frankdiabetes
Posted 15 Jul 2010 , 10:56pm
post #61 of 63
Joshua_Alan, when you subbed in the Bailey's Irish Cream, did you sub in for the milk or the flavoring? I'm just about to do the same thing (chocolate stout cake with Jameson chocolate ganache and Irish cream buttercream) and was wondering about flavoring the buttercream. Thanks!
Joshua_Alan
Posted 15 Jul 2010 , 10:59pm
post #62 of 63
Quote:
Originally Posted by frankdiabetes
Joshua_Alan, when you subbed in the Bailey's Irish Cream, did you sub in for the milk or the flavoring? I'm just about to do the same thing (chocolate stout cake with Jameson chocolate ganache and Irish cream buttercream) and was wondering about flavoring the buttercream. Thanks!
Joshua_Alan, when you subbed in the Bailey's Irish Cream, did you sub in for the milk or the flavoring? I'm just about to do the same thing (chocolate stout cake with Jameson chocolate ganache and Irish cream buttercream) and was wondering about flavoring the buttercream. Thanks!
The flavoring. I still used 1 T of vanilla, but added 2 T of Baileys and it came out wonderfully.
frankdiabetes
Posted 15 Jul 2010 , 11:31pm
post #63 of 63
Ah thanks. I was going to replace the milk but thought it might be a bit boozy. I think I'll use your suggestion instead.
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