Pink Champagne Buttercream

Name: Pink Champagne Buttercream
Prep time: 15 min
Cook time: 10 min
Ingredients: 4 cups (480 grams) 100% pure cane confectioners’ sugar, such as C&H® or Domino®, spooned into cup and leveled off, sifting not necessary; 1 cup (240 ml) champagne, pink champagne or sparkling wine, I used Santa Margherita Prosecco; 1/4 teaspoon (1.25 ml) pure almond extract, such as Nielsen-Massey®, optional; 1/2 cup (1 stick/113 grams) salted butter, at room temperature; 1/2 cup (1 stick/113 grams) unsalted butter, at room temperature; 1 cup (192 grams) organic palm shortening, such as Spectrum Organics®, at room temperature; Pink food coloring paste, all-natural, organic and kosher preferred such as ChefMaster®

Pink Champagne Buttercream was pinched from <a href="http://wickedgoodkitchen.com/pink-champagne-buttercream/" target="_blank">wickedgoodkitchen.com.</a>

"Made with a champagne reduction, our Pink Champagne Buttercream is creamy, silky, light and melts ethereally on the tongue while not being overly sweet. It’s the perfect buttercream frosting for special occasion cakes and cupcakes. And, it tastes just like it came from an upscale bakery! All-natural, egg and soy free with a dairy free variation...."

INGREDIENTS

•

4 cups (480 grams) 100% pure cane confectioners’ sugar, such as C&H® or Domino®, spooned into cup and leveled off, sifting not necessary

•

1 cup (240 ml) champagne, pink champagne or sparkling wine, I used Santa Margherita Prosecco

•

1/4 teaspoon (1.25 ml) pure almond extract, such as Nielsen-Massey®, optional

•

1/2 cup (1 stick/113 grams) salted butter, at room temperature

•

1/2 cup (1 stick/113 grams) unsalted butter, at room temperature

•

1 cup (192 grams) organic palm shortening, such as Spectrum Organics®, at room temperature

•

Pink food coloring paste, all-natural, organic and kosher preferred such as ChefMaster®

Go To Recipe

review