Recipe information
Yield
makes enough for 24 cupcakes
Ingredients
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 pound (4 cups) confectioners’ sugar, sifted
3 tablespoons Baileys Irish Cream liqueur
1/2 teaspoon pure vanilla extract
Preparation
Step 1
With an electric mixer on medium-high speed, cream butter until smooth. Reduce speed to medium. Add the confectioners’ sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed, about 5 minutes total; after every two additions, raise speed to high and beat 10 seconds (to aerate frosting).
Step 2
Add Baileys and vanilla, and beat until combined and smooth. Use immediately, or refrigerate up to 5 days in an airtight container; bring to room temperature and beat on low speed until smooth before using.
