I love that this frosting really packs a punch of champagne flavor. It pairs so elegantly with white cake. Truly a match made in heaven!
Let me start by saying I just made this recipe for the first time today, and I was totally prepared to taste buttercream that was mad flavorful & delicious…however, I was NOT prepared to also experience the silkiest, smoothest buttercream I’ve ever made. I’m not exaggerating! I’m really obsessed with this frosting.
I’ve been using the same buttercream recipe my whole life, and that might now change…it’s THAT good. While following the steps, I noticed this kind of starts out as a thick royal icing. You mix the sugar and hot champagne reduction and then you add the fats and whip it up to make it fluffy and wonderful (vs. beginning with the butter, adding sugar and then your liquid). This was a new technique to me! I’d be interested to see how it goes using different flavors.
I spoke to the texture, so let me get back to the flavor. I love that this frosting really packs a punch of champagne flavor. The champagne is reduced and all that grapey-tangyness really pops! It pairs so elegantly with white cake. Truly a match made in heaven! Add a little soft, pink coloring and you have a beautiful dessert, in my case, a perfect mini cupcake trifle. 😉 I urge you to give this one a go!
Recipe by: Wicked Good Kitchen
- 4 cups confectioners sugar
- 1 cup champagne pink champagne or sparkling wine,
- ¼ teaspoon almond extract
- 2 sticks of salted butter at room temp
- 1 cup vegetable shortening
- A rosey pink food coloring paste
- In a small pot, pour in the champagne or sparkling wine and turn the heat on medium high.
- Bring to a boil and set a timer for 8 minutes.
- In the bowl of a mixer, measure in the powdered sugar.
- Once the champagne has reduced by half (it should take about 8 minutes), turn off the heat.
- With the mixer on, slowly pour in the champagne until fully incorporated. Scrape down sides as needed.
- With the mixer on low, add the butter & shortening, until creamy.
- Increase the speed to med-high, beating until fluffy (about 7-10min), scraping down the sides every so often.
- Tint the frosting as desired with the food coloring.
- Will frost a two- layer 9inch round-cake or 18-24 cupcakes.