Prot: 3 g, Carbs: 4 g, Fat: 4 g, Cal: 69 (for 1/12 recipe, as on a cupcake).

Prot: 13 g, Carbs: 14 g, Fat: 18 g, Cal: 276 (for 1/3 recipe, as a snack).


This Irish Cream Protein Frosting is part of my Guinness Whiskey Irish Cream Protein Cupcakes recipe, but I’m posting it here separately so you can have the macros for just the frosting.

Since I often make protein frosting as a snack, I’ve set the serving size below to be 1/3 of the recipe. Enjoy!

Irish Cream Protein Frosting
Nutrition Information
  • Serving size: ⅓ recipe
  • Calories: 276
  • Fat: 18g
  • Carbohydrates: 14g
  • Sugar: 5g
  • Fiber: 2g
  • Protein: 13g
Prep time: 
Total time: 
Makes enough frosting for 12 small cupcakes, or 3 snack-sized servings.
  1. Drain and rinse the soaked cashews.
  2. Blend the cashews with the Irish cream, water, and whey until smooth.
  3. If using to frost cupcakes, let the frosting firm up in the freezer for about 20 minutes.
  4. Enjoy!
A note about substitutions: you might try substituting casein protein for the whey, but you might then need to adjust your liquid amounts. You also might try substituting greek yogurt for the cashews and water.