Rich and silky champagne-infused buttercream, tinted pink and coral, perfect for spreading or piping on cakes, cupcakes, and special desserts.
Recipe Information
Total Time:
Yield:
9 cups
Ingredients
8 cups butter, softened; divided
32 cups powdered sugar, divided
1 cup champagne, divided
½ cup milk, divided
4 teaspoons vanilla extract, divided
Paste or liquid food coloring, for tinting
Directions
In a large mixing bowl, beat 4 cups butter with an electric mixer on medium for 30 seconds.
Gradually add 8 cups powdered sugar. Beat in ½ cup champagne, ¼ cup milk and 2 teaspoons vanilla. Gradually beat in 8 cups more powdered sugar until frosting reaches spreading consistency.
Divide buttercream into two portions. Tint one portion pink. Set portions aside. Clean mixing bowl. Prepare another batch of buttercream with remaining ingredients. Tint the buttercream coral.
