I started out beating egg whites and salt in a KitchenAid mixer. Since it was stainless steel, I read this causes a chemical reaction that might affect the ability of the egg whites to hold their stiffness so I added the 1/2 teaspoon Cream of Tartar. If youre using a glass bowl you might be able to skip the tartar. Make sure to lift your beater or whisk straight up once in a while. If its ready the egg whites will form sharp peaks that holds their shape.

Add Rum Brandy

While that was going, I used a hand mixer to beat the egg yolks in a separate bowl.

Once you have those bowls done, beat together butter and confectioners sugar in the largest bowl you have. This made a bit of a mess and never really got light and fluffy like the original recipe said it would. In any case, I blended the whipped egg yolks and vanilla to the butter mixture. As this was happening, I also stirred in the nutmeg, cloves, allspice, and the egg whites - beat this well until you have a nice batter.

I split the batch into two tupperware containers, one to put in the fridge and the other went into the freezer (the batter can be frozen up until Christmas).