- 3/4 cup (180ml) champagne or sparkling wine (use your favorite)
- 1 cup (230g) unsalted butter, softened to room temperature
- 4 cups (480ml) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- pinch salt
- In a small saucepan, bring the champagne to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down to 1/4 cup, about 7-10 minutes. Set aside to cool completely. You want it room temperature or cold.
- In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy, about 2-3 minutes. Add the confectioners’ sugar 1 cup at a time, beating on low at first then increasing to high speed. Once incorporated, add the next cup. Once creamy and combined, beat in 3 Tablespoons of the reduced champagne and the vanilla extract. Taste. Add the remaining reduced champagne if needed, then a pinch of salt if you’d like.
- Frosting can be made 2 days in advance, covered, and stored in the refrigerator until ready to use.
- Freezing Instructions: Freeze frosting for up to 3 months. Thaw in the refrigerator, then beat on medium speed with 1-2 Tablespoons of milk to smooth it out before using.
- After you reduce the champagne, make sure it cools to room temperature. Why? Because it will melt the butter in your frosting! Whenever I make champagne frosting, I reduce down the champagne once the cake or cupcakes come out of the oven. That way the champagne can cool down as the cake cools down.
- This recipe is enough to frost 14-15 cupcakes, 32-36 mini cupcakes, or one 2 layer cake.
Keywords: frosting, champagne, buttercream