continue whipping until cream thickens, 1–2 minutes more. Add cream cheese, with mixer running, about 2 oz. at a time, until incorporated, about 1 minute. Scrape down sides of bowl and whisk attachment (frosting will look curdled). Whip frosting on high speed, scraping down sides of bowl, and whisk every 30 seconds, until frosting is smooth and light with only a few tiny bits of cream cheese throughout, about 2 minutes. Arrange one cake layer on a serving plate; spread one-third of frosting to edges. Top with second cake layer and one-third more frosting; stack final cake layer on top and spread frosting to edges. Decorate top of cake with coconut chips and edible flowers. Chill cake until ready to serve.

Per serving: 564 cal; 32g total fat (13g sat); 105mg chol; 422mg sodium; 64g carb (2g fiber, 40g total sugars); 7g protein