How Do I Make A Flavorful Champagne Buttercream?

Baking By jctkrause Updated 14 Jan 2013 , 4:48pm by dynee

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jctkrause Posted 14 Jan 2013 , 2:37am
post #1 of 3

I've been trying new cakes with different mixing methods and tastes, and am now crazy about pink champagne cake. A pretty pink cake, not too sweet, with a sophisticated vanilla top note melting down to that unmistakeable smoothness of champagne. 


I finally found a cake recipe that works at high altitude, but I don't like frosting it with a plain ol' vanilla buttercream with a little champagne added--yuck!


I've been thinking about boiling down a small amount champagne and sugar to a syrup, and adding that to a Swiss meringue buttercream. Would the heat destroy champagne flavor?


I have a buttercream recie that I like: it has 1/4 cup dry powdered coffee creamer (like Coffee-Mate) per recipe with 4 cups of powdered sugar, which cuts the edge of the flavor of te raw powdered sugar.


Anyone have any ideas? My family doesn't like coconut, so those seriously delicious-looking pink champagne cakes with marshmallows and coconut aren't for us.


I'm taking a poll:    1. vanilla Swiss meringue with Champagne syrup (with proportion of sugar to Champagne)  OR

2 replies
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bobblly88 Posted 14 Jan 2013 , 4:42pm
post #2 of 3


The North Karnataka Cuisine can be primarily found in

the northern districts of Karnataka, including Bidar,
Kalburgi, Vijapura, Bagalakote,Belagaavi, Raayachooru,
Dharwad, Gadag, Haveri, Koppala, Kalburgi and parts of
Ballari. The North Karnataka Cuisine is also strongly
influenced by neighboring states of Maharashtra, Goa
and Andhra Pradesh.
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dynee Posted 14 Jan 2013 , 4:48pm
post #3 of 3

I have a Swiss Buttercream recipe that uses powdered egg whites, sugar and water in the syrup.  I just substituted the water for champagne and continued as usual.  It was wonderful.  By the time the volume was added with the butter, the champagne flavor was not overpowering.  I have also used Cpt. Morgan spiced rum and that was to die for.

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