Irish Cream Frosting

by Kathy Malloy Valenzuela

Ingredients:
6 egg yolks
3/4 cups sugar
1/2 cup light corn syrup
1 cup unsalted butter, softened
2 TB Bailey's Irish Cream (or more, to taste)

Directions:
1. In a large mixing bowl, beat yolks until light in color.
2. Combine sugar and corn syrup in a small saucepan and heat, stirring constantly, until sugar dissolves and syrup comes to a rolling boil, the entire surface covered with large bubbles.
3. Remove from heat and immediately pour into yolk mixture, beating on medium speed. Don't allow syrup to fall directly onto beaters.
4. Continue beating until completely cool.
5. Gradually beat in the softened butter and Bailey's Irish Cream. If frosting will be refrigerated, be sure to bring it to room temperature before re-beating and frosting.