This rich and delicious Baileys buttercream frosting brings the flavor and the party to any plain cake or cupcake.
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For a long time, Baileys Irish Cream was far from trendy, something "Granddad" poured into his morning cup of Joe. Not so any longer.
This wonderful product made with aged Irish Whiskey and real Irish cream (from real Irish cows) has made a delicious comeback. Many of you have told me how much you love it, and so do Marc and I...
To make Baileys Irish Coffee...
Splash a little (or a lot!) in your cup of coffee
and dollop whipped cream on top. An instant
dessert coffee with little fuss and big satisfaction.
and dollop whipped cream on top. An instant
dessert coffee with little fuss and big satisfaction.
The array of flavors Baileys now comes in makes a simple buttercream frosting recipe (like the one I'm sharing now) even more versatile. Here are the possible flavors to get your culinary (and coffee-making) motor in gear...
Flavors include...
Baileys Original * Vanilla Cinnamon
Coffee * Espresso Creme
Chocolate * Caramel Orange Truffle * Mint Chocolate
Cleo's Tip: We love the Vanilla Cinnamon and Original Baileys
and can highly recommend both. Unfortunately, the Chocolate Cherry,
which we did not list above didn't work for us, the flavor tasted artificial.
The other flavors sound delicious and are on our list to try in the future.
Baileys Irish Cream
Buttercream Frosting
Makes about 2 cups of icing,
enough to frost a two‑layer cake or 24 cupcakes
Buttercream Frosting
Makes about 2 cups of icing,
enough to frost a two‑layer cake or 24 cupcakes
Ingredients:
1 cup (2 sticks) unsalted butter, softened
2 Tablespoons Baileys Irish Cream
1 teaspoon pure vanilla extract
3 cups confectioners’ sugar
Directions: Using an electric mixer, cream softened butter. Add Irish Cream, vanilla extract, and 1 cup confectioners' sugar. Beat until sugar is dissolved. Scrape down bowl, add 2nd cup of sugar, and beat again. Add final cup of sugar, and beat until smooth.
If icing is stiff, add a bit more Irish Cream, beat again. Store in an airtight plastic container in your refrigerator. Or frost your cakes, cupcakes, or cookies, and eat with plenty of joy!
2 Tablespoons Baileys Irish Cream
1 teaspoon pure vanilla extract
3 cups confectioners’ sugar
Directions: Using an electric mixer, cream softened butter. Add Irish Cream, vanilla extract, and 1 cup confectioners' sugar. Beat until sugar is dissolved. Scrape down bowl, add 2nd cup of sugar, and beat again. Add final cup of sugar, and beat until smooth.
If icing is stiff, add a bit more Irish Cream, beat again. Store in an airtight plastic container in your refrigerator. Or frost your cakes, cupcakes, or cookies, and eat with plenty of joy!
Eat (and read) with joy!
Our NEWCoffeehouse MysteryNow on Sale!
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is not only a coffee lover's mystery.
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Dollycas into a Good Book
"A GEM OF A STORY"
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"Terrific Series"
--Criminal Element
Our NEW
Coffeehouse Mystery
Now on Sale!
Learn More or Buy at:
Cleo Coyle’s Honey Roasted
is not only a coffee lover's mystery.
It's a culinary mystery with a tempting
menu of delicious recipes!
Click here or on the image (above)
for Cleo Coyle's Free Recipe Guide
to HONEY ROASTED
🔎
Don't miss Cleo's
Haunted Bookshop
Mysteries...
"A BEST READ OF 2022"
~ Lori Caswell, Escape withDollycas into a Good Book
"A GEM OF A STORY"
~ Kirkus Reviews
☕
"Terrific Series"
--Criminal Element
