This Champagne Buttercream frosting is a creamy, silky, and light Swiss Merinuge buttercream infused with champagne flavor. It is not overly sweet and is sure to make any occasion feel extra special! I used this frosting to make a wedding cake but you can consider it for anniversaries, New Years, bridal showers, 21st birthdays, and more.
This recipe makes 6.5 cups/ 1,000 grams, enough to fill and frost an 8-inch (20cm) round cake.
This Champagne Buttercream Frosting is based on my Swiss Meringue Buttercream recipe. It’s a good way to make a normal buttercream extra fancy when the occasion calls for it. You can simply fill and frost a vanilla cake with Champagne Buttercream, decorate with some gold leaf and voila, you got yourself a special cake!
I used this special buttercream for a wedding cake. And since some kids would be eating the cake, I used a non-alcoholic sparkling wine/ champagne. You can, of course, use your favorite champagne. Start by adding a small amount at a time, taste the buttercream, and add as necessary. You don’t want to put too much or the buttercream will be runny.
Important Note: If you’re making your buttercream ahead, add the champagne on the day you’ll be using the buttercream.
What Is Medium Peaks?
Your meringue is in medium peaks or medium-stiff peaks when they hold their shape fairly well. You’ll find that your mixture is firmer, glossier, and with a better structure than when you started.
To test: When you lift up your beaters, peaks will form, but curl down slightly at the ends.
Is This Good For Hot Weather?
Unfortunately, this Champagne buttercream won’t hold up well in hot weather, so if you’re having an outdoor summer wedding this is not your best choice.
A frosting that uses shortening rather than butter (shortening has a higher melting point) is recommended for warm weather.
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Champagne Buttercream
Ingredients
- 240g (8.5 oz, 1 cup ) egg whites
- 400g (14 oz, 2 cups) granulated sugar
- 675g (23.8 oz, 3 cups) unsalted butter
- 1 tablespoon vanilla extract
- 180ml (3/4 cup) champagne or sparkling wine
Instructions
- In a metal or heatproof bowl, put the egg whites and sugar. Briefly whisk by hand. Place the bowl over a saucepan with water (to create a double boiler) over medium-high heat. Ensure that the bottom of the bowl is not touching the water. Whisk the mixture until it registers 160 F (70 C) on a candy thermometer.
- Transfer the egg whites in a stand mixer bowl. Beat with whisk attachment on high speed until medium-stiff / medium peaks, about 8-10 minutes.Medium peaks hold their shape fairly well, but the tip of the peaks curl slightly when the beaters are lifted.
- Switch to paddle attachment and on low speed, add the butter a few at a time, then the vanilla extract.NOTE: After adding all the butter the frosting might look curdled. This is okay! Just continue mixing for another 5 mins at medium-low speed (I used speed 4 for my Kitchen Aid mixer) and watch it turn from curdled to silky smooth.
- With the mixer still on low speed, add the champagne (See Note 2) little by little. You may not need all – add according to your liking. Once the champagne is incorporated, turn up the speed to medium-high until buttercream is smooth and silky, about 3-5 minutes.
Notes
(Note 2) If you’re making your buttercream ahead, add the champagne on the day you’ll be using the buttercream.
When you say “medium-stiff peaks,” do you mean medium peaks or just-passed-medium-on-their-way-to-stiff peaks? I assumed the latter, however when whipping on low with the paddle attachment to add the butter a few tablespoons at a time, it started to break right at the end and well on into adding some of the champagne and attempting to do the higher speed whipping at the end for consistency. I’ve never made a frosting like this before and am unclear on if I might’ve erred in some other aspect or if the whites should’ve only been whipped to the beginning of medium peaks to allow whipping time to follow? Thanks for the recipe either way, the cakes attached to this came out BEAUTIFULLY!!!
Hi Christine! Perhaps I should have explained it better and have included visual cues. I will update the recipe – and I do really appreciate the feedback you have provided.
Medium stiff peaks (or also called medium peaks) hold their shape fairly well, but the tip of the peaks curl slightly when the beaters are lifted. After adding butter, it’s normal that the frosting might look curdled. This is okay! Just continue mixing for another 5 mins at medium-low speed (I used speed 4 for my Kitchen Aid mixer) and it should turn from curdled to silky smooth. If you go to my Classic Swiss Meringue recipe, there is are photos there which might help.
Hi, Is it possible to make a cream cheese buttercream with a swiss meringue buttercream base?
I have never tried so I’m not sure. Sorry!
this recipe can be used under fondant ?
Yes you can. Swiss meringue is very stable and makes a great base for using under fondant.
I’m seekingthe same advice. Summer outdoor wedding….scares me and I need advice on what type of buttercream to use.
Hi, I’m making a wedding cake for an outdoor wedding. Will this hold up to heat? Thanks
How long would this last on a outdoor summer wedding?
Unfortunately, Swiss meringue does not hold up well in hot weather.