irish cream espressO buttercream

AuthorHeather WallaceCategoryDifficultyBeginner

Top your baked goodies this St. Patrick's day with espresso and Irish Cream infused swiss meringue buttercream.

Any Irish Cream will work but I like the taste of Bailey's the best... be sure to use espresso powder and not instant coffee as well to get the best results.

Yields1 Serving
Prep Time30 minsCook Time10 minsTotal Time40 mins
 6 large egg whites, room temperature
 1 cup sugar
 4 sticks unsalted butter, softened but still cool, cut into 1/2 inch pieces
 2 oz white chocolate, melted and cooled to room temperature
 2 tbsp espresso powder
 4 tbsp Irish Cream Liqueur (I like using Bailey's)
Heat Egg Whites . . .
1

In a large metal mixing bowl combine 1 cup of sugar and 6 room temperature egg whites, place over simmering water.

Whisk constantly until the sugar melts and the mixture is very thin and warm about 10 minutes.

Whisk Egg Whites . . .
2

Remove bowl from heat and transfer to an electric mixer bowl and whisk on high speed until stiff peaks form about 5 minutes.

3

Reduce speed to low and continue to beat until cool, about 15 more minutes.

Meanwhile, place 2 ounces of white chocolate in a bowl over simmering water and stir occasionally until melted, remove from heat. Set aside to cool.

Add Remaining Ingredients . . .
4

Cut 4 sticks of soft but cool butter into 1/2 inch pieces, beat into egg whites on low speed. The mixture may curdle before coming together.

5

Gradually beat in the melted and cooled white chocolate, and 2 tablespoons espresso powder (not instant coffee).

6

Slowly stir in 4 tablespoons of Irish Cream Liqueur, scraping the sides to incorporate.

Re-beat occasionally to maintain a smooth texture.

Ingredients

 6 large egg whites, room temperature
 1 cup sugar
 4 sticks unsalted butter, softened but still cool, cut into 1/2 inch pieces
 2 oz white chocolate, melted and cooled to room temperature
 2 tbsp espresso powder
 4 tbsp Irish Cream Liqueur (I like using Bailey's)

Directions

Heat Egg Whites . . .
1

In a large metal mixing bowl combine 1 cup of sugar and 6 room temperature egg whites, place over simmering water.

Whisk constantly until the sugar melts and the mixture is very thin and warm about 10 minutes.

Whisk Egg Whites . . .
2

Remove bowl from heat and transfer to an electric mixer bowl and whisk on high speed until stiff peaks form about 5 minutes.

3

Reduce speed to low and continue to beat until cool, about 15 more minutes.

Meanwhile, place 2 ounces of white chocolate in a bowl over simmering water and stir occasionally until melted, remove from heat. Set aside to cool.

Add Remaining Ingredients . . .
4

Cut 4 sticks of soft but cool butter into 1/2 inch pieces, beat into egg whites on low speed. The mixture may curdle before coming together.

5

Gradually beat in the melted and cooled white chocolate, and 2 tablespoons espresso powder (not instant coffee).

6

Slowly stir in 4 tablespoons of Irish Cream Liqueur, scraping the sides to incorporate.

Re-beat occasionally to maintain a smooth texture.

irish cream espressO buttercream
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