How To Make Champagne Frosting
Spiked with a hint of champagne, this homemade champagne frosting is a tasty addition to any decadent dessert! It’s easy, and only needs 5 ingredients.
In a small saucepan, bring the champagne to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer for about 7 to 10 minutes until reduced down to ¼ cup.
Set aside to cool completely. Have it at 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 for about 2 to 3 minutes until completely smooth and creamy. 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 add a pinch of salt if desired
Serve over cupcakes or cake, and enjoy!
- The frosting can be made 2 days in advance, covered, and stored in the refrigerator until ready to use.
- Freezing Instructions: Freeze the frosting for up to 3 months. Thaw in the refrigerator, then beat on medium speed with 1 to 2 tablespoons of milk to smooth it out before using.
- After reducing the champagne, make sure it cools to room temperature because it will melt the butter in the frosting. That way the champagne can cool down as the cake cools down.
- Calories: 912.88kcal
- Fat: 46.03g
- Saturated Fat: 29.15g
- Trans Fat: 1.86g
- Monounsaturated Fat: 11.93g
- Polyunsaturated Fat: 1.73g
- Carbohydrates: 121.04g
- Sugar: 117.96g
- Protein: 0.51g
- Cholesterol: 122.01mg
- Sodium: 516.02mg
- Calcium: 19.22mg
- Potassium: 48.99mg
- Iron: 0.21mg
- Vitamin A: 388.17µg
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