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Pink Champagne Buttercream

Champagne ReductionCrush 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.

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Pink Champagne Buttercream

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

Preparation Time10 Minutes
Cook Time15 Minutes

Nutrition Information

Calories284
Carbohydrates40.8
Fat10.8
Saturated Fat6.7
Cholesterol22
Sodium102
Sugar39.4

Ingredients

  • 2 cups Champagne
  • 4 Cherries
  • 8 oz Unsalted butter room temperature
  • ½ tsp Salt
  • 4 cups Powdered sugar
  • ¼ tsp Champagne extract
  • ½ tsp Clear vanilla extract
  • 2 tbsp Whipping cream or more champagne

Preparation

1

In the bowl of a stand mixer with the paddle attachment, cream the butter for a minute until creamy.

2

Add the champagne reduction, salt, champagne extract, and vanilla extract - whip a minute more

3

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.

4

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.

5

For cupcakes shown above - Fill a piping bag with buttercream and a large star piping tip/nozzle. Pipe a generous swirl on each cupcake.

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