Baileys Irish Cream Frosting Recipe from Cleo Coyle

This rich and delicious Baileys buttercream frosting brings the flavor and the party to any plain cake or cupcake.

Click here for the
Free Recipe PDF

If you're short on time, simply use a yellow cake mix, and whip up this easy frosting from scratch. You'll get raves. And don't forget to keep the extra Baileys for your coffee!

  

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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. 

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

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!

Eat (and read) with joy!

~ Cleo Coyle

New York Times bestselling author

of The Coffeehouse Mysteries and

Haunted Bookshop Mysteries

Cleo (Alice) with her husband Marc

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