MAPLE IRISH WHISKEY BUTTERCREAMJacqueline
- 1 cup butter, room temperature
- 2 tablespoons maple extract
- 2 tablespoons Jameson or other Irish whiskey
- 4-6 cups confectioners’ sugar
Combine butter, maple syrup, Jameson and 2 cups confectioners sugar in a large bowl and beat at medium-high speed until smooth.
Add remaining sugar in gradually until frosting is thick enough to pipe easily. You may not use all the sugar. If icing is too dry, add additional milk until desired consistency is reached.