Best Ever Baileys® Irish Cream Buttercream

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Best Ever Baileys® Irish Cream Buttercream by WickedGoodKitchen.com ~ Creamy, silky and incredibly light, infused with plenty of Baileys® Irish Cream imparting pleasing caramel notes, melts on the tongue and is not too sweet, this is the perfect Baileys® Buttercream frosting for cakes and cupcakes! Recipe includes variation for Baileys® Coffee Buttercream. You are going to love this one! | dessert filling frosting recipeCreamy, silky and incredibly light, our Best Ever Baileys® Irish Cream Buttercream is infused with plenty of Baileys® Irish Cream liqueur imparting pleasing caramel notes and melts on the tongue while not being too sweet. It is made using a unique method and is the perfect Baileys® Buttercream Frosting for cakes and cupcakes. Recipe includes variation for Baileys® Coffee Buttercream. You are going to love this one!

A Special Buttercream for St. Patrick’s Day:
Best Ever Baileys® Irish Cream Buttercream

You probably guessed this buttercream was coming, right? Well, I promise that although the buttercream series continues here at Wicked Good Kitchen, the cakes are definitely coming.

This recipe for Best Ever Baileys® Irish Cream Buttercream is based on my recipe for Best Ever American Buttercream, which was inspired by a recipe given to me by my Mom’s friend, Linda. As I mentioned in that tutorial post, her family owned a bakery and she gave us her buttercream and icing recipes. Linda also baked wonderful celebration cakes for our family. Such fond memories!

The main buttercream recipe Linda gave us (which I promise to share here on the blog) called for 12 ounces of liquid. (That’s a cup and a half!) When I first made the buttercream (which contains egg whites), I was in high school. At the time, I was astonished at how the soupy mess turned out to be the most luxurious, lightest, dreamiest homemade buttercream I had ever made or tasted in my young life. Little did I know that the culinary term for this was called an “emulsion”. Linda called this buttercream, Famous Buttercream Frosting.

Best Ever Baileys® Irish Cream Buttercream by WickedGoodKitchen.com ~ Creamy, silky and incredibly light, infused with plenty of Baileys® Irish Cream imparting pleasing caramel notes, melts on the tongue and is not too sweet, this is the perfect Baileys® Buttercream frosting for cakes and cupcakes! Recipe includes variation for Baileys® Coffee Buttercream. You are going to love this one! | dessert filling frosting recipe

Along with Famous Buttercream Frosting, Linda gave our family a recipe for Irish Cream Frosting. In fact, I still have the original handwritten recipe on lined paper. Here is the recipe:

Irish Cream Frosting

2 sticks (1 cup) unsalted butter, softened
2¼ cups confectioners’ sugar
½ teaspoon salt
¼ cup Irish cream liqueur

In a bowl with an electric mixer, cream the butter until it is smooth. Beat in the confectioners’ sugar gradually and beat in the salt and the Irish cream. Beat the frosting until it is light and fluffy.

As you will see, my recipe for Baileys® Irish Cream Buttercream is a bit different. Riffing on the emulsion method that I learned from Linda’s Famous Buttercream Frosting, and my recipe for Best Ever American Buttercream, the Irish cream liqueur is brought to a boiling point before being added to the confectioners’ sugar to create a “sugar slurry”. This method helps to dissolve the sugar granules for a smooth American style buttercream.

Best Ever Baileys® Irish Cream Buttercream by WickedGoodKitchen.com ~ Creamy, silky and incredibly light, infused with plenty of Baileys® Irish Cream imparting pleasing caramel notes, melts on the tongue and is not too sweet, this is the perfect Baileys® Buttercream frosting for cakes and cupcakes! Recipe includes variation for Baileys® Coffee Buttercream. You are going to love this one! | dessert filling frosting recipe

From there, the extract(s) are added and then the fats. My preference for this type of American style buttercream is to use part butter and part organic palm shortening, such as by Spectrum® Organics. I go into much more detail in the tutorial as to why, but in short the organic palm shortening helps with emulsifying and is smooth on the tongue like butter and not greasy as can be the case with regular vegetable shortening. I use the same ratio in my recipe for Pink Champagne Buttercream. If you are interested in reading more about organic palm shortening, just follow the link for the tutorial.

