Baileys Frosting
I made some Baileys cupcakes this month and decided to make Baileys frosting to go with it! The more Baileys, the merrier, right?
This Baileys frosting is silky smooth and packed with that delicious Irish cream flavor we know and love.
How Much Baileys Should You Use?
While we are trying to make a boozy frosting, you can actually use too much Baileys. If you go overboard with it, you can throw off the consistency of the frosting.
So don’t get too heavy-handed when making it! The maximum amount of liquid this Baileys frosting can handle and still be pipeable is about 5 Tbsp or a little over 1/4 cup.
Is This Frosting Safe for Kids to Eat?
While the ABV of Bailey’s is only 17%, and we don’t use a ton of it in this recipe, I still don’t recommend feeding this frosting to children.
Unlike alcohol in baked goods, which mostly evaporates in the oven, the alcohol in this frosting is here to stay. And to be honest, I’m pretty happy about that!
If you’re looking for a kid-friendly St. Patrick’s Day frosting, I recommend using my American buttercream recipe and coloring it green with gel food coloring.
Should I Use a Paddle Attachment or a Paddle Mixer?
Now, onto the age-old question of paddle vs. whisk attachment.
This frosting recipe doesn’t discriminate. You can use a paddle attachment, a whisk attachment, or a hand mixer!
I prefer using a paddle attachment when I’m making frosting for a cake because I find it makes smoother frosting.
However, if you like using a whisk attachment, you can use that too.
A whisk attachment can incorporate more air into the frosting and make it a bit fluffier.
I usually use a whisk attachment when I make frosting for cupcakes because I like my frosting to be a bit lighter when it’s piled high on a cupcake.
No matter which attachment you end up using, the most important step is to let your mixer run on the lowest speed for a couple of minutes once it’s made.
This is what gives the frosting its silky smooth consistency.
How Much Frosting Does This Recipe Make?
One batch of buttercream makes about 6 cups, which is enough to frost a 7-inch or 8-inch layer cake with 3 layers or frost about 3 dozen cupcakes.
Making This Frosting in Advance
One last thing to note about this recipe!! While your frosting might be silky smooth right after you make it, it will develop air bubbles over time as it sits at room temperature.
I find the consistency completely changes when I let my frosting sit out for a bit.
You can revive the frosting by stirring it with a rubber spatula for several minutes by hand or mixing on low with your stand mixer or hand mixer.
This should get it back to that silky smooth consistency that’s perfect for piping.
Making This Baileys Frosting in Advance and Storage Tips
You can make this frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month or in the freezer for up to 3 months.
Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
A frosted cake can last in the fridge for up to a week or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store it in the fridge for up to a week.
Tips for Making the Best Baileys Buttercream
- Make sure the butter is at room temperature to give your frosting the right consistency
- Use a paddle attachment if you plan to add this frosting to a cake to make super-smooth frosting that’s easy to smooth
- Use the whisk attachment when I’m making frosting for cupcakes, so it ends up fluffy & light
- If the frosting is too thick, add in additional cream or Baileys (1 Tbsp at a time)
- If the frosting is too soft, add in more powdered sugar (quarter of a cup at a time).
Let Me Know What You Think!
If you make this Baileys frosting, I’d love to hear what you think! Please leave a comment and/or rating below.
Also, be sure to tag me @chelsweets and use #chelsweets so I can see your creations!
Baileys Frosting
Ingredients
Baileys Buttercream Frosting
- 2 cups unsalted butter, room temperature 452g; 1 lb. box
- 1 Tbsp vanilla extract or vanilla bean paste 12g
- 1/2 tsp fine salt 3g
- 7 cups powdered sugar 907g; 2 lb. bag
- 1/4 cup Baileys Irish Cream 60g
Instructions
Baileys Frosting
- Beat 2 cups of unsalted butter on medium speed for 30 seconds until smooth in a large bowl or the bowl of a stand mixer with a paddle attachment / stand mixer or a hand mixer.
- Mix in 1 Tbsp vanilla extract or vanilla bean paste and 1/2 tsp salt on a low speed.
- Slowly add in 7 cups of powdered sugar while mixing slowly on the lowest setting. Halfway through, add in 1/4 cup of Baileys to make it easier to mix. I like to place a kitchen towel over my mixer to contain any powdered sugar clouds.
