Baileys Caramel Buttercream Frosting Food

BAILEY'S IRISH CREAM FROSTING

Steps:

• In a medium bowl, blend together cream cheese, butter, and Bailey's. Gradually add powdered sugar, mixing well until it's all incorporated. Use immediately. The frosting will harden in the fridge, so plan on bring it back to room temperature if you must refrigerate it before frosting the cupcakes.

BAILEY'S BUTTERCREAM ICING

Steps:

• Cream together butter, powdered sugar, vanilla and Bailey's. Add milk if it is too thick.
• Slather on a very cool cake.
• Kick back with a little slice of heaven.

BAILEYS CARAMEL BUTTERCREAM FROSTING

Steps:

• Using a mixer fitted with a whisk attachment, whip the eggs and yolks in a large bowl on high speed for about 5 minutes.
• In a medium saucepan, combine the water and sugar; simmer until it reaches the soft ball stage, registering between 234 and 240F on a candy thermometer.
• Immediately transfer the syrup to a large heatproof liquid measuring cup. In a slow, thin stream, add the sugar mixture to the egg mixture., mixing on low speed the entire time.
• Increase the speed to medium and beat about 7 minutes, until the syrup has cooled. Add the butter, half a stick at a time, beating on medium after each addition.
• Once all of the butter has been added, beat on medium speed until the frosting thickens slightly, about 3 minutes. Stir in the salt and Irish Cream.

CARAMEL BUTTERCREAM FROSTING

Steps:

• In a large saucepan, melt butter and add brown sugar. Bring this mixture to a boil, stirring frequently. Boil and stir for 1 minute until thickened. Remove from heat and add milk. Beat with wire whisk until smooth. Add vanilla and beat again. Then add enough powdered sugar until of desired spreading consistency; the frosting should be POURABLE. POUR frosting over cake from pan and spread to cover. Frosting cools VERY QUICKLY.
• -- also a great frosting for cookies
• Refrigerate after frosting for best texture.

BUTTERCREAM FROSTING

Steps:

• BEAT butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar, beating until light and fluffy.
• Add milk, beating until spreading consistency. Stir in vanilla.

BUTTERCREAM FROSTING

Steps:

• Cook milk and cornstarch over low heat until pasty.
• Remove from heat and cool completely.
• Whip butter, sugar and vanilla.
• Add milk and cornstarch mixture a little at a time, while whipping at high speed.
• Frost cooled cake.