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Bailey's Irish Cream Boozy Buttercream Frosting
Sweet alcoholic buttercream perfect for St. Patrick's Day desserts and more
Prep Time 10 minutes
Ingredients
- 2 sticks butter, softened (1 cup)
- 1/4 cup cold-brew coffee or brewed cooled coffee
- 2 Tbsp Bailey's Irish cream liquor
- 1 pound powdered (confectioner's) sugar (approximately 4 cups)
Instructions
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Cream softened butter with coffee and Bailey's.
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Add powdered sugar one cup at a time and mix on High speed.
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Frosting will be thick but fluffy, about 6 minutes of whipping on High.
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Frost as desired. Refrigerate leftover frosting for up to two weeks.
Recipe Notes
- If you want to make the same recipe minus the alcohol, use an Irish cream flavoring or Irish cream syrup instead of Bailey's; just use 1 teaspoon instead of 2 tablespoons. (You may need to use 2 teaspoons of Irish cream syrup depending on the brand; taste to adjust.)
- For best results, refrigerate frosted baked goods after frosting. Remove from fridge and allow to come to room temperature before serve.
- If your audience is intimidated by boozy desserts, reduce the amount of Bailey's in the recipe to 1 Tablespoon and add 1/4 teaspoon of vanilla extract.