I need to make a cake for a party this Saturday. My mother-in-law makes a great pina colada cake. I can't eat it personally (gluten, dairy) but I know everyone else will love it.
The frosting normally contains rum. There will be people I don't know at the party, including kids, so I thought it might be better to use rum extract for flavoring instead of real rum. Then I remembered that extracts usually have alcohol. For example, the vanilla extract I have in my cupboard has 35% alcohol. You normally don't think about it because when you cook it, the alcohol evaporates. But in this case, the frosting is "raw."
Does anybody know if rum extract would make the frosting "alcoholic," or would the proportion be so tiny (less than a tsp of extract to 20oz of the other frosting ingredients) that it wouldn't matter?
The frosting normally contains rum. There will be people I don't know at the party, including kids, so I thought it might be better to use rum extract for flavoring instead of real rum. Then I remembered that extracts usually have alcohol. For example, the vanilla extract I have in my cupboard has 35% alcohol. You normally don't think about it because when you cook it, the alcohol evaporates. But in this case, the frosting is "raw."
Does anybody know if rum extract would make the frosting "alcoholic," or would the proportion be so tiny (less than a tsp of extract to 20oz of the other frosting ingredients) that it wouldn't matter?