Best Ever Baileys® Irish Cream Buttercream by WickedGoodKitchen.com ~ Creamy, silky and incredibly light, infused with plenty of Baileys® Irish Cream imparting pleasing caramel notes, melts on the tongue and is not too sweet, this is the perfect Baileys® Buttercream frosting for cakes and cupcakes! Recipe includes variation for Baileys® Coffee Buttercream. You are going to love this one! | dessert filling frosting recipe

What makes our recipe for Best Ever Baileys® Irish Cream Buttercream wicked good?

Not only does our recipe for Best Ever Baileys® Irish Cream Buttercream whip together in record time, it is an impressive one. It does not have a gritty texture like so many other American style buttercreams do. This is due to creating a sugar slurry with boiling Irish cream liqueur to dissolve the sugar and an emulsion with the addition of the fats. Furthermore, is not cloyingly sweet since only half the amount of sugar is used when compared with standard American buttercream recipes.

The flavor profile is fabulous due to the caramel notes in the Irish cream liqueur. It is silky smooth and incredibly light with a pleasing mouth feel that comes as close to European buttercreams as an American buttercream can. Plus, our recipe comes with a variation for Baileys® Coffee Buttercream for Baileys® Coffee lovers. Now that’s wicked good, indeed!

Yes, I fully admit. I am catering to the Baileys® Irish Cream crowd with this recipe to celebrate this upcoming St. Patrick’s Day. However, I cannot help it. I love Baileys® On The Rocks, and other cocktails made with Baileys® such as Wicked Good Kitchen’s rich Pumpkin Pie Martini, and fabulous desserts, as much as the next girl or guy. I just wish it were paleo. 😉

Our Baileys® Irish Cream Buttercream is soon to become a favorite as it is ideal not only for St. Patrick’s Day, Christmas and other winter holiday cakes, it is perfect for birthdays and other celebrations!

Bon appétit!

xo,

stacysig

 

 

 

Below are Pinterest-friendly sized images to pin at Pinterest!

Best Ever Baileys® Irish Cream Buttercream by WickedGoodKitchen.com ~ Creamy, silky and incredibly light, infused with plenty of Baileys® Irish Cream imparting pleasing caramel notes, melts on the tongue and is not too sweet, this is the perfect Baileys® Buttercream frosting for cakes and cupcakes! Recipe includes variation for Baileys® Coffee Buttercream. You are going to love this one! | dessert filling frosting recipe

Best Ever Baileys® Irish Cream Buttercream by WickedGoodKitchen.com ~ Creamy, silky and incredibly light, infused with plenty of Baileys® Irish Cream imparting pleasing caramel notes, melts on the tongue and is not too sweet, this is the perfect Baileys® Buttercream frosting for cakes and cupcakes! Recipe includes variation for Baileys® Coffee Buttercream. You are going to love this one! | dessert filling frosting recipe

Best Ever Baileys® Irish Cream Buttercream by WickedGoodKitchen.com ~ Creamy, silky and incredibly light, infused with plenty of Baileys® Irish Cream imparting pleasing caramel notes, melts on the tongue and is not too sweet, this is the perfect Baileys® Buttercream frosting for cakes and cupcakes! Recipe includes variation for Baileys® Coffee Buttercream. You are going to love this one! | dessert filling frosting recipe

Best Ever Baileys® Irish Cream Buttercream

Prep Time: 25 minutes

Total Time: 25 minutes

Yield: Makes about 4½ cups buttercream; enough to fill and frost a two-layer 9-inch cake or three-layer 8-inch cake.

Best Ever Baileys® Irish Cream Buttercream

Creamy, silky and incredibly light, our Best Ever Baileys® Irish Cream Buttercream is infused with plenty of Baileys® Irish Cream imparting pleasing caramel notes and melts on the tongue while not being too sweet. It is made using a unique method and is the perfect Baileys® Buttercream Frosting for cakes and cupcakes. Recipe includes variation for Baileys® Coffee Buttercream. You are going to love this one!

