Has anyone had success flavoring icing with wine? I have used cordials before which always work out great. Thought wine might be something different, but maybe it is too different. If it works, I thought a cream cheese icing might be my best bet. If anyone has any feedback or suggestions I would greatly appreciate it. Thanks.[/b]
I make a Blackberry Wine cake and I can't see why you can't flavor the icing with the Blackberry wine.
How about Port, Madiera etc. When I was in school we made a jello with burgundy wine and black cherry jello which was excellent.
You can reduce any alcohol by simmering it. Then you can use less liquid with a fuller flavor.
I've made a buttercream with a dry red wine-Apothic Red. Posted pics on their facebook. Also reduced it and made into a sauce that I drizzled on top of the buttercream. And used it in the cupcakes. Used all wine on those cupcakes, except for the glass I had while making them! LOL