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
- 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
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.