Ingredients

  • 4 cups (480 grams) 100% pure cane confectioners’ sugar, such as C&H® or Domino®, spooned into cup, leveled off & sifted
  • ½ cup (120 ml) boiling Baileys® Irish Cream liqueur
  • 2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®
  • ¼ teaspoon (1.25 ml) pure almond extract, such as Nielsen-Massey®, optional
  • ½ cup (1 stick/113 grams) salted butter, at room temperature
  • ½ cup (1 stick/113 grams) unsalted butter, at room temperature
  • 1 cup (192 grams) organic palm shortening, such as Spectrum®, at room temperature

Preparation

Using an electric stand mixer fitted with paddle attachment, place sifted confectioners’ sugar into work bowl. Carefully pour boiling Baileys® liqueur over confectioners’ sugar in a steady stream with mixer on low speed (stir). Increase mixer speed to medium and beat, scraping down sides of bowl with rubber spatula, until sugar dissolves, mixture is smooth and cooled to room temperature, about 3 minutes. Add extract(s) and mix until well blended.

Add butter and shortening and beat on low (stir), scraping down sides of bowl as necessary, until creamy and almost fully incorporated. Gradually increase mixer speed to medium to medium-high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula, about 6 to 8 minutes.

Notes

Variation:

For Baileys® Coffee Buttercream: Add 1 to 2 teaspoons instant coffee powder into boiling liqueur and stir until dissolved before pouring over confectioners’ sugar.

Tips:

If not using immediately, keep bowl covered tightly to keep buttercream from drying before frosting cake or cupcakes.

Buttercream can be refrigerated for up to 1 week in an airtight container. Storing longer than this is not recommended due to the dairy content. Before using, bring to room temperature before beating smooth again.

If using the buttercream to pipe details, be sure to use chilled hands when handling pastry bag as warm hands can easily melt the buttercream.

This buttercream will last for up to 3 days at room temperature when on a frosted cake, covered.

Original Recipe Source: WickedGoodKitchen.com

Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.

http://wickedgoodkitchen.com/best-ever-baileys-irish-cream-buttercream/

About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.

Comments

  1. I love that you used Bailey’s to flavor this buttercream! It sounds outrageously delicious!
    Jen @ Baked by an Introvert recently posted…Bourbon Cookie Butter CupsMy Profile

  2. So I have to say this sounds like one of the best ideas ever! Bailey’s is amazing as is but now I can have it in even more desserts!
    Shelby @ Go Eat and Repeat recently posted…Garlic Butter RollsMy Profile

  3. This is the perfect frosting for St. Patrick’s Day, and does it ever look creamy and velvety! That was so nice of Linda to hand over those recipes — I can imagine how fond your memories are of her treats! Pinned, and have a wonderful weekend, Stacy! 🙂
    marcie recently posted…Whole Wheat Sweet Potato WafflesMy Profile

    • Thank you for the compliments and pin, Marcie! You would love this buttercream, my friend. 🙂 Have a wonderful weekend, too!

  4. OH MY GOODNESS!!!
    What a devilish idea for a buttercream frosting….I LOVE IT!! 😀
    I’m a hue cupcake lover, just about the best sweet ever in my opinion.
    I’ve been in a love/hate relation with cupcakes since I was like ten years old.
    My love part is waaay ahead, my waistline isn’t so happy. 🙁
    This recipe is going to be at the top my of list for my cupcakes, true heaven for me….bwhahaha!!
    Thank you Stacy for sharing it and making my day!
    Have a great weekend!

    • Hahaha! Thank you, Dalila! I’m so glad you like this “devilish” version of Baileys® Irish Cream Buttercream. It truly is wicked (mwa-hahahahaha!) and I hope you will try it soon. If you do, let me know how you like it. I’m so glad I made your day! 🙂 Meanwhile, I hope you’re having a wonderful week!

  5. This sounds amazing Stacy! You make the BEST frosting!! Love it and pinned!! 🙂
    Terri recently posted…Macaroni SaladMy Profile

    • Thank you, Terri! You will love this version of Baileys® Irish Cream Buttercream. Thanks for the pin, my friend. 🙂 Have a fabulous week!

  6. OMG I could eat that whole bowl of Bailey’s Irish Cream buttercream myself – YUM! Will definitely be using this for St. Patrick’s day – thanks for sharing:)
    Stephanie Miskew recently posted…Producer Profile: A Visit to Pisoni Vineyards!My Profile

    • Thank you for stopping by, Stephanie! My pleasure. If you make this buttercream for St. Patty’s Day, let me know what you think!

