Champagne Buttercream

champagne buttercream
 

Champagne Buttercream


Makes: 8 mini cupcakes, 6 regular cupcakes         Prep time:         Cook time:

Ingredients:
  • 150 gr Confectioners sugar, sifted
  • 55 gr Butter, softened
  • 15 gr Champagne, cold
  • Directions:
    1. Preheat the oven to 300 F, line a baking tray with parchment paper.
    2. Sift the powdered sugar on top of a piece of parchment paper. In the bowl of a stand mixer set with the paddle attachment place the butter. Cream the butter for a good 5- 7 minutes. The butter should be pale yellow, almost white. Stop the mixer, 2-3 times in between and scrape the sides and bottom of the bowl.
    3. Scrape the bowl one more time, and add half of the confectioners sugar to the butter. Start the mixer on slow. As you see small/ medium size crumbs start to form increase mixer speed. Stop the mixer at two different times, scrape the bowl and continue mixing and medium/ high speed. Before adding the powdered sugar scrape the bowl, and pour the sugar. Let it cream at medium/high speed for 4 minutes. Stop the mixer, scrape the bowl and add the Champagne. Continue mixing until you reach a creamy and shiny buttercream.

    ** TIP: The buttercream will stay fresh in the refrigerator for up to two weeks or at room temperature for 5 days. To use, remove from refrigerator, let it sit at room temperature for 15 minutes, place on mixer and mix until desire consistency is reached.