Balancing Alcohol in Desserts: Reducing Dominant Rum Flavor

When Paul Hollywood critiqued that rum is a little too dominant in Tom's pina colada iced buns he highlighted important principle about incorporating alcohol into desserts. Alcohol adds complexity and authentic flavor but can easily overpower other components especially in sweet applications. The key is using enough alcohol for recognizable flavor without aggressive burn or competing with other ingredients. For rum icing start with two tablespoons rum per two cups powdered sugar rather than Tom's heavier hand. This provides pina colada character without dominance. Alcohol content matters white rum at 40 percent ABV is potent so little goes long way. The sweetness of powdered sugar helps balance alcohol's sharpness but cannot mask excessive amounts. Coconut milk in icing also helps mellow rum while reinforcing tropical theme. Taste icing before committing if rum flavor seems aggressive add more powdered sugar and coconut milk to dilute. Remember alcohol doesn't bake off in uncooked applications like icing so restraint is essential. The goal is harmonious pina colada flavor where pineapple coconut and rum all contribute equally rather than rum shouting over delicate tropical notes. This principle applies to all alcohol-based icings and frostings start conservative and add more only if needed.