Irish Cream Frosting

This buttercream gets its character from a generous pour of Irish cream liqueur. The creamy, slightly boozy flavor of Baileys (or any Irish cream style liqueur) blends into the butter and powdered sugar base, giving you a frosting that tastes like a grown-up dessert.

Cream the butter on its own first until it’s pale and smooth. Adding the powdered sugar gradually prevents a cloud of sugar dust and gives you a smoother final texture. The Irish cream goes in last, and you’ll want to beat it on high for a good minute after that. The extra whipping incorporates air and makes the frosting light instead of dense.

This makes enough to generously frost a two-layer cake or a full batch of cupcakes. It pipes beautifully if you chill it for 15 minutes first.

Chef Tips

• Use room temperature butter. Cold butter won’t cream properly and you’ll end up with a lumpy frosting that no amount of beating will fix.
• The alcohol flavor mellows as the frosting sits. If you want a stronger Irish cream punch, add an extra tablespoon.
• A pinch of salt is in there for a reason. It cuts the sweetness and makes the Irish cream flavor pop.

Variations

• Add a tablespoon of instant espresso powder for an Irish coffee frosting.
• Fold in mini chocolate chips for texture and a chocolate-Irish cream combination.
• Use salted butter and skip the added salt for a salted Irish cream buttercream.