Champagne Buttercream Frosting
Silky, smooth and perfectly infused with champagne - this is the best champagne buttercream frosting!
Equipment
- Electric Stand Mixer with paddle and whisk attachments
- Heat Proof Rubber Spatula
Ingredients
- 5 egg whites
- 1½ cups white granulated sugar
- 2 cups unsalted butter at room temperature
- 2 teaspoon pure vanilla extract
- ⅓ cup champagne at room temperature
Instructions
- Wipe down your mixing bowl, whisk and paddle attachments with a small amount of white vinegar.
- Create a double boiler on your stove by filling a medium saucepan with a couple inches of water. Do not let the water touch the base of the bowl. Put your egg whites and sugar in your bowl and place on top of the saucepan. Give them a whisk to combine.
- Cook your egg white/sugar mixture over medium heat stirring constantly until the mixture reaches 160 degrees F on a candy thermometer or until you can no longer feel any sugar granules between your fingertips. The mixture will be hot.
- Transfer your egg white/sugar mixture to the bowl of your electric stand mixer with the whisk attachment in place and whisk on high until the outside of your mixing bowl is no longer hot and you’ve achieved stiff peaks in your meringue. This can take between 8-12 minutes.
- Switch to the paddle attachment. Turn your mixer to low speed. Add in your cubed butter (2 tablespoon in size) one at a time, allowing each to be incorporated before the next addition.
- Scrape down the sides of your bowl, turn mixer to low speed and add in your vanilla followed by slowly adding in champagne. See note above about buttercream separating once champagne has been added.
- Turn your mixer up to medium to high speed and mix for about 5 minutes until buttercream is completely incorporated, silky, and smooth.
- Turn the mixer to low speed and allow to beat for 10 minutes. This helps get unwanted air bubbles out.