Champagne Buttercream
- Anthology of Crumbs
- Oct 3
- 1 min read
1
Searing the Beef
For a more concentrated flavour, reduce the champagne briefly before adding.
A sparkling rosé or prosecco can be substituted for variation.
If too thick, add 1 teaspoon extra champagne at a time until smooth.
Notes
1
In a stand mixer fitted with a paddle attachment, cream the butter and sugar on high speed until pale yellow. Scrape down the sides of the bowl.
2
Add the champagne and then continue beating until the buttercream is light and fluffy.
3
Make sure to pour yourself a little glass while you are working, because you do not want any of that champagne going to waste.
Instructions
1 cup (225 g) butter (room temperature)
3 cups (360 g) icing sugar (sifted)
6 tablespoons (90 ml) champagne
Champagne Buttercream
Anthology of Crumbs
This recipe is a combination of two of my favourite things: champagne and buttercream. The result is a frosting that feels celebratory with every bite, light, fluffy, and laced with the delicate flavour of sparkling wine. It turns even the simplest cupcake into something festive, and layered over a cake it becomes the kind of show-stopping finish that belongs at birthdays, anniversaries, or New Year’s Eve.
Servings :
About 2 cups
Calories:
Prep Time
10 min
Cooking Time
0
Rest Time
0
Total Time
10 min
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