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)
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.