Eggnog Roulade with Rum Buttercream ~ Savory Simple

Italian meringue buttercream.  I’m not sure that anything else could ever achieve the same rich decadence as this velvety icing. Have you tried it? I’m not talking about buttercream made from whipping butter and confectioners sugar together.  No, I’m referring to the gorgeous frosting that is made by adding hot sugar syrup to whipped egg whites before butter is added.  It’s outstanding and I highly recommend giving it a try. You know what makes Italian meringue buttercream even better?  Rum and eggnog.  And how about if we take this eggnog rum buttercream and roll it up inside a delicate, fluffy eggnog roulade? Yup, you need this dessert. It has a wow factor that is perfect for holiday parties.

Please take note: this eggnog roulade with rum buttercream is a very advanced recipe. I’ve fumbled on both roulades and Italian meringue buttercream on more than one occasion. Please ask away in the comment section if you have any questions before diving in!

Eggnog Roulade with Rum Buttercream
Cook time
Total time
Serves: 8-12 servings
For the roulade:
  • 6 eggs, separated and at room temperature
  • ¾ cup sugar, divided in half, plus more for sprinkling on parchment
  • ¾ cup plus 1 tablespoon cake flour
  • ¾ teaspoon fresh grated nutmeg
  • 1 tablespoon butter, melted
  • Fresh grated nutmeg and cinnamon
For the buttercream:
  • 3 egg whites
  • 1 cup sugar
  • ¼ cup water
  • ½ teaspoon light corn syrup
  • 10 ounces unsalted butter, room temperature
  • 2 tablespoons eggnog
  • ½ cup dark rum
Prepare the roulade:
  1. Preheat the oven to 400 degrees F. Line a 13 x 17-inch jelly roll pan with parchment paper, lightly greasing above and below the parchment.
  2. Whisk egg yolks with half the sugar and a splash of water to form a ribbon.
  3. In a stand mixer with the whisk attachment, beat the egg whites and remaining sugar on high speed for one minute. Turn the speed down to medium-low and whisk until the egg whites reach a soft peak (the slower speed will form a more stable meringue). To tell when the whites have reached a soft peak, remove the whisk attachment and hold it with the whisk pointing upwards. The egg whites should form a peak that slightly droops at the top.
  4. Fold ⅓ of the egg whites into the yolks with a spatula and combine well. Fold in the remaining whites.
  5. Sift the flour into the egg mixture, folding to combine. Fold in the melted butter.
  6. Pour the batter into the prepared pan. Use an offset spatula to spread the batter evenly. Then, clean around the edge of the pan with your thumb. Note: work gently but swiftly while folding the ingredients together and spreading them in the pan. The air in the whisked egg whites will make this cake very light and spongy, but the moment you begin working with the batter outside the mixer, it will slowly begin to deflate. The sooner it reaches the oven, the more volume your cake will have.
  7. Bake for 7-10 minutes, until the cake is golden and spongy on top.
  8. Loosen the edges of the cake with a paring knife. Sprinkle a generous amount of sugar onto a piece of parchment paper and invert the cake onto the sheet. Place a dishtowel on top and roll the cake tightly between the two pieces of parchment. Allow to cool for 10-15 minutes.
Prepare the buttercream:
  1. In a stand mixer with the whisk attachment, whip the egg whites on medium speed until they form a stiff peak.
  2. While the egg whites are whisking, add the sugar, water and corn syrup to a medium saucepan and cover. Bring the sugar to a boil. Remove the lid from the pan once steam has formed on the sides (this will prevent the sugar from crystalizing.) Insert a candy thermometer and cook the sugar until it reaches 235-240 degrees F.
  3. Once the egg whites have reaches a stiff peak, turn the speed to low and carefully pour the sugar syrup down the inside of the mixer into the meringue. Don't pour too quickly or the eggs will scramble. This is called an Italian meringue.
  4. Whip the meringue on high until it comes back to room temperature. This process will take 20-30 minutes.
  5. When the meringue is cool and at a stiff peak, add chopped butter, one piece at a time, with the mixer on medium-low.
  6. Turn the mixer speed up to high and slowly add the eggnog and rum. Add a few tablespoons at a time and wait until the liquid is fully incorporated into the buttercream before adding an additional more. Repeat until all of the liquid is incorporated. If you add the liquid too quickly the buttercream will deflate.
Assemble the roulade:
  1. Gently remove the parchment from the cake. Use an offset spatula to spread the buttercream on the cake as evenly as possible.
  2. Re-roll the cake tightly. Slice off the edges for a clean presentation. Garnish with fresh grated nutmeg and cinnamon.

