And, oh yes, chocolate Guiness stout cake. The cake has previously made an appearance on the blog, but I couldn’t think of a more worthy “backdrop” for the Bailey’s frosting. It’s quite the Irish marriage, don’t you think?
The frosting is fairly simply to make with a big payback in flavor. You can use it on anything that calls for a vanilla frosting—the difference is that people will ask you exactly what kind of frosting you made. The Bailey’s flavor is fairly subtle but will change your idea of what a good buttercream should taste like.
You can, of course, play around with the quantity you add to make the flavor even stronger. You’ll have to adjust how much confectioners’ sugar you add depending on how thick or thin you want the frosting to be. I’m sure you could thin it out with a goodly portion of the Bailey’s to turn it into a glaze if you’d like.
I’m in an Irish state of mind!
One year ago: Mrs. P’s Pasta Fagioli with Spinach
White Chocolate Buttercream Frosting with Bailey’s Irish Cream
- 2 sticks of unsalted butter (softened)
- 12 oz. of white chocolate (chips are OK but bars melt more easily) – use a premium chocolate such as Ghirardelli
- 1-plus cups of sifted confectioners’ sugar
- Bailey’s Irish Cream (start with 1 tablespoon and add to your taste and texture)
Melt the white chocolate and then let cool for a few minutes. Combine melted chocolate and butter in a mixer until smooth. Slowly beat in powdered sugar until smooth. Once smooth, start adding your Bailey’s. If you want a thicker frosting, add more confectioners’ sugar. You can play around with the addition of both the Bailey’s and the confectioners’ sugar until you get the frosting consistency you prefer.
Source: A frantastic original, something I’ve come up with over the years.
I frosted a bundt cake (totally covered it) with frosting to spare. It is probably enough to frost a 2-layer cake if you aren’t overly generous with your layers of frosting.