  7. Oh heavens – I just wanna drown in that bowl! Such an amazing texture!

  8. This would be absolutely perfect on a dark stout cake. Oh my goodness so, so good. I have a Bailey’s recipe that I’ve been using for years, but I think I like yours better! You double the amount I use in mine and how can that be a bad thing??? 🙂
    Maria | Pink Patisserie recently posted…Salted Dark Chocolate Pear SconesMy Profile

    • Thank you for stopping by, Maria! Girl, you would love this version of Baileys® Irish Cream Buttercream. I know you! 😉 You are right…this buttercream would be divine on a dark stout cake. That has been done before, so I am doing something a little bit different. Thanks again, my friend. I hope you have a wonderful week!

  9. Stacy I love this look absolutely delicious!!
    xo
    gloria recently posted…Mango and orange flan (Flan de mango y naranja )My Profile

  10. Your buttercream frosting recipes are always my favorite! I want to dive right into that bowl. The addition of the baileys irish sounds amazing!
    Ashley | Spoonful of Flavor recently posted…Strawberry Cheesecake DipMy Profile

  11. As a Baileys girl, this might be m favorite buttercream to date. Love that coffee variation too!
    Laura (Tutti Dolci) recently posted…sesame semolina twistsMy Profile

    • Thank you, Laura! You will love this version of Baileys® Irish Cream Buttercream. The Baileys® Coffee Buttercream is to die for. Thanks for stopping by and have a great week!

  12. this is a butter cream to die for….so good,heavenly peaks and as fluffy as it could be….we would ever say yes to a cake with this on top…thanks 🙂

  13. Oh Stacy, each one of your frosting recipes are just amazing! I absolutely adore any type of coffee type desserts and the addition of baileys sounds amazing! I can’t wait to see all the gorgeous cakes you make 🙂

  14. I want to love these frostings with shortening, but I just miss the rich creaminess of a full butter frosting! This does have me plotting experiments with bourbon cream though…

    • Hi there, Karen! If you have not tried palm shortening in buttercreams, you don’t know what you are missing. 🙂 But, if you really love only all butter in your frostings, you can certainly use all butter here. The palm shortening is buttery on the tongue, not greasy, is healthier for us than regular vegetable shortening and provides wonderful results in an emulsion when so much liquid is being added to the buttercream. In other words, it helps the buttercream to not break apart (the fats and liquid). Thanks for stopping by and happy baking and buttercream making!

      • I was actually super excited to try the shortening when I read about it, but my husband and I still found it a bit greasy. This could quite possibly be due to the fact that I don’t have a proper stand mixer (tiny kitchen), but in either case I think I’ll stick to more traditional methods for now. Definitely need to figure out coffee and bourbon cream frosting before my mother’s birthday though!

        • Thank you for your feedback, Karen! It is always appreciated. A stand mixer is definitely a plus with this recipe. Meanwhile, tell me, did you try the palm shortening, by Spectrum®, that I recommended or Criso® brand shortening? If you used Crisco® brand, it definitely can impart a greasy texture to buttercream frostings. There really isn’t anything greasy about palm shortening as the texture is like butter. Perhaps it is not the method you don’t like, perhaps you prefer all butter buttercream frostings. If this is the case, I would suggest trying the recipe again but use all butter. This method is preferred for a smooth buttercream that is not too sweet and not gritty. 🙂 Perhaps you like regular American Buttercream with more confectioners’ sugar best? Thanks again for providing your feedback!

  15. I love a good butter bream frosting. If I make this I will have to put it on every dessert I make.
    Pamela @ Brooklyn Farm Girl recently posted…Get Ready for Goblin’s Furry Legs (VIDEO!) + Win a $100 Visa gift card!My Profile

  16. Yet another wondrous amazing buttercream frosting from Wicked Good Kitchen! Keep it coming, Stacy 😉 Can’t wait for the cakes to follow!
    Monica recently posted…Matcha Cupcakes + Pass the Cocoa Turns ThreeMy Profile

  17. OK girlfriend pass the bowl! Like NOW! This looks so good, I just want to drink it!
    Zainab recently posted…Meyer Lemon Olive Oil CakeMy Profile

  18. I am a MAJOR sucker for Bailey’s. I always have a bottle on hand. If I was ever going to be drunk, that would be my drink of choice. Ha! Gad I am not sure one could leave me alone in a room with a cake with that frosting on it.
    Carol at Wild Goose Tea recently posted…Food For Thought #17My Profile

  19. Such a brilliant idea to use Bailey’s Irish Cream in buttercream! Oh I can dream up all the possibilities to use this, specifically to dip everything into it! Haha! I must tell you – in college, my friend and I used to drink Bailey’s by the bottle as milk at night. I know that sounds really gross but we were in college and just trying to drink and have that buzz 😉 looking back on it, I don’t know WHAT we were thinking but it’s a good thing I never got tired of it otherwise this buttercream would not be appealing to me! Ha!

