Champagne Buttercream
Calories: 14
Adjust Servings Here: 4 cups
Description
Every special occasion deserves a special frosting, that's what this pink champagne buttercream frosting is all about. Made with champagne reduction, light, and creamy. A perfect over cakes, cupcakes, macarons, or desserts
Ingredients
Enough to frost 12 to 15 cupcakes or one 8-inch cake
Champagne reduction
- 470 ml (2 cups) Champagne
- 4 Cherries (fresh or frozen)
Buttercream
- 226 g (8 oz) Unsalted butter room temperature
- 480 g (4 cups) Powdered sugar
- 120 ml (½ cup) Champagne reduction
- ½ tsp Kosher salt
- ¼ tsp Champagne extract optional
- ½ tsp Clear vanilla extract
Pink Champagne frosting
- 3 drops Pink gel food coloring
Instructions
Champagne Reduction
- In a small saucepan, combine the champagne and crushed cherries. Simmer on low heat until the liquid is reduced to about ⅓ of its original volume—approximately 15 minutes. Remove from heat, cover, and let cool completely.470 ml Champagne, 4 Cherries
Champagne Buttercream
- In a stand mixer fitted with the paddle attachment, beat the butter for 1 minute until light and creamy. Gradually add the powdered sugar, one cup at a time, alternating with the cooled champagne reduction. Beat on medium-high speed until fluffy—about 3–5 minutes. Add the salt, vanilla extract, and champagne extract. Whip for another 30–60 seconds. Add pink food coloring if desired, mixing just until blended.226 g Unsalted butter, 480 g Powdered sugar, 120 ml Champagne reduction , ½ tsp Kosher salt, ¼ tsp Champagne extract, ½ tsp Clear vanilla extract, 3 drops Pink gel food coloring
- Pipe and Decorate - Fill a piping bag fitted with a large star tip. Pipe swirls onto cupcakes, cake layers, or macarons.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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