Bailey’s Buttercream Frosting


Bailey’s Buttercream Frosting

July 2, 2015

The recipe is courtesy of the incredibly talented Sugar & Snapshots, found at:


3/4 Cups of Warm Water

5 Tablespoons of Meringue Powder

1 Teaspoon Cream of Tartar

2.25 lbs. of Powdered Icing


In a medium metal bowl, add the egg whites and whisk them with a pinch of salt to break them up. Add the sugar to the egg whites and whisk until incorporated. Place bowl over a pan of simmering water, and continue to whisk until the sugar has melted into the egg whites. When you rub it between your fingers, it should feel smooth, not gritty.

Once it is smooth, transfer to the bowl of a mixer and whisk on medium high for 7-10 minutes until it has almost tripled in volume and the bowl is cool enough to touch. It should resemble marshmallow fluff in texture and have very stiff peaks.

When your egg whites are at this stage slowly add in butter. You will notice it does appear to look curdled after you have added in all of the butter, but keep mixing and it will come together. Taste and add powdered sugar to desired sweetness. I add about 1/2 cup of sugar.

Add the Bailey's Irish Cream and mix only to incorporate, but be careful to not over mix it. Taste and add sugar as needed. Mix it for 30 seconds.

Place into piping bag and pipe onto cooled cupcakes.