- Mix on low until the ingredients are fully incorporated and the desired consistency is reached. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
- If the frosting is too thick, add in additional Baileys (1 Tbsp at a time). If the frosting is too thin, add more powdered sugar (a quarter of a cup at a time).
- If you plan to color the buttercream, add in the gel food coloring once the frosting is fully mixed and beat on low until it reaches the desired color.
- To make the frosting extra smooth, stir it by hand with a rubber spatula for a minute or two right before you use it. It's an arm workout, but it's worth it! Push the frosting back and forth and spread it around the side of the bowl. This will push out any extra air and make it easier to smooth onto cakes or pipe with.
Notes
Yield
One batch of buttercream makes about 6 cups, which is enough to frost a 7-inch or 8-inch layer cake with 3 layers or frost about 3 dozen cupcakes. If you're struggling to get your frosting smooth, I share all my tips for making super smooth buttercream here.Making This Baileys Frosting in Advance and Storage Tips
You can make this frosting ahead of time, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again. A frosted cake can last in the fridge for up to a week or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious! If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store it in the fridge for up to a week.Nutrition
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greetings chels! this seems scrumptious but is there a substitute for the texture of the baileys because i’m making these for my granddaughter’s birthday party (so the adults can enjoy it too) and i read in a parenting magazine that kids shouldn’t have alcohol. also i was wondering how much in advance i can make these because there’s no mah jongg this Saturday and the party is only in a few months. happy baking!! Sincerely, Susanne (susie)
Hi Tatyana,
I would like to know if I can add Bailey’s Irish cream liquer to the buttercream to give it that Irish flavour for my cupcakes. And how much would I be adding as it calls for heavy cream? Thank you!
Sue
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This buttercream is delicious. Thank you for sharing the recipe!
I made it yesterday. It is such a fantastic frosting. Yummy,yummy . 5 star frosting
5 star frosting
I made it yesterday. Such a fantastic frosting
Do you whip the cream before you add to ingredients
Doubled recipe for half a sheet cake it was easy and delicious! Everyone loved it with the chocolate cake.
Hi Lee,
So happy to hear that!! It sounds delicious 🙂 Thank you for sharing!!
Used this recipe for my Irish Car Bomb cupcakes ( guiness chocolate cupcakes, Irish whiskey ganache)!! Delicious!!
Those sound absolutely delicious!! I want one!!! Thank you for sharing Beth 🙂
Excellent and not too sweet icing!
Came out perfect smooth and buttery for easy spreading on cake!
Hi Ellyn,
Yay!! This is such a fun frosting, glad you loved it and it turned out great 🙂 Thank you for sharing!
Hi! I’d like to make a Baileys frosting that drips down the sides for a baileys bundt cake. This frosting looks tasty but not sure it’s the right consistency for what I want. What would you suggest guest? Thanks much.
Hi Judy,
This recipe sadly don’t work for dripping down a cake, but I have a bailey’s chocolate ganache recipe that can be used for that! It’s included in this post: https://chelsweets.com/baileys-chocolate-cake/
Hope that helps, happy baking!
Do you think I could substitute some of the butter with shortening to make it sturdier? Or could that not work with the bailey’s? It’s really hot where I’m at right now, and I have to transport the cake two hours away. Any tips would help. Thanks in advance.
Hi Dan,
Yes, you can absolutely swap some of the butter for shortening to help stabilize the frosting — that’s a great idea, especially in warmer temps! It should still work fine with the Bailey’s, but I’d start by replacing just ¼ to ½ of the butter with shortening to keep that rich flavor. Also, chill the cake really well before transport and keep it in a cooler if possible. Hope the cake travels safely and is a hit at your destination! Happy baking!
@Chelsweets, thank you for replying. I ended up using 1/3 shortening, 2/3 butter, and I didn’t have to use all of the sugar as it got too stiff. The frosting was a success. It got to the destination intact and the flavor was superb!
YAY!! So happy to hear that Dan 🙂 Thanks for sharing!!!!
I made this with cream cheese instead and it was perfect!
Love that, I bet it was delicious!! Thanks for sharing Maria 🙂