Bailey's Irish Cream Frosting

Bailey's Irish Cream Frosting

Silky buttercream laced with Irish cream liqueur for a boozy, tender finish.

Total 15 min Makes 48 oz Calories 190/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free

Allergens

Dairy

This buttercream frosting whips butter and powdered sugar into a fluffy base, then folds in Irish cream liqueur for a subtly boozy, malted-vanilla flavor. It spreads smoothly over chocolate or vanilla cakes and cupcakes, and suits St. Patrick's Day gatherings or any occasion calling for a grown-up dessert topping.

Ingredients

  • 1 1/2 cups unsalted butter, softened
  • 6 cups powdered sugar, sifted
  • 5 tablespoons Bailey's Irish Cream liqueur
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons heavy cream, as needed

Method

  1. In a large bowl, beat the softened butter with an electric mixer on medium speed until pale and creamy, about 2 minutes.

  2. Add the powdered sugar 1 cup at a time, beating on low speed after each addition until fully incorporated.

  3. Add the Bailey's Irish Cream, vanilla extract, and salt, then beat on medium-high speed until light and fluffy, about 3 minutes.

  4. If the frosting is too thick to spread, add heavy cream 1 tablespoon at a time, beating until the desired consistency is reached.

  5. Use immediately to frost cooled cake or cupcakes, or cover and refrigerate until ready to use.

Rate this recipe

★ 3.5 (1)

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    Bailey's Irish Cream Frosting

    This buttercream frosting whips butter and powdered sugar into a fluffy base, then folds in Irish cream liqueur for a subtly boozy, malted-vanilla flavor. It spreads smoothly over chocolate or vanilla cakes and cupcakes, and suits St. Patrick's Day gatherings or any occasion calling for a grown-up dessert topping.

    15 min 48 oz 190 cal

    Ingredients

    • 1 1/2 cups unsalted butter, softened
    • 6 cups powdered sugar, sifted
    • 5 tablespoons Bailey's Irish Cream liqueur
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 2 tablespoons heavy cream, as needed

    Method

    1. 1

      In a large bowl, beat the softened butter with an electric mixer on medium speed until pale and creamy, about 2 minutes.

    2. 2

      Add the powdered sugar 1 cup at a time, beating on low speed after each addition until fully incorporated.

    3. 3

      Add the Bailey's Irish Cream, vanilla extract, and salt, then beat on medium-high speed until light and fluffy, about 3 minutes.

    4. 4

      If the frosting is too thick to spread, add heavy cream 1 tablespoon at a time, beating until the desired consistency is reached.

    5. 5

      Use immediately to frost cooled cake or cupcakes, or cover and refrigerate until ready to use.