BAILEYS BUTTERCREAM ICING
250 g unsalted butter, softened
500 g pure icing sugar, sifted
1 teaspoon vanilla bean extract or paste
3 tablespoons BAILEYS AUSTRALIA RIVERMINT & CHOCOLATE LIQUEUR
To make the icing, use a stand mixer with the paddle attachment, and beat the butter on medium speed until nice and creamy. The colour should turn a pale yellow. Set your timer and give yourself a good 8-10 minutes.
Grab a dessert spoon and start adding the icing sugar a spoonful at a time. Slow the mixer down with every addition, then beat it a little faster to help it dissolve into the butter. When you are down to your last cup of icing sugar, add the vanilla and the BAILEYS AUSTRALIA RIVERMINT & CHOCOLATE LIQUEUR.
Spoon in the last of the icing sugar and beat for a further 3 minutes.
Grab your piping bag (check out my hack to fill it) and pipe your desired design onto the cake.