    • Hahaha! Thanks for sharing your Baileys story, Julie! I love it. I have similar tales with frozen margaritas and daiquiris…absconding with my mom’s blender and heading off to visit my girlfriends at their college, CMU (Central Michigan). At that time CMU was the largest party school in our nation! True story. 😉 Thanks for stopping by and have a fabulous weekend!

  20. Yes you did!!! This buttercream looks just as creamy and dreamy as all your others! I can’t wait to see what you did with this frosting!!! Bring on the cake!
    But, don’t tell anyone, I don’t need a cake for this buttercream. Just a spoon will do! 😉
    Lindsey @ American Heritage Cooking recently posted…Deviled Egg Salad SandwichMy Profile

    • Hahaha! Thank you, Lindsey! Cake is always optional. 😉 Thanks for stopping by and have a fabulous weekend!

  21. I recently had an order for Chocolate Guinness cupcakes, and I thought I would try your recipe….HOLY WOWZERS AWESOME!!!! It paired beautifully! What a terrific idea to heat the liquid to dissolve the sugar! It was such a success, I thought I would try the recipe using Baileys Salted Caramel for the Skor Toffee cupcakes I made. Well, that was beyond the HOLY WOWZERS AWESOME!! Added some caramel drizzle and it sent everyone into an orgasmic coma! LOL!
    THANK YOU! This will forever be my new way of making buttercream icing!!
    (I used high ratio shortening in lieu of your palm shortening).

    • Wow! Thank you for the compliments (major accolades, really!) coming from a creative and enthusiastic baker like yourself, Jen! I am thrilled that you enjoyed this fabulous buttercream recipe for Best Ever Baileys Irish Cream Buttercream like I do. It truly is phenomenal (life changing, really!) and takes American Buttercream frostings to a whole new level by heating the liquid to dissolve the sugar. I hope you will try my other buttercream recipes using the same method, like Best Ever American Buttercream and Chocolate Fudge Silk Buttercream. The Pink Champagne Buttercream is especially nice for New Year’s Eve and St. Valentine’s Day. 🙂 Thanks for taking the time to write. Happy cake baking and buttercream making! And… Happy Holidays!

      • I’m back! And indeed I tried the Chocolate Fudge Silk Buttercream, and to quote one client, ” heavenly decadence!” Everyone who tries any of these buttercreams all agree they are the best they’ve ever had! Thank you for your hard work, creativity and willingness to share Stacy! This method will forever be the way I make buttercream!

        Oh my! My brain just exploded! Egg Nog buttercream! That would be perfect with ginger spice cupcakes! So many possibilities!! So little time! lol 🙂

        Ho Ho Ho! Merry Christmas!

        • Wow! Thank you, Jennifer! My pleasure. I’m so glad you are enjoying all of my buttercream recipes and that your creativity has been boosted and your inventiveness knows no bounds! Love the eggnog idea. 🙂 Ideas are generative, aren’t they? The sugar slurry and emulsion technique is quite life changing for a baker, isn’t it? In fact, my next post will be for yet another buttercream recipe. It’s one I wanted to share back when I started posting my Cream Cheese Buttercream recipes. The Buttercream Series continues, my friend, and I hope you’ll check back soon. Meanwhile, happy cake baking and buttercream making! And…Ho Ho Ho!…right back at ya! Warmest wishes to you and yours for a very Merry Christmas and a Happy New Year!

  22. Just tried this for a batch of chocolate cupcakes. Very sweet and very delicious. I will definitely be using this recipe again

    • Thank you, Libby! I’m so glad you enjoy this recipe as much as we do at our house. Thank you for taking the time to drop by and comment. 🙂 Warmest wishes to you and yours for a happy holiday season and New Year!

  23. Hi –
    I do not have a paddle mixer so maybe that was the issue but when I did the first mixing of Bailey’s with sugar, I got little balls – not a creamy texture. Had to pour in more boiled Bailey’s. Also, there is no “cream” in this recipe – is that right?

