Irish Cream Buttercream

🧂 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

• 1 Set out the butter at room temperature approximately 1 hour before making the
  frosting.
• 2 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.
• 3 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.
• 4 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.
• 5 *Adjust powdered sugar level and/or heavy cream as needed for desired spreading
  or piping consistency.
• 6 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.

Nutrition Info