10 min. 15 min.
Recently, a few folks from Facebook requested my Guinness and Bailey’s Cake recipes, so I posted them here:.
Today, some more folks asked for the recipe for the accompanying Buttercream Frostings. Ask and ye shall receive 🙂
My Not-Too-Sweet-and-Extra-Buttery Buttercream for @Janice and @Rachel:
General Buttercream Recipe:
Take 8oz unsalted butter that is at room temperature, and mix in 4 cups of powdered sugar. Add 1 tsp vanilla extract.
To make a Bailey’s Buttercream:
Add 2 tbsp of Bailey’s Irish Cream into the Buttercream mixture. This will bring it from a stiff and sticky concoction to a smooth ready-to-spread consistency. If the buttercream is still too stiff, add additional Bailey’s 1 tsp at a time until you reach desired thickness.
To Make Guinness Buttercream:
Take 1 cup of Guinness and bring it to a boil.
Next, reduce until only about 4 tbsp remain. Let cool at least 15 minutes–adding hot reduction to your buttercream will melt it.
Use this Guinness reduction the same way you would do the Bailey’s in the previous recipe. Start by adding 2 tbsp of the Guinness Reduction to the butter, sugar, and vanilla extract mixture. To get more Guinness flavor or to reduce the thickness of the frosting, add more Guinness reduction.