Baileys Caramel Buttercream Frosting

• 3 large eggs
• 4 large egg yolks
• 1/2 cup water
• 2 cups sugar
• 3 cups butter, at room temperature
• 1/2 teaspoon salt
• 4 tablespoons Baileys caramel irish cream

1. Using a mixer fitted with a whisk attachment, whip the eggs and yolks in a large bowl on high speed for about 5 minutes.
2. In a medium saucepan, combine the water and sugar; simmer until it reaches the soft ball stage, registering between 234 and 240F on a candy thermometer.
3. Immediately transfer the syrup to a large heatproof liquid measuring cup. In a slow, thin stream, add the sugar mixture to the egg mixture., mixing on low speed the entire time.
4. Increase the speed to medium and beat about 7 minutes, until the syrup has cooled. Add the butter, half a stick at a time, beating on medium after each addition.
5. Once all of the butter has been added, beat on medium speed until the frosting thickens slightly, about 3 minutes. Stir in the salt and Irish Cream.

eggs, egg yolks, water, sugar, butter, salt, caramel irish cream

Taken from www.food.com/recipe/baileys-caramel-buttercream-frosting-255317 (may not work)