Champagne Buttercream Frosting
Fluffy and incredibly smooth frosting with a bright hint of champagne creates the perfect addition to your most festive cakes or cupcakes. Pop some bubbly and enjoy this buttercream that’s basically a party in dessert form.
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I was all ready to talk about how the last two weeks of 2020 were like a sucker punch, but then today happened.
Then a coup happened.
It put things—even a very terrible combination of horrible events—into perspective. I have no words and don’t want to add to the noise of the coup in DC. I’m just…shocked and appalled and disappointed and sad. And angry.
This isn’t America. This isn’t who we are. Being better starts with each of us. With what we say, what we share, what we support, even what we ignore.
Please choose wisely.
Champagne Buttercream
On an entirely different note…buttercream? Haha. This is from my champagne cupcakes, but it’s so good it merits its own post. And it’s really easy to make!
I’ve spent a couple years trying to master champagne desserts that actually taste like champagne. The trick is reducing your champagne correctly. Reducing it for too long removes the champagne flavor. Not reducing enough either alters the consistency of your dessert or doesn’t have enough flavor.
So, based on research and experience, I found that reducing over medium heat for 10-15 minutes does the trick.
I also suggest planning ahead. You don’t need a lot of champagne for this recipe, so just be sure you have a plan for the rest of that bottle! Or, you can buy a half bottle, which will leave you about a glass leftover to enjoy. Just be sure to pick a champagne you like, since the flavor definitely comes through.
How to make champagne buttercream
First, reduce just over a cup of champagne until you have about 1/3 of what you started with—about 3 ounces. Do this over medium heat or you’ll be waiting forever.
Let that cool completely. I suggest taking your butter out once the champagne is done so they can meet at room temperature in about an hour. If your champagne isn’t cool to the touch by then, put it in the fridge for 5-10 minutes.
Beat the butter until smooth.
Add powdered sugar, one cup at a time, beating until smooth.
After adding 4 cups of powdered sugar, add your champagne, vanilla, and salt. Beat until smooth.
Taste, adding more sugar or champagne as needed. Beat on high for about a minute to fluff up the frosting a little.
Enjoy!
Notes for this recipe
Don’t burn your champagne
Simmering over medium is key, in my opinion. You don’t want to full on boil for the whole time, which will burn your champagne. You also don’t want to simmer over low, which will do nothing. I tried that once and, after probably 45 frustrating minutes, I had a bitter tasting reduction. Stick with medium heat and adjust slightly to keep it at a solid simmer.
Start with the minimum amounts
Don’t add all the powdered sugar or champagne right away. Start with the minimum amount of each (4 cups and 4 tablespoons, respectively). You can definitely add more as you go, but you really need to taste it once it’s all come together with the vanilla and salt. That’s key with any American buttercream. Adding too much sugar is overwhelming and adding too much champagne creates a soupy frosting. So, follow the directions and add things slowly!
How to make mimosa or pink champagne buttercream
To make this a mimosa buttercream, add 1-2 tablespoons finely grated orange zest (optional) and 1/8 teaspoon orange extract (or to taste) when you add the vanilla. You can also add a tiny amount of orange gel food coloring. To make it pink champagne, use…pink champagne! Also, add a small amount of pink gel food coloring. Don’t use liquid coloring, or it will thin out the frosting too much.
My buttercream tools
Here are my must-have tools I use for making this buttercream. Affiliate links provided.
You might also like:
Champagne Cupcakes with Champagne Buttercream
- cook time: 10-15 minutes
- prep time: 5 minutes
- total time: 20 minutes
yields: about 2 cups (enough to frost 24 cupcakes)
Ingredients:
for the champagne buttercream
- 1 ½ cups (3 sticks) European style butter, room temperature
- 4-6 cups powdered sugar
- 9 ounces champagne (reduced)
- 2 teaspoons vanilla extract
- couple pinches salt
Instructions:
to reduce your champagne
- First, reduce your champagne. If making this with my champagne cupcakes, reduce the full amount for both cupcakes and frosting at the same time. I’ve found the best way is to first measure out how much you need in the end (in this case, just over ⅓ cup). Pour that much plain tap water into your small saucepan, and make a mental note of how high that level is. This is how low you want the champagne to reduce to.
- Next, pour a little over a cup of a champagne you like into the small saucepan and bring to a boil then reduce heat to medium and simmer until reduced to just over ⅓ cup. It should take about 10 minutes. See note in post for more details on not burning your champagne. Set aside to cool completely. This can be done a day or two ahead of time if sealed tightly in a jar.
to make the buttercream
- Beat the room temperature butter on high until smooth, about 30 seconds. Add 1 cup of the powdered sugar and beat on low then slowly increase to high (to avoid a sugar cloud). Beat on high for about 30 seconds, until completely smooth. Continue this process until you’ve added 4 cups powdered sugar.
- Scrape down the bowl then add 4 tablespoons of the champagne reduction and blend until smooth. Then add the vanilla and salt and beat again until smooth. You may need to beat on high to incorporate it smoothly.
- Taste the buttercream, adding another 1-2 tablespoons of champagne or another cup or two of powdered sugar, as needed. 4 tablespoons champagne and about 5 cups powdered sugar was perfect for me.
- Scrape down the bowl then beat on high for 1-2 minutes, just to fluff up the frosting. This is optional but creates a great texture. to pipe rosettes
- Place buttercream in a piping bag fitted with a 1M piping tip. To create the rosettes you see here, start in the center and create a tight spiral with no gaps between lines. Finish with gold sanding sugar (optional).
Enjoy! Frosting can be made ahead and stored in an airtight container on the counter overnight, in the fridge for 2-3 weeks, or the freezer for 1-2 months. If chilled, defrost on the counter for a few hours then beat again on high until smooth.