- 4
- 25 mins
- 25 mins
Ingredients
- 4 cups (480 grams) 100% pure cane confectioners’ sugar, such as C&H® or Domino®, spooned into cup, leveled off & sifted
- 1/2 cup (120 ml) boiling Baileys® Irish Cream liqueur
- 2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®
- 1/4 teaspoon (1.25 ml) pure almond extract, such as Nielsen-Massey®, optional
- 1/2 cup (1 stick/113 grams) salted butter, at room temperature
- 1/2 cup (1 stick/113 grams) unsalted butter, at room temperature
- 1 cup (192 grams) organic palm shortening, such as Spectrum®, at room temperature
Preparation
Step 1
Using an electric stand mixer fitted with paddle attachment, place sifted confectioners’ sugar into work bowl. Carefully pour boiling Baileys® liqueur over confectioners’ sugar in a steady stream with mixer on low speed (stir). Increase mixer speed to medium and beat, scraping down sides of bowl with rubber spatula, until sugar dissolves, mixture is smooth and cooled to room temperature, about 3 minutes. Add extract(s) and mix until well blended. Add butter and shortening and beat on low (stir), scraping down sides of bowl as necessary, until creamy and almost fully incorporated. Gradually increase mixer speed to medium to medium-high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula, about 6 to 8 minutes.