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
Enough to frost 12 to 15 cupcakes or one 8-inch cake
Crush the cherries slightly to bruise them. Place champagne and cherries in a saucepan on low heat. Reduce the liquid to almost ⅓ of its original quantity. Set aside covered to cool.Tip - by reducing the liquid we intensify the flavor while still keep the quantity the same.
In the bowl of a stand mixer with the paddle attachment, cream the butter for a minute until creamy.
Add the champagne reduction, salt, champagne extract, and vanilla extract - whip a minute more
Next, add powdered sugar one cup at a time until light and fluffy. If necessary you can add more champagne or whipped cream for consistency.Tip - If you want to pipe firm swirls I recommend not adding too much liquid.
Do a taste test and check if too stiff or still grainy. If necessary add one to two tbsp fresh cream or champagne. Whip some more.Tip - Powdered sugar made with beet sugar tends to stay grainy and may need more liquid to dissolve. Personally, I prefer to use powdered sugar made with cane sugar.
For cupcakes shown above - Fill a piping bag with buttercream and a large star piping tip/nozzle. Pipe a generous swirl on each cupcake.
Have vanilla buttercream on hand?
This is mostly applicable to cake decorators like me who already have buttercream in the fridge! If you have buttercream in the refrigerator and want to use it. This will work with any of these buttercream recipes - Swiss, Italian, French, German, or American buttercream frosting.The best way to do this -
Make and cool the champagne reduction as detailed below.
Fold ½ cup champagne reduction to 4 cups of buttercream
Add the champagne extract (optional)
Add pink food color if you wish (optional)
Whip until light and fluffy.
Consistency - the consistency of this buttercream will depend on the consistency of the original buttercream. If you need to frost a cake or pipe swirls on cupcakes. This works just great. However, if you need a more firm or stiff buttercream then you probably better off using the recipe from scratch below.
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