Champagne Frosting

Champagne cupcakes are a perfect New Year's Eve dessert and this Champagne frosting will take them to the next level.

Course Dessert

Cuisine American

Keyword champagne, frosting

Prep Time 10

Total Time 10

Servings

Calories 149kcal

Equipment

Stand mixer

Ingredients

1 cup butter - softened to room temperature
4 cups confectioner's sugar
¼ cup champagne - room temperature

Instructions

In the bowl of a stand mixer, beat the butter until light and fluffy.
Slowly mix in the sugar, a little bit at a time, taking care to ensure it is mixed before continuing to add more.
Once the sugar has been mixed in to the point where it won't whip out of the bowl, increase the speed and whip well.
Decrease the speed and slowly mix in the champagne. You may not need all of the champagne - this will depend on the consistency you want your frosting to be and how strong you want it.

Notes

Note - if you want the champagne in the frosting to be stronger but also for the frosting to be thicker/stiffer - you can use the whole amount of the champagne listed here and then add a bit more sugar to firm it up.

You can also chill the frosting to firm it up for piping.

This should be enough to frost 24 cupcakes.

Nutrition