Chrysta

When thinking about desserts for St. Patrick’s day, most people default to chocolate Guinness cake. It’s definitely not a bad option and a very easy one to make into a bundt or a bunch of minis to give to friends. I tend to lean toward Bailey’s Irish Cream because IT’S AMAZING.

When on a trip to Dublin, someone told me that a 4th of Irish dairy product goes into making Irish Cream. I don’t know if that’s true, but from the amount I like to bake bundt cakes with, I know I’m supporting the industry!

For today’s cake, I made my basic chocolate bundt cake, and did a Bailey’s Irish Cream frosting for the topper. In my book, I do an alternative to my basic vanilla buttercream that is fast and easy to whip up. Adding just a bit of Bailey’s Irish cream makes it so rich and beautiful to pair with a chocolatey dessert. For extra richness, refrigerating and then pouring some rich ganache on top.

Below. you will find the Bailey’s frosting recipe.

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 Bailey's frosting BigOven - Save recipe or add to grocery list Yum
A simple adjustment to my vanilla buttercream makes this frosting decadent and delicious on any bundt cake. I paired it with the basic chocolate because why not?
Prep Time 5 minutes
Cook Time 10 minutes
Servings
large bundt
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
large bundt
Ingredients
Instructions
  1. With an electric mixer, cream butter on medium speed.
  2. Turn mixer speed to low, then slowly add powdered sugar.
  3. When sugar is fully incorporated, add vanilla extract
  4. Then, add your milk starting with 2 tsp and using up to 2 1/2 tsp to thin the frosting to a spreading consistency.
  5. Add the Bailey's Irish Cream last to give the creamy rich flavor and color pictured here
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