Champagne Buttercream Frosting

Champagne Buttercream Frosting

Silky buttercream infused with reduced champagne for a subtle, sophisticated flavor.

Total 45 min Makes 48 oz Calories 195/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Kosher

Allergens

Dairy

This buttercream gets its delicate flavor from champagne reduced down to concentrate its character without adding excess liquid. Light, fluffy, and spreadable, it works beautifully on celebration cakes, cupcakes, or anywhere a hint of elegance is welcome. The reduction technique keeps the frosting stable while still delivering a noticeable champagne note.

Ingredients

  • 1 1/2 cups champagne
  • 1 1/2 cups unsalted butter, softened
  • 5 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon heavy cream, as needed

Method

  1. Pour the champagne into a small saucepan and bring to a simmer over medium heat.

  2. Simmer the champagne until reduced to about 1/4 cup, 8 to 10 minutes, swirling occasionally.

  3. Pour the reduced champagne into a small bowl and let cool completely to room temperature.

  4. In a large bowl, beat the softened butter with an electric mixer on medium speed until pale and creamy, about 2 minutes.

  5. Reduce the mixer speed to low and gradually add the powdered sugar, one cup at a time, beating well after each addition.

  6. Add the cooled champagne reduction, vanilla extract, and salt, then beat on medium-high speed until light and fluffy, about 2 minutes.

  7. If the frosting is too thick, beat in heavy cream a teaspoon at a time until the desired spreading consistency is reached.

  8. Use immediately to frost cooled cakes or cupcakes, or cover and refrigerate until ready to use.

Rate this recipe

★ 3.3 (1)

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    Champagne Buttercream Frosting

    This buttercream gets its delicate flavor from champagne reduced down to concentrate its character without adding excess liquid. Light, fluffy, and spreadable, it works beautifully on celebration cakes, cupcakes, or anywhere a hint of elegance is welcome. The reduction technique keeps the frosting stable while still delivering a noticeable champagne note.

    45 min 48 oz 195 cal

    Ingredients

    • 1 1/2 cups champagne
    • 1 1/2 cups unsalted butter, softened
    • 5 cups powdered sugar, sifted
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 1 tablespoon heavy cream, as needed

    Method

    1. 1

      Pour the champagne into a small saucepan and bring to a simmer over medium heat.

    2. 2

      Simmer the champagne until reduced to about 1/4 cup, 8 to 10 minutes, swirling occasionally.

    3. 3

      Pour the reduced champagne into a small bowl and let cool completely to room temperature.

    4. 4

      In a large bowl, beat the softened butter with an electric mixer on medium speed until pale and creamy, about 2 minutes.

    5. 5

      Reduce the mixer speed to low and gradually add the powdered sugar, one cup at a time, beating well after each addition.

    6. 6

      Add the cooled champagne reduction, vanilla extract, and salt, then beat on medium-high speed until light and fluffy, about 2 minutes.

    7. 7

      If the frosting is too thick, beat in heavy cream a teaspoon at a time until the desired spreading consistency is reached.

    8. 8

      Use immediately to frost cooled cakes or cupcakes, or cover and refrigerate until ready to use.