I am thinking about making a champagne cake and would like to frost it with champagne buttercream. Does anyone have a recipe for that? TIA!
3/4 C Veg. Shortening
1 1/2 sticks of butter, at room temp
3 Tbsp. champagne
4 1/2 C Powdered Sugar
Beat shortening and butter until combined. Add the champagne. Slowly add the powdered sugar and beat until smooth. If necessary, add additional champagne to achieve spreading consistency.
Very Spectaculer thing
Get 1 cup champagne and boil until you are left with about 2-3 tablespoons of liquid, pour into a small dish, cover and allow to cool. Use in place of the liquid in your normal buttercream recipe (using extra normal champagne as needed if your recipe calls for more than 2-3 tbsp liquid). This will give you a much better champagne taste than using straight champagne alone.