This bourbon-laced frosting has the perfect balance of booziness and sweetness.
We found that adding just 2 tablespoons of bourbon to the frosting gave us the right level of booziness. A simple swap of light brown sugar for granulated sugar gave us a deep caramel flavor throughout. Adding marshmallow crème to the frost…Read More
We developed this recipe using Bulleit Bourbon.
Whisk brown sugar, cream, and bourbon in bowl until combined. Microwave, whisking every 15 seconds, until smooth, about 1 minute. Set aside.
Using stand mixer fitted with whisk attachment, whip butter and salt on medium speed until smooth, about 1 minute. Reduce speed to low and slowly add confectioners' sugar. Increase speed to medium and whip until smooth, about 2 minutes, scraping down bowl as needed. Add marshmallow crème, increase speed to medium-high, and whip until light and fluffy, 3 to 5 minutes. Reduce speed to low and slowly add brown sugar mixture. Increase speed to medium-high and whip to incorporate, about 1 minute, scraping down bowl as needed. (Frosting can be refrigerated for up to 24 hours; let come to room temperature before using.)