Sweets: Bailey's Irish Cream Cookie Frosting

In a bowl, combine melted butter and melted chocolate, use a small whisk to combine well. Add vanilla and salt, blend thoroughly. Add confectioners sugar to bowl and incorporate melted ingredients until they are absorbed - this will only absorb a small amount of the sugar. Combine the Bailey's and milk. Add slowly to sugar mixture and whisk to blend. Continue to add liquids until frosting reaches a loose, spreadable consistency. This is a semi-hardshell frosting with a slight gloss. Excess can be stored in a covered container in refrigerator for up to 2 weeks. Bring to room temperature to use.


	Return to Recipe Index Sweets: Bailey's Irish Cream Cookie Frosting 1/4 c. Unsalted butter, melted 1 square Semi-sweet baker's chocolate, melted 1/2 tsp. Vanilla 1 pinch Salt 1 lb. Confectioner's sugar, sifted 4 Tbsp. Bailey's Irish Cream ^™ 1 Tbsp. Milk In a bowl, combine melted butter and melted chocolate, use a small whisk to combine well. Add vanilla and salt, blend thoroughly. Add confectioners sugar to bowl and incorporate melted ingredients until they are absorbed - this will only absorb a small amount of the sugar. Combine the Bailey's and milk. Add slowly to sugar mixture and whisk to blend. Continue to add liquids until frosting reaches a loose, spreadable consistency. This is a semi-hardshell frosting with a slight gloss. Excess can be stored in a covered container in refrigerator for up to 2 weeks. Bring to room temperature to use. Top of Page