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
- 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 https://bakefromscratch.com/irish-cream-cake/
3.5.3251