Mojito Buttercream with Mojito Curd

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If you love the fresh flavors of lime, mint, and rum, this Mojito Buttercream will be your new favorite frosting. Made with a homemade Mojito Curd, this buttercream has the perfect balance of tangy citrus, creamy sweetness, and a hint of white rum. It’s smooth, pipeable, and ideal for cakes, cupcakes, and even macarons.

Prep Time 15

Cook Time 9

Chill Time 4

Total Time 4 24

Servings Cups

Calories 1854kcal

Author Fay

EQUIPMENT

INGREDIENTS

Mojito Curd

300 g (1½ cups) sugar
4 (4) eggs large
½ cup (½ cup) lime juice approx. 4 limes
20 ml (1¼ tablespoon) Barcardi 50ml if you like is strong. You can use any white rum.
⅛ teaspoon (⅛ teaspoon) salt
6 (6) mint leaves
115 g (½ cups) butter unsalted

Mojito Condensed Milk Buttercream

½ cup (½ cup) chilled Mojito Curd or ¾ cup for more flavor
500 g (2¼ cups) butter unsalted and softened
395 g (14 oz) sweetened condensed milk
electric green gel food coloring 1-2 drops (optional)

INSTRUCTIONS

Mojito Curd

Finely chop the mint leaves.
Add sugar and eggs to a saucepan. Whisk immediately to prevent the eggs from "cooking."
Add lime juice, Bacardi, salt, mint leaves, and butter.
Stir continuously over medium-low heat until the mixture thickens and just starts to boil.
Remove from heat and strain into a bowl to remove mint and any cooked egg bits.
Cover with cling wrap, pressing it directly onto the curd’s surface to prevent a skin from forming.
Let cool for 10 minutes, then refrigerate until fully chilled. This will take several hours.

Mojito Buttercream

Add softened butter to a mixing bowl and beat with an electric mixer for 2-5 minutes until light and fluffy.
Add sweetened condensed milk and mix for another 2 minutes until fully incorporated and silky smooth.
Add ½ cup of Mojito Curd and mix for 1 minute. Taste and adjust by adding more curd if desired.
If using, mix in 1-2 drops of green gel food coloring for a subtle hint of color.

NOTES

Avoid low-fat or skim ingredients, as they will make the buttercream too soft.
Always use real butter, not margarine, for the best texture.
Store leftovers in the fridge for up to a week or freeze for two months. Bring to room temperature and re-whip before using.

NUTRITION