Champagne frosting (now with double the bubbles!)

22 May

I love a good Italian buttercream frosting, but that is the high maintenance version of sugary delight. It takes specific ratios, and doesn’t leave much room for creativity.

A good frosting based on butter and powdered sugar on the other hand…that you can whip together with little regard for measurements…and a lot more booze. Obviously, my kinda frosting. Like the previous recipe, you can use this on champagne cupcakes, or just eat it with a spoon. (I won’t tell anyone)

ImageChampagne frosting

Note: all measurements are approximate. keep adding until it’s the consistency you want – you really cannot mess up this frosting.

3-4 cups powdered sugar

2 sticks butter (softened)

1/2 cup champagne

1) Whip the butter with 2 cups of powdered sugar in a stand mixer, then add the champagne and an additional cup of powdered sugar.

2) If this is the consistency you want – bingo. If not, add more powdered sugar until it is the right consistency. If it ends up too dry – add a bit more champagne.

3) Enjoy.

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5 Responses to “Champagne frosting (now with double the bubbles!)”

  1. akibee May 22, 2013 at 12:00 PM #

    My shipping address is
    Aki Braun
    ███ ███████ Ave
    Milwaukee, WI █████

    • Sara Lang May 22, 2013 at 12:01 PM #

      But then I don’t get to see you! I like the plan where you come to visit and eat all the baked goods much better….

  2. Michelle May 22, 2013 at 12:14 PM #

    I love this! Very creative, Sara! Thanks for sharing 🙂

  3. Michelle May 22, 2013 at 12:14 PM #

    I love this! How creative. I love me some booze in cupcakes. Thank you for sharing this!

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