Use this luscious Champagne Buttercream to frost our Champagne-infused New Year's Cake, or any of your other favorite cake or cupcake recipes that could use a sparkling upgrade.
2 cups (16 oz.) salted butter, softened
8 cups powdered sugar
7 to 8 Tbsp. (3 1/2 to 4 oz.) Champagne or sparkling wine
1 tsp. vanilla extract
How to Make It
Beat butter with a heavy-duty stand mixer on medium speed until creamy; gradually add powdered sugar alternately with Champagne, adding last tablespoon of Champagne 1 teaspoon at a time, if needed, until frosting is creamy and smooth. Stir in vanilla. Increase speed to high, and beat until fluffy, 1 to 2 minutes.
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