More Eggnog Recipes:

Savory Simple – Eggnog Cookies
Savory Simple – Baked Eggnog Doughnuts with Eggnog Rum Glaze
Savory Simple – Eggnog Pancakes
Food52 – Warm Eggnog
Martha Stewart – Eggnog Cheesecake Bars
Alton Brown – Eggnog

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  1. Guess I’m going to have to buy a new candy thermometer

  2. What a gorgeous sounding icing! And yes rum and eggnog makes it so much better! :)

  3. Yum! I love all things egg nog flavored!

  4. Beautiful roulade, I’m drooling over the rum buttercream!

  5. Bought rum today especially for this :)

  6. How beautiful! Well done, Jen!


  7. Once I get my KitchenAid I’m going to make that buttercream. Pouring hot sugar syrup from a pan in one hand whilst holding a hand mixer in the other produces spun sugar rather than a glossy emulsion!

  8. I was thinking of making Eggnog for a party on Saturday – Roulade hadn’t occurred to me ;-)

  9. Oh, this looks amazing!!

  10. This looks delicious!

  11. I’m loving this roulade!! Just gorgeous.

  12. i am looking for a new frosting recipe so this is perfect! i might have to give it a try!!

  13. This looks great!!!

  14. That looks delicious!

  15. COFFEE!!! <3

  16. Anything with eggnog definitely gets my vote!!!

  17. I love anything eggnog. I’m don’t drink it alone, but I’m a sucker for any sweets flavored with eggnog. mmm

  18. That buttercream looks amazing!!

  19. Wow–that dessert not only looks beautiful, but anything with eggnog and run during this time of year is fabulous!

  20. Kris Cearley says:

    I am concerned about using raw egg like in the Italian buttercream frosting. does the hot syrup pasteurize the egg whites? Thanks

    • That’s a great question! The sugar syrup is very hot when you add it to the egg whites, over 230 degrees F. As you whip it into they whites they essentially cook, making it totally safe.

  21. I made chocolate buttercream with meringue once (from the baked book) and it really is something else! The flavors in this roulade are terrific, just the thing for the holidays!

  22. Roulade cakes are always so festive! And yes, the rum buttercream sounds fabulous!

  23. looks like a perfect holiday dessert! i want that buttercream!!!!!!

  24. Looks delicious.

  25. Egg nog and rum cake? Yum! I need to make this!

  26. I’ve never made anything eggnog…maybe it’s time to try it…

  27. Oh my gravy, Jen. You are one brilliant woman. That Italian meringue buttercream looks OUT OF THIS WORLD. Whyyy have I never tried it before? And your roulade looks PERFECT.

  28. Love the look of the roulade, the perfect holiday dessert.

  29. Collette Lemons says:

    This will make everyone forget about Twinkies… I need to make this for Christmas….

  30. How gorgeous! Looks like I need to try Italian meringue buttercream!

  31. Eggnog is one of my favorite things to look forward to and enjoy during the holidays! This looks delish!

  32. Looks gorgeous!
    And that mini keurig? Love it!

  33. Erin @ Dinners, Dishes, and Desserts says:

    This is gorgeous! I love the flavor, and the buttercream sounds amazing!

  34. I have never made an Italian meringue buttercream and clearly, I need to change that asap :)

  35. I do believe that I need that dessert! Thank you for sharing.

  36. The family loves eggnog..this would be perfect! Thanks!

  37. yummy looking eggnog!

