RUM ICING RECIPE:
Bring the following to room temperature
2 tablespoons of butter
2 ounces of cream cheese
1/2 cup powdered sugar
1/2 teaspoon to 1 teaspoon of rum extract (taste at 1/2 teaspoon to make sure it isn't too strong)
With an electric mixer and small mixing bowl, beat the cream cheese, extract, and butter until well mixed, and then add the powdered sugar and beat until smooth. If it is too thick, add a half teaspoon of water and mix well. Spoon the mixture into a small plastic ziplock bag, close it and get the air out, and then snip the corner of the bag and ice the cake.