This buttercream came about as I was trying to find use for the champagne I had left over from a cupcake recipe. I wasn’t sure if it would work or not, but it turned out surprisingly well.
Add the vanilla, heavy whipping cream and the butter to the cooled mixture. Mix on low to combine the ingredients. Very slowly increase the mixer speed until you reach medium-high. (If you do this too quickly you’ll end up wearing what’s in the mixer.) The buttercream may look curdled along the way, but just keep beating. Beat the buttercream for 7 – 10 minutes until creamy. Lower the speed to medium and slowly drizzle in the melted white chocolate. Mix 1 – 2 minutes to fully incorporate the white chocolate. Use immediately or refrigerate/freeze. Thaw frozen buttercream in the refrigerator. Allow refrigerated buttercream to come to room temperature and then rebeat before using. Makes about 1-1/2 quarts.