Whiskey Buttercream
Makes 2 cups
  • ½ cup (94 grams) browned butter (reserved from Chocolate-Cherry Browned Butter Sandwich Cookies with Whiskey Buttercream [recipe precedes]), softened
  • ¼ teaspoon kosher salt
  • 3½ tablespoons (45.5 grams) Irish whiskey
  • 2 tablespoons (30 grams) heavy whipping cream
  • 4 cups (480 grams) confectioners’ sugar, sifted
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat browned butter and salt at medium speed until creamy, 30 seconds to 1 minute; scrape sides of bowl.
  2. In a small bowl, whisk together whiskey and cream.
  3. With mixer on low speed, gradually add confectioners’ sugar to butter mixture alternately with whiskey mixture, beginning and ending with confectioners’ sugar, beating just until combined after each addition and stopping to scrape sides of bowl. Increase mixer speed to medium, and beat until fluffy, about 2 minutes, stopping to scrape sides of bowl. Use immediately.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/chocolate-cherry-browned-butter-sandwich-cookies-whiskey-buttercream/