I'm planning on making a strawberry italian meringue buttercream and want to try making it with champagne. Does anyone know if the sugar syrup will turn out ok if i use the champagne in place of the water or should I just use some champagne flavoring? Thanks!
Make your IMBC as usual. Reduce the champagne on the stove to 25% and use it in your buttercream. I have found that I can add 1tbsp liquid for each stick of butter.