Irish Cream Buttercream

Delicious frosting featuring classic Irish Cream flavors like Irish whiskey, cream, and a touch of cocoa. Try this buttercream on mocha cupcakes for an Irish Cream Cold Brew-inspired treat, or spice up vanilla cake, decorate brownies, or sandwich between cookies.

Course Dessert, Frosting/Icing

Cuisine American, Holidays

Keyword Buttercream, Irish Buttercream, Irish Cream, Whiskey

Prep Time 5

Total Time 5

Servings

Calories 191kcal

Author Emma J. Watling

Equipment

hand mixer or stand mixer

Ingredients

1 cup unsalted butter, softened = 2 sticks or 8 ounces
4 cups powdered sugar, sifted = approximately 16 ounces
1 teaspoon unsweetened cocoa powder
2 Tablespoons Irish whiskey Jameson, Tullamore, Bushmills, etc.
1 to 2 Tablespoons heavy cream
1/2 teaspoon vanilla extract
salt, to taste

Instructions

Set out the butter at room temperature approximately 1 hour before making the frosting.
In a large bowl with a hand mixer or in a stand mixer with a paddle attachment, cream the softened butter on medium speed until light and smooth, 1 to 2 minutes.
On very low speed, stir in 1 cup of the powdered sugar and the cocoa powder to combine. This is just to get the frosting started.
Add in the whiskey, heavy cream, vanilla, 2 to 3 cups more powdered sugar*, and a little salt. Beat on medium speed until smooth and creamy, 1 to 2 minutes. Scrape down sides and beat again for 30 seconds.
*Adjust powdered sugar level and/or heavy cream as needed for desired spreading or piping consistency.

Storage:

Store unused frosting in an airtight container in the fridge for up to 2 weeks. Let stand at room temperature for 30 minutes and beat again before using.
Iced desserts can be kept at room temperature up to 3 days. Refrigerate for longer storage.

Notes

This will frost and fill a two layer 9 inch round cake or spread onto 24 cupcakes. If you'd like more for piping tall frosting, double the recipe.

Substitutions: use bourbon in place of the whiskey, or use half and half or whole milk instead of the heavy cream. Vanilla coffee creamer works well, too. Increase vanilla extract if you like a more pronounced vanilla flavor.

Bailey's Irish Cream Liqueur can be used in place of the liquid ingredients.

Nutrition