Italian buttercream frosting…with champagne, of course!

21 May

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.

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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.

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One Response to “Italian buttercream frosting…with champagne, of course!”

Trackbacks/Pingbacks

  1. Champagne cupcakes | Sweets with Sara - May 21, 2013

    […] that you’ve made champagne frosting (wait, you haven’t? Go back and make champagne frosting. Right now. […]

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