Irish cream has always been a staple in Irish desserts.
But over the past few years, it’s been a trend to try out your favorite Irish cream on your favorite food item — even if it’s just a slice of buttercream, or a few extra drops of milk.
Now, you can make your own Irish cream, as long as you’ve got the ingredients you want to try.
It’s also not difficult to find ingredients online — and the ones you can get are usually cheaper than your local grocery store.
Baileies Irish Cream Ingredients Irish Cream 1 cup heavy cream, divided 3 tbsp unsalted butter, softened 1 tbsp unsweetened cocoa powder 1 cup milk 2 tsp vanilla extract 1 cup sugar 1 egg 1/4 cup almond flour 1/2 tsp salt 1/3 cup flour, sifted 1/8 tsp baking powder 1 tsp baking soda 2 tsp almond extract 3 tbsp water 1/6 tsp salt For the Cream Cheese Filling: 1 cup finely chopped fresh strawberries 1/1 cup finely sliced almonds (optional) Directions Line a large mixing bowl with a large piece of parchment paper and set aside.
Whisk together the cream cheese and the butter until smooth.
Pour the buttercream into the bowl and mix until completely combined.
Add the remaining ingredients, including the milk and the vanilla extract, and whisk until smooth (do not overmix).
Add all the flour to the bowl, and stir until combined.
Pour into the prepared bowl and fold in the egg.
Fold in the almond flour and the water until just combined.
Fold again into the dough.
Add a few drops of the baking powder to each of the doughs and stir well.
Place on a greased cookie sheet and sprinkle with the almond extract.
Cover with a plastic wrap and refrigerate for at least two hours.
For the Cake: In a large bowl, whisk together the powdered sugar, almond extract, milk and salt.
In a separate bowl, beat together the egg, almond flour, and baking powder until well combined.
Beat in the flour mixture until well incorporated.
Fold the dough in until just incorporated.
Add about 1/7 of the mixture to the batter and fold to incorporate.
Gently fold in another 1/5 of the batter until just covered.
Cover and refrigerated for at at least one hour.
For The Creme: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream until smooth and fluffy.
Fold on medium speed until just blended.
Fold over the remaining flour and mix on low speed until well blended.
Divide the batter among four greased 8-inch cake pans.
Bake in preheated 375 degrees F oven for 12-15 minutes or until a toothpick inserted in the center comes out clean.
Let cool for a minute, then transfer to a wire rack to cool completely.
Notes You can also use these for baking pies, or even to make a cake crust. 3.5.3208