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.
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.
Calories: 321kcal | Carbohydrates: 42g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 3mg | Potassium: 5mg | Sugar: 41g | Vitamin A: 520IU | Calcium: 5mg
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.