Creamy, 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.
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.
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.
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!
Below are Pinterest-friendly sized images to pin at Pinterest!
- 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
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.