Irish Cream Buttercream

teas.co.uk · 10 min · Makes 350g

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

1. Whisk the sachet powder into the warm milk in a small bowl until smooth, and set aside.
2. Beat the softened butter on medium for a couple of minutes, until pale and fluffy.
3. Sift in the icing sugar in three goes, beating slowly between each so it does not fly everywhere.
4. Add the Irish cream paste and beat for a final minute, until smooth and light.
5. Pipe onto cooled cupcakes with a star nozzle, or spread between cake layers.
6. Tip: too stiff, beat in a teaspoon of milk; too soft, add a little more sifted icing sugar.

Recipe: https://teas.co.uk/recipes/coffee/irish cream buttercream/