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Baileys Irish Cream Frosting

Recipe information

  • Yield

    makes enough for 24 cupcakes

Ingredients

1 1/2 cups (3 sticks) unsalted butter, room temperature
1 pound (4 cups) confectioners’ sugar, sifted
3 tablespoons Baileys Irish Cream liqueur
1/2 teaspoon pure vanilla extract

Preparation

  1. Step 1

    With an electric mixer on medium-high speed, cream butter until smooth. Reduce speed to medium. Add the confectioners’ sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed, about 5 minutes total; after every two additions, raise speed to high and beat 10 seconds (to aerate frosting).

    Step 2

    Add Baileys and vanilla, and beat until combined and smooth. Use immediately, or refrigerate up to 5 days in an airtight container; bring to room temperature and beat on low speed until smooth before using.

Martha Stewart's Cupcakes
TagsFrostingDessertAmericanVanillaHerbs & SpicesSnackGluten FreeNut FreeEasy5 Ingredients or FewerMake AheadNo-CookElectric MixerCookbooks
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