I can now top my cakes with my favourite drink with this delicious, smooth Baileys buttercream!
It’s been at least a week since I last shared a buttercream recipe with you, so I thought it was about time I posted another one. This one is flavoured with one of my favourite things – Baileys Irish Cream 🙂
I’ve piped this buttercream onto some delicious Bailey’s cupcakes (recipe coming very soon) but it would also go brilliantly with other flavours such as vanilla, chocolate or coffee. As you know, I like to post my cupcakes and icing separately so you can mix-and-match the flavours to your heart’s content.
The addition of Bailey’s in these cupcakes gives you a really smooth buttercream which is perfect for piping. However it does need a little care and here are a few tips to help you get it just right…
- Make sure your butter is really soft before you start. It’s so easy to forget to take the butter out of the fridge far enough in advance (I take mine out a couple of hours before I want to make this) and it’s tempting to beat it to soften it. However, unless it’s really soft it can be tricky to mix in the liquid and you’ll end up with lumpy buttercream.
- Add your Baileys very gradually (I add 1 tsp at a time) and beat in each addition thoroughly before adding more.
- Beat your buttercream on the lowest possible speed (or by hand) to avoid adding too many air bubbles.
- If all the liquid and soft butter means your buttercream seems a little too soft for piping, pop it into the fridge for a few minutes to firm up (although not too long or it’ll be too stiff to pipe, check it every few minutes).
Active Time: 5 minutes
Total Time: 5 minutes
Makes enough for 12 cupcakes or for covering and filling a 20cm 2-layer round cake.
Take a look at my mix-and-match cupcake creator to choose which cupcake sponge you want to pipe this onto and take a look at all my other buttercream flavours while you’re there too.
- 250g unsalted butter (soft at room temperature)
- 500g icing sugar
- 2½ tbsp Baileys Irish Cream (you can use any of their other flavours too)
- Cut the butter (250g) into cubes and then beat on a low speed until soft. Gradually add the icing sugar (500g – you add it gradually to stop it flying everywhere) and beat until fully combined.
- Add the Baileys (2½ tbsp) a teaspoon at a time, beating in each addition before adding more.
- Check the consistency of your buttercream. It should be soft and perfect for piping at this point. If it’s a little too soft, pop it into the fridge to harden, checking it every few minutes.
- Decorate your cakes.
Calories: 285 kcal (14%), Fat: 15.0g (21%), Saturated Fat: 9.5g (48%), Carbohydrates: 36.6g (14%), Sugar: 36.4g (40%), Fibre: 0g (0%), Protein: 0.2g (0%), Salt: 0.0g (0%)
This is the estimated nutritional information per serving (assumes serves 12). Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.
Free From/Suitable For…
- Suitable for Vegetarians
The ingredients for this recipe are commonly available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.