Butter Rum Compound — Amoretti Skip to content
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Free Domestic Shipping on Orders $79+

Butter Rum Compound

Original price $ 39.42 - Original price $ 2,475.60
Original price
$ 97.81
$ 39.42 - $ 2,475.60
Current price $ 97.81
Size: 2.2 lbs
  • Amoretti Item #3075
  • Natural Flavors
  • No high fructose corn syrup
  • Shelf stable, even after opening
  • More concentrated than competitive brands
  • Certified Kosher

Proudly made in Southern California made from natural ingredients, with no artificial flavors or colors, no artificial sweeteners, and no high fructose corn syrup, Amoretti Butter Rum Compound is the product most often chosen by professional chefs and bakers not only for its superior quality, but because its long shelf life, even after opening, ensures it will last a long time without flavor deterioration. Now Amoretti is making this delicious compound available for home use.

Amoretti Butter Rum Compound has a butter-rich, caramel flavor that is ideal for adding to cakes, cookies, pastries, muffins and scones. The rich, sweet flavor is perfect for pancake and waffle batters to add an enticing flavor note. Amoretti Butter Rum Compound is also ideal for flavoring cream pies, cheese cakes, puddings and ice cream. Use Amoretti Butter Rum Compound wherever you want to benefit from this delicious flavor.

So try Amoretti Butter Rum Compound for your next baking project and see if it doesn't become one of your favorite flavors. Amoretti guarantees the quality of its products, so if you are disappointed with it for any reason, let us know and we will do whatever it takes to make it right.

Available Pack Sizes
* To order, please contact us at 1-800-Amoretti (266-7388)

Customer Reviews

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J
Jackson

Delicious i' need some more 😋

Order by Phone

For larger orders, feel free to call us
1-800-266-7388

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Used by the finest Executive Pastry Chefs and Brewmasters Worldwide.

Family Owned

35+ Years in Business.
Made from Scratch.
Sourcing the Finest Ingredients.

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Headquartered in California, all products made locally.
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