I should start by saying that this recipe is not for children. Or anyone under 21. (I accidentally typed “18″ the first time I wrote that…where am I living?)
It also isn’t going to get you drunk.
Although getting drunk on frosting does have a certain appeal to it.
Huh? What? Who said that? Give me back my keyboard!
In case you were wondering–I am aware that there’s a wonderful day next week called Thanksgiving and I haven’t featured any festive recipes here.
Go here, here, here, here, here, here, here, here and here for yummy looking Thanksgiving recipes, and then make this frosting, eat it….and just try to be mad at me. Let me know how that works out for you.
(Also, I’m working on Thanksgiving, so maybe I’m a little bitter?)
This frosting would be perfect on a cupcake, a sugar cookie (pictured), or eaten straight off a very large spoon. I made cookie sandwiches too…because adding another cookie is NEVER a bad thing. I topped these with chocolate covered espresso beans. If you did want to make these non-alcoholic, you could use an Irish cream extract (does that exist?) or Irish cream syrup made for coffee.
Spiked Irish Cream Latte Buttercream
1/3 cup unsalted butter, softened
2 tablespoons Irish cream
2 tablespoons espresso powder
3-4 cups powdered sugar
1. Using an electric mixer, cream together butter, Irish cream, and espresso powder.
2. One cup at a time, add in powdered sugar until you achieve desired consistency. You’ll want it a little stiffer/thicker for piping (mine was a little soft to hold its shape after piping).
Verdict: So yummy. Sweet, delicious and addicting.
Husband’s take: He liked these but preferred the other type of buttercream that I made on the same day. That recipe will surface soon enough! I had a friend over and she liked this type better than the other flavor I made.
Changes I would make: Eat more next time? I actually threw some of these out after my friend left! Because they were too delicious and tempting.
Yum. I wish I had one now.