Beat the butter (175g) on a low speed until it's soft.
Add the icing sugar (350g) and beat it into the butter on a low speed until it is combined. I like to add the sugar a little at a time as it's easier to mix into the butter.
Add the whisky (60ml) no more than 1 tsp at a time and beat it into the buttercream mixture (again on a low speed). If you find that you've accidentally added your Whiskey a little too fast and your buttercream has gone a little grainy, don't worry, there's an extra tip below the recipe for rescuing it.
Once all of your whisky has been added, your buttercream is now ready to use.
This recipe makes enough buttercream to decorate 12 cupcakes as shown in the picture. These cupcakes were decorated using a JEM1B nozzle.
It also makes enough to fill and top my coffee cake.
Calories: 236kcal | Carbohydrates: 29g | Protein: 0.1g | Fat: 12g | Saturated Fat: 7.6g | Sodium: 9.3mg | Sugar: 28.4g
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.