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.
- 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.
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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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Baileys Buttercream
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
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
NUTRITIONAL INFORMATION
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like 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
Tania says
I made this buttercream to cover your white chocolate cake and it was amazing!!! Everyone loved it. However I was wondering if you think it would work with gin instead of Baileys? I absolutely adore your recipes and they have given me a love of baking and exploring skills I didn’t know I had. Looking forward to your reply and thank you x
Charlotte Oates says
It may do, although I tried making a gin buttercream in the past (using the recipe for my Whiskey buttercream) and I found that the flavour of the gin got quite lost amongst the other ingredients and I couldn’t really taste it.
Tania says
Thank you so much for your reply, I think I’ll stick to the baileys. Can I freeze this buttercream? I want to use it to cover your white chocolate sponge and freeze the entire cake… do you think it would work?
Charlotte Oates says
That should be absolutely fine.
Curls says
This is the first time I have ever baked a cupcake. A friend made these for me years ago and they have haunted my dreams since 🙂 I wasn’t disappointed but I haven’t tackled the piping bag yet…..
Thank you for the simple and helpful instructions. I’ll definitely be making these for anyone that shows even a remote amount of enthusiasm haha
Anna says
I really like this recipe, I needed a sturdier frosting so I added a brick of cream cheese to the butter and added more Baileys, yum!
When I did the orange Baileys I used homemade cranberry Orange sauce for the filling between the layers of vanilla cake. It’s a new Christmas favorite!
Tracy says
I made these today and they was gorgeous. I always make your lemon drizzle buns they are to die for thanks for the recipes xxxx
ProudJamaican says
So I tried it and I loved it.
The cream was smooth and with no lumps. The texture is great for piping. It marries well together.
What I didn’t like tho is that I couldn’t taste the alcoholic flavor at all, just a good butter cream. Taste okay but was expecting a baileys rum cream flavor to go with the cake I was decorating.
But over all great buttercream… the best i have made being new to this …. maybe i need to flavor with something else….
Thanks for the recipe.
Dawn says
Nice soft sponge, bit eggy and no baileys flavour really shows through. Meh
Clare Connolly says
Best frosting I’ve ever made! Had already made basic chocolate cupcakes with my little one and just wanted to spice them up a bit for the adults. Definitely going in my recipe book now!!
Ellie M says
I made these cupcakes for my Grandad’s 90th party- using Orange Truffle Bailey’s… A- mazing!!!!!!!!!!!!!
Charlotte Oates says
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
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
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
Wow made the Baileys cup cakes with Baileys buttercream went down a storm
Ally White says
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
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!
Charlotte Oates says
Sounds like a great plan! Enjoy 🙂
Claudia says
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
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
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
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
Made this tonight…so good!
Charlotte Oates says
I’m glad you enjoyed it, what did you use it on?
Kate - gluten free alchemist says
Now you have my attention! xx
Charlotte Oates says
🙂
Fionnuala Three Sons Later says
Definitely giving this a go!