As I started to brainstorm ideas for champagne week, I knew that frosting was a key component of my plans. It’s (usually) easy to make, and versatile, and besides, everyone loves frosting.
That said, I didn’t quite think through how difficult making an Italian buttercream frosting hold champagne would be. It worked, though I will say that the champagne frosting recipe I’m putting up later today is probably best if you want a really boozy experience.
Champagne Italian Buttercream Frosting
3/4 cup sugar
1/4 cup water
5 large egg whites
2 cups (4 sticks) butter – unsalted. Room temperature but not melted.
1 tsp vanilla
3-4 splashes champagne
1) Over medium heat, bring 1/2 cup sugar and 1/4 cup water to a boil. Cook until it reaches the soft ball stage (240 degrees F as measured on a candy thermometer)
2) While the sugar mixture heats, beat the eggs whites in a stand mixer until slightly frothy. Add the remaining sugar, and whip until soft peaks form.
3) Once the sugar mixture boils, pour into the egg whites while mixing on medium-high speed. Mix for 2-3 minutes, or until the egg whites are once again holding a soft peak.
4) Let sit for 5-10 minutes, or until the bowl is mostly cool.
5) Cut butter into small pieces (approx 1 tablespoon) and add while mixing on medium speed. Mix until fully incorporated.
6) Add in vanilla and a few splashes of champagne (not an exact measure – mostly, you don’t want to add too much liquid here). At this point, you’ll want to remove the bowl from the stand mixer and mix with a large plastic spoon or spatula. Mix until just incorporated.
7) Try not to eat with a spoon. No, really. Just try.