    • Besides the Bailey’s, I mean.

      • Hi again, Angie! The recipe is correct. There is no added cream besides the Baileys Irish Cream liqueur. Once again, good luck trying this recipe again. It is so worth it!

    • Hi there, Angie! I’m so sorry that you had trouble with this recipe. All I know is that the recipe has been successfully made by both me and my readers as written. My only thoughts are that your measurements are off for the confectioners’ sugar (too much) or the Baileys Irish Cream liqueur (too little). Perhaps try again and see how it goes. Good luck!

  24. I love this recipe! A bit time consuming, but so worth it! I used it to frost a Guinness chocolate cake that I served after Christmas dinner and everyone raved about it 😉

    • Thank you, Marissa! I’m so glad you and your holiday guests enjoyed this recipe for Best Ever BAILEYS® Irish Cream Buttercream. 🙂 It is a favorite at our house. Thanks again for dropping by to share your experience with me and fellow readers. Happy New Year!

  25. What kind of cake will best suit this cake?

    • Hi there, Joan! Thank you for writing with such a great question. For St. Patty’s Day and other fun holidays, many bakers enjoy pairing this special Baileys® Irish Cream Buttercream with a Guinness Chocolate Cake (stout cake). However, many other cakes are ideal such as chocolate cake, spice cake, white cake and yellow cake. I even had a reader email stating she loved it on her carrot and red velvet cakes! The possibilities are truly endless. In fact, I have a special cake planned for St. Patty’s Day incorporating this incredible buttercream and I hope you will stop by! Thanks again for writing and happy baking and buttercream making!

      • Oh thank you Stacy for the enrichment. You said to stop by but honey this is my daily inspiration. Will be waiting for the precious info for St. Pat. I definitely celebrate that day. Again, thank you. You’re such a blessing to many.

  26. Federica says:

    Thank you a lot for putting grams in to your recipes 🙂
    Cheers from Italy.

  27. I don’t understand how four cups of powdered sugar are supposed to dissolve into a half cup of liquid? What am I doing wrong?

    • Hi there, Beth! Thank you for writing with a such a great question. This concept defies human comprehension, doesn’t it? The first time I tried such a recipe, it blew my mind. (If you want to learn more about the “sugar slurry and emulsification” method of making American-style Buttercream, and the science behind it, check out my tutorial and recipe for Best Ever American Buttercream.) However, natural laws and food science are both at work here in our favor. Sugar is hygroscopic so it will break down and absorb the amount of liquid in this recipe just fine. When fats are added and whipped into the “sugar slurry”, emulsification takes over creating a dreamy and light buttercream. Definitely give this recipe for Best Ever Baileys® Irish Cream Buttercream a go and let me know what you think. You will be so glad you did. 🙂 Thanks again for writing. Happy baking and buttercream making!

  28. I tried making this recipe and it tasted great, but unfortunately the consistency was too soft. Is there any way to get the consistency a little more stiffer?

    • Hi there, Anu! Thank you for writing with such a great question about my recipe for BAILEYS® Irish Cream Buttercream. However, I am sorry to hear about your consistency problem. It sounds like your buttercream had one or more of the following problems: it broke (becoming weak or too soft due to warm temperature conditions), there was just a tad too much liquid added to the recipe or more powdered sugar was added in an attempt to make the buttercream thicker – which never happens because sugar is hygroscopic and, therefore, adds more liquid. These issues can happen to the best of bakers. The best “quick fix” tip that I can give you is to add 2 tablespoons of shortening to your buttercream and beat it once again, for about 30 seconds to 1 minute. What this does is help the buttercream re-emulsify. Then, if need be, place the buttercream still in the work bowl into the fridge for a chill, about 15 minutes. Stir it well with a rubber spatula. Return it to the fridge for 5 minute intervals, as many as you need, stirring after each brief chill until the buttercream has reached the desired consistency for frosting and piping. This is a popular method that bakers use when their buttercreams break. I hope this information is helpful to you, Anu. Thanks again for writing. Meanwhile, happy baking and buttercream making!

  29. Hi, can I do a crumb layer with this buttercream? Thanks

    • Hi there, Genie! Thank you for writing with such a great question. Yes, you can use our recipe for Best Ever Baileys® Irish Cream Buttercream as a crumb coat. Thanks again for writing and happy holidays!

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