Can I substitute irish cream for the water in a butter cream recipe? It sounds so yummy to me but want to see if anyone has tried it before.
Thanks,
Michele
Thanks. It is the actual liquer. Does the alcohol evaporate? I am assuming it does.
Oops, sorry I didn't read carefully enough. I don't know for sure, but if you search recipes on here, I am sure I have seen recipes where alcohol was used. Look under Mimosa Cake. Champagne is used in the buttercream, it might help you with measurements.
Here it is.
Champagne buttercream:
Let your champagne go flat before making your icing. Just leave it out overnight.
21/4 c. sugar
3/4 c. water
1 1/2 c. egg whites ( about 12 large)
1/4 t. salt
1 t. cream of tartar
2-21/2 lb. unsalted Butter ( at cool room temperature 65-70 degrees)
1/2 c. Moscato
3 T. Cointreau liqueur
3 T. white cream de cacao
The alcohol only evaporates with heat.
And, contrary to popular belief, there is still some amount of alcohol left after cooking with it. (Not a huge amount... it depends on the type of cooking done with it.)
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