Exact quantities, then the method.
An Irish cream latte sachet has more than one use: instead of drinking it, whisk it into a little milk and beat it through a proper buttercream. You get all that Irish cream flavour with no alcohol, in an icing that pipes beautifully onto cupcakes or sandwiches a cake together. The usual rules of good buttercream apply: have the butter properly soft, sift the icing sugar, and beat it long enough to go pale and light.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Irish Cream Buttercream recipe. Canonical: https://teas.co.uk/recipes/coffee/irish-cream-buttercream/
You'll need
- 1 sachet of Mokate Gold Premium Irish Cream Latte (14g)
- 20ml warm whole milk
- 150g unsalted butter, softened
- 250g icing sugar, sifted
- 1 stand mixer with paddle attachment (or hand whisk and bowl)
- 1 small bowl for the paste
Method
- Whisk the sachet powder into the warm milk in a small bowl until smooth, and set aside.
- Beat the softened butter on medium for a couple of minutes, until pale and fluffy.
- Sift in the icing sugar in three goes, beating slowly between each so it does not fly everywhere.
- Add the Irish cream paste and beat for a final minute, until smooth and light.
- Pipe onto cooled cupcakes with a star nozzle, or spread between cake layers.
- Tip: too stiff, beat in a teaspoon of milk; too soft, add a little more sifted icing sugar.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Mokate Gold Premium Irish Cream Latte, 10 Sachets 140g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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