I was working on a recipe for Baileys cupcakes this month, and decided to make a 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 3 Tbsp.

I chose to use 2 Tbsp of Baileys and 1 Tbsp of heavy cream. If you want more of a kick, you can swap out the Tbsp of heavy cream for an additional Tbsp of Baileys.

I liked the taste and texture of the frosting with both heavy cream and Baileys. But this is your frosting and your life. Make it the way you like it best 😛

Is This Frosting Safe for Kids to Eat?

While the ABV of Baileys 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, 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 but 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 minutes once it’s made.

This is what gives the frosting it’s silky smooth consistency.

How Much Frosting Does This Recipe Make?

I developed this recipe to pipe on top of cupcakes, so the yield of this Baileys frosting recipe is about 3 cups.

This is enough to comfortably frost a dozen cupcakes, even if you’re making huge swirls!

Realistically you could probably frost about 2 dozen if you were piping buttercream rosettes or small swirls.

If you want to use this recipe to frost a 7 or 8 inch layer cake, I suggest doubling it.

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.

Tips for Making the Best Baileys Buttercream

• Make sure your 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).

Making This Baileys Frosting in Advance and Storage Tips:

• Make your 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 in the fridge for up to a week.

Let Me Know What You Think!

If you try this Baileys frosting recipe, please tag me @chelsweets, and use the #chelsweets so that I can see your baking!