I have been in search of delicious frostings and fillings to go with the champagne cake recipe I finally started using. I found this frosting on a website called “Damn Delicious”. The link for the original recipe is here: http://damndelicious.tumblr.com/post/17257276854/peach-champagne-cupcakes-with-sweet-champagne
I did make some changes from the original recipe. I added and took away a little bit.
|1 cup (2 sticks)||unsalted butter, at room temperature (I used salted butter)|
|4 cups||confectioner’s sugar (the original called for 3 1/4 c. I added until I got the consistency I wanted)|
|1/4 tsp||vanilla (it was originally 1/2 tsp. I didnt want to overwhelm the champagne flavor)|
|4 T.||champagne, at room temperature ( or to taste)|
|2-3 drops||food coloring, if desired|
Using the whisk on a mixer blend together butter and sugar for about 2 minutes until light and fluffy. Then add in champagne flavor 1 T. at a time until you have desired taste. Do not add too much tough or you will ruin the consistency of the frosting. Blend in champagne well. After I tasted the frosting I decided to see if vanilla would really be necessary. I only used a small amount. I think that I prefer it without for this recipe. Add food coloring if desired and blend until it is incorporated. Then top your cupcakes or cake! Enjoy!