This Irish Cream Buttercream is extra smooth, rich in sweet Irish cream flavour. It is perfect for piping cupcakes, covering and layering cakes. You can also achieve beautiful bright colours due to its similarity to traditional buttercream. Use it as a delicious topping on my Baileys Irish Cream Cupcakes for a perfect St Patrick’s Day treat.
St Patrick’s Day Irish Cream Buttercream Cupcake
St Patrick’s Day Baileys Irish Cream Cupcakes.
Author: Katherine Walton
-250 grams salted butter (cool room temperature but soft)
-500 grams (4 metric cups) icing sugar
-40 to 60 ml (2-3 metric tablespoons) of Baileys Irish Cream
- Add cool but soft salted butter to mixer, beat on medium speed, then scrape the bowl as necessary.
- Continue to mix and increase speed to highest. It is very important that the butter is beaten until it changes colour to a very pale almost white or ivory colour.
- Scrape the bowl as needed.
- Add icing sugar in small batches at a time. Mix on low speed when adding the icing sugar, then increase the speed. It is important that all of the icing sugar is fully incorporated into the butter. You must scrape the bowl as necessary. This is essential to achieve a smooth consistency.
- Add Baileys Irish Cream and continue to mix at medium to high speed until smooth.
- Add desired gel food colouring.
- Store in an airtight container or bowl and cover immediately to stop the Irish buttercream from crusting.
In this recipe you may use 40 to 60 ml of Baileys Irish Cream giving a richer flavour with the 60 ml. Be aware that the more Baileys added, the more risk of the buttercream becoming soft or runny. I used 40 ml in my recipe.
Please note that I provide all ingredients in grams where applicable. I also provide the measurements in METRIC cup measurements. Be aware that cup measurements vary in different countries. Therefore, I highly recommended the use of food scales to measure ingredients to achieve exactly what the recipe intends.
Icing sugar is also known as powdered sugar.
Store the Irish Cream buttercream sealed in an airtight container. You may store in the fridge for up to 4-5 days and at cool room temperature for up to 2-3 days. If stored in the fridge bring to room temperature before using again. The buttercream will harden. You may re whip with a metal spoon.
Don’t forget to leave me a comment if you have any questions 🙂