I realized somewhere along the line, I was talking to the SMBC.
"Oh, you didn't like it. You've curdled on me. I'm soooo sorry! Please forgive me!"
And then I realized, I'm more powerful than a bowl of butter. I was going to beat it into submission....
Once it came together again, in went the Baileys.
I wish you could smell the glorious victory.
Baileys Swiss Meringue Buttercream
makes about 4 cups
1 cup sugar
4 large egg whites
3 sticks unsalted butter at room temperature
1/3 cup Baileys Irish Cream
Whisk the sugar and egg whites in the bowl of your stand mixer over simmering water until the mixture is smooth and the sugar is no longer grainy. Remove from heat and beat with the mixer until you have stiff (not dry) peaks. This should take about 10 minutes on medium-high speed. Once the bottom of the bowl is cool to touch, add the softened butter, two tablespoons at a time. If the butter is too cold or firm, the buttercream may curdle and separate. If this happens, continue to beat for several minutes to smoothen out the buttercream. Add the Baileys and mix. Once mixured is combined, switch to paddle attachment and continue to beat until smooth and fluffy.
This buttercream freezes beautifully to be stored for future use. Make sure to bring it to room temperature before re-beating with paddle attachment or the buttercream will curdle.