  38. Holy yum this looks amazing!

  39. Gorgeous! That rum buttercream – yeah I want to swim in that.

  40. OMG, I want this!! :P

  41. Jen, this is beautiful! Please, may I have a few slices? :D

  42. I can’t enter the competition as I’m based in the UK, but I just wanted to say that when this post arrived in my email this morning, I was lying in bed idly reading away…saw this and exclaimed “oh my! YES PLEASE” my husband was slightly confused….
    This sounds amazing!

  43. I love egg nog flavored treats!

  44. Although I can’t stand drinking eggnog, I have recently found that I love eating it. The flavors are amazing, and with the buttercream, this looks insane!

  45. This would be great for a gift. I already have a Platinum brewer, and my brother has been wanting one for a while.

  46. Great giveaway!

  47. Wow this recipe looks great. My kids love eggnogg so I might have to try this

  48. Looks good!

  49. I love Italian meringue buttercream so much! I can’t eat regular buttercream any more because it’s just not that good. Italian meringue without the butter is my favorite thing on the planet though.

  50. This looks gorgeous! One day I’ll finally conquer a roulade… I’m always afraid I’m going to botch it and it’ll break when I’m rolling it up :)

  51. I actually have a bunch of K-Cup coffees — now I need the coffeemaker to with them!

  52. This is the perfect roulade for a holiday dinner I will be hosting. It makes such a beautiful presentation! And I’m sure I would love the rum buttercream! :-)

  53. That is a gorgeous cake!

  54. I love anything with the eggnog flavoring!

  55. You had me at rum buttercream. UM, WOAH YUM. Thanks for posting a shout out about the auction too! Your cardamom cookies look so amazing. :)

  56. amy halpern says:

    Love to learn how to make this..thanks

  57. The Mom Chef ~ Taking on Magazines One Recipe at a Time says:

    I almost don’t care that there’s a giveaway here…my gosh, that roulade looks amazing. I love eggnog and pairing it with a rich Italian buttercream with rum in it, wow. Delicious!

  58. This would make a great gift for a household here only one member drinks coffee.

  59. Wonderful looking dessert

  60. Oh my word. This looks amazing. This will be attempted in my house VERY soon.

  61. Linda Smart says:

    looks lovely, I can feel the pounds piling on just looking at it!

  62. Blessie Nelson says:

    The rum buttercream is truely decadent! Thank you for the chance!

  63. You had me at eggnog, beautiful creation;-)

  64. Ashley - baker by nature says:

    This is so gorgeous and fancy! Perfect for the holiday dessert table.

  65. What a yummy and festive roulade! And what an amazing giveaway!!!

  66. Katrina @ In Katrina's Kitchen says:

    I love my Keurig! I would give this to my mom :)

  67. What an incredibly beautiful thing that roulade is…and you just know it tastes rich and amazing! Such a lovely addition for the holidays.

  68. Jane Kraemer says:

    What a fantastic dessert. I love roulades!

  69. rum buttercream – all I need is that for a very happy holiday season :)

  70. Joanne Gregory says:

    Have k-cups, need the Keurig! Thanks for the giveaway!

  71. Oh girl, that looks sublime!

  72. Dianne Shaw says:

    Gorgeous roulade!

  73. Absolutely decadent, Jen!!! A stunner!!!

  74. this recipe sounds amazing. i love egg nog

  75. Diane Troxell says:

    Sounds wonderful!

  76. looks delicious.

  77. There is nothing wrong with rum!!!!

  78. Eggnog roulade and rum buttercream?!? I don’t need any more convincing ;)

  79. Your pic is amazing! I want to make this NOW (at 6am!)

  80. In need of some coffee maker in the apartment so i can start having coffee at home. what a wonderful giveaway!

  81. Looks great!

  82. This sounds divine. Must try! *Italian meringue buttercream* is music to my tastebuds

  83. Eggnog donuts would’ve perfect with a fresh brewed cup of coffee from that Keurig! Would love to win!

  84. I love all your simple recipes! Thanks for hosting these great giveaways and happy holidays!

  85. eggnog roulade? sounds PERFECT for this eggnog addict!

  86. Mmmm I love eggnog flavored anything!

  87. I look forward to eggnog season all year long.

  88. That roulade is just beautiful. Wow, total perfection.

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