We were gathered together at Barb’s for an early mid-week lunch.
The wine – ermmm Fruit Salad – was not flowing, because Mira needed to get to work that afternoon, but we had begun planning the menu for our next Book Club Gathering.
Iberian Meatballs? No problem, and… I thought I could serve them with a batch of Gluten-Free Cauliflower Waffles. Then, Barb put in a request for gluten-free Brownies (Mira) and…
a rather specific frosting from me.
Baileys Irish Crème, to be precise.
So… I did some research and found a few possibilities; then immediately switched stuff up.
Nice frosting!
INGREDIENTS
•8 oz cream cheese, softened
•3 cups confectioner’s sugar*
•1/8 – 1/4 tsp black pepper (trust me)
•1/4 cup Irish crème liqueur
•Heavy cream or milk
Note: I used two tablespoons each of Espresso Crème and Original.
*Or more, if you like.
Whip the cream cheese with the sgar in a mixer bowl until well blended and fluffy.
Add the Irish crème and the pepper (it works, truly); and continue to whip.
If you think it needs it, ad heavy cream or milk by tablespoons, then whipping again, to get your frosting to the desired thickness/consistency.
Stash in the fridge until your friend Mira brings the gluten-free brownies (quite good, from a mix at ALDI), then frost and serve.
Barb, sadly missed out, but don’t feel too bad for her, she had scored Hamilton tix for that day, so…