Irish Cream Buttercream
  • ¾ cup (170 grams) unsalted butter, softened
  • 3 cups (360 grams) confectioners’ sugar
  • 3 tablespoons (45 grams) Irish cream liqueur
  • ¾ teaspoon (4.5 grams) vanilla bean paste
  • ¾ teaspoon (2.25 grams) kosher salt
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, about 3 minutes. Gradually add confectioners’ sugar, beating until combined. Add liqueur, vanilla bean paste, and salt, and beat at medium-high speed until smooth, 1 to 2 minutes. (Do not overbeat.) Use immediately.
Recipe by Bake from Scratch at