Bailey's - or Irish cream liqueur - is some kind of magical. I don't know exactly what makes it so smooth, sweet, delicious, and easy to drink, but it must be some kind of good Irish witchcraft!
Bailey's is great as a shot alone, but it is most commonly used as an add-in to coffee, or in baked goods such as cheesecake or truffles. What I recently discovered is Bailey's makes an excellent addition to a regular buttercream frosting. It replaces the milk for thinning the frosting out and bringing it to consistency, and adds a deep, rich flavor. I think the fat and sugar in the frosting help to cut some of that alcohol, so you don't get that burning, raw alcohol flavor from the frosting either. The only potential drawback is the Bailey's colors the frosting quite a bit, so you won't end up with a white frosting in the end. The Bailey's flavors the frosting so well, I didn't even add vanilla or almond extract to this one!
Bailey's Buttercream Frosting
1 cup unsalted butter, softened
1 kg icing (confectioner's sugar)
Bailey's original Irish cream liqueur, as needed
Whip the butter until soft and pliable. Gradually sift in the icing sugar, beating until combined. Once the mixture starts to become thick and stiff, start gradually adding in some Bailey's as needed to reach desired consistency.
Use to frost cake, cookies, cupcakes, brownies, or whatever else as needed. It is best to use the frosting right away, but the Bailey's does help to keep it softer than a regular buttercream. Just try not to sample too much during the process and get tipsy!!
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