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.
- 240 grams 8.5 oz, 1 cup egg whites
- 400 grams 14 oz, 2 cups granulated sugar
- 675 grams 23.8 oz, 6 sticks unsalted butter
- 1 tablespoon vanilla extract
- 180 ml 3/4 cup champagne or sparkling wine
- 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 peaks, about 8-10 minutes. Switch to paddle attachment and on low speed, add the butter a few at a time, then the vanilla extract.
- 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.
(Note 2) If you’re making your buttercream ahead, add the champagne on the day you’ll be using the buttercream.
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