Name: Baileys Buttercream
Prep time: 5 min
Total time: 5 min
Yield: 12 servings
Ingredients: 250 g unsalted butter (soft at room temperature); 500 g icing sugar; 2½ tbsp Baileys Irish Cream (you can use any of their other flavours too)

I can now top my cakes with my favourite drink with this delicious, smooth Baileys buttercream!

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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).

What You’ll Need

Before you start, make sure you have all of the equipment needed.

NOTE – These are affiliate links which means that if you purchase from Amazon after clicking on one the product links below I may earn a small commission. All of the products linked are ones I use in my kitchen.

Weighing Scales
Measuring Spoons
Knife – to cut the butter
Electric Mixer (or a bowl and hand mixer or wooden spoon)
Sieve
Piping Bags – if you’re planning on piping the cupcakes
Piping Nozzle – To pipe the cupcakes as shown in the pictures you’ll need a JEM 1B nozzle.

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5 from 5 votes

Baileys Buttercream

I can now top my cakes with my favourite drink with this delicious, smooth Baileys buttercream!

Active Time 5 minutes

Total Time 5 minutes

Servings 12 servings

INGREDIENTS

Metric - US Cups/Ounces

250 g unsalted butter - soft at room temperature
500 g icing sugar
2½ tbsp Baileys Irish Cream - you can use any of their other flavours too

INSTRUCTIONS

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.

NOTES

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.

Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.

NUTRITIONAL INFORMATION

Any nutritional information shown is the estimated nutritional information per serving. 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…

The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.

Suitable for Vegetarians
Gluten-Free
Egg-Free
Tree Nut-Free
Peanut-Free
Sesame-Free
Soya-Free
Sulphur Dioxide & Sulphite-Free
Lupin-Free

Comments

Ellie M says
2 February 2019 at 9:20 pm

I made these cupcakes for my Grandad’s 90th party- using Orange Truffle Bailey’s… A- mazing!!!!!!!!!!!!!
- Charlotte Oates says
  7 February 2019 at 2:49 pm
  I only tried the Orange Truffle flavour for this first time this Christmas and I loved it. I haven’t tried the cupcakes with it yet but now you’ve suggested it I really want to 🙂
Frances says
4 October 2018 at 6:36 pm

First time trying to make cupcakes ever! They came out really well and I will definitely be using your recipes if I ever need to make cup cakes. The only thing I found was the cup cakes needed about 25 mins to cool in my oven.
- Charlotte Oates says
  6 October 2018 at 7:06 pm
  Thanks, I’m glad you enjoyed them. Annoying all ovens cook slightly differently so you may find some cooking times vary a little from the original recipe.
Nadine says
22 September 2018 at 8:34 pm

Wow made the Baileys cup cakes with Baileys buttercream went down a storm
Ally White says
10 April 2018 at 8:55 pm

So just starting baking…new kitchen & shiny new Neff oven replacing a gas one of 27 years.. Googled coffee cupcake recipe & chose yours. They turned out okay but went down a storm with my family…. have done lemon drizzle cupcakes, mocha ones & a Victoria sponge since. Coffee cupcakes voted the best so cooked another 12 tonight….will be topping with Baileys butter icing ..nom nom. ❤️ Thanks for your help xx
- Charlotte Oates says
  11 April 2018 at 10:08 am
  Thanks Ally, I’m glad you enjoyed them. I’ve not tried the coffee cupcakes with the Baileys buttercream before but now I want to!
Jessica says
17 March 2018 at 2:59 pm

Oh my…This is a dangerous combination which tastes incredible. I put it on chocolate cupcakes when I had friends over last night and they all went within seconds. I’m going to be making it again tonight but just for me!!
- Charlotte Oates says
  19 March 2018 at 6:44 pm
  Sounds like a great plan! Enjoy 🙂
Claudia says
6 March 2018 at 9:57 pm
Boomarked!
Using this recipe in between layers of dark chocolate cake and your coffee buttercream for the top layer decorations. Would you recommend cutting down the sugar in the baileys recipe as so much more will be used?
- Charlotte Oates says
  7 March 2018 at 10:59 am
  That’s really down to your personal taste. I haven’t tried it with less sugar but you should be fine to cut it down as far as equal amounts of butter and sugar. You’ll probably need to reduce the amount of Baileys too.
Pao says
21 February 2018 at 11:37 am
Do think I could make this frosting the night before, and ice the cupcakes in the morning for a brunch party?
Thanks, these look delicious!
- Charlotte Oates says
  21 February 2018 at 2:46 pm
  I always like to make my buttercream just before I use it as it can become firm on the outside and won’t pipe as nicely.
Carolyn says
12 February 2018 at 4:15 am
Made this tonight…so good!
- Charlotte Oates says
  12 February 2018 at 4:56 pm
  I’m glad you enjoyed it, what did you use it on?
Kate - gluten free alchemist says
19 May 2017 at 10:46 pm
Now you have my attention! xx
- Charlotte Oates says
  20 May 2017 at 9:23 pm
  🙂
Fionnuala Three Sons Later says
10 May 2017 at 9:50 am
Definitely giving this a go!