Raspberry Champagne Buttercream Frosting

Liz Ashbaugh Liz Ashbaugh
posted Jul 23, 2011
0
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I used this on chocolate cupcakes, but I think it would be great on vanilla or white chocolate, too! http://aptaadcreandum.wordpress.com/2011/07/15/raspberry-champagne-and-chocolate/

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Ingredients

  • 1 pound unsalted butter, room temperature
  • 6 cups powdered sugar
  • 5 tablespoons tablespoons Champagne
  • 2 tablespoons Chambord Raspberry Liqueur

Directions

  1. In a bowl with an electric mixer, whip the butter until creamed
  2. Add the powdered sugar
  3. start with adding 3 tbsp. Champagne and 1 tbsp. Chambord and mix until the ingredients are evenly incorporated and the frosting is smooth and creamy
  4. Add Champagne and Chambord one teaspoon to tablespoon at a time and mix until you reach the flavor you like. Do not exceed the totals listed in the ingredients or you will end up with messy, runny buttercream!
  5. Please note that there is actually NO cook time, but the site wouldn't allow me to upload with a 0 min time :)
  • cook time
    1 min.
  • prep time
    15 min.
  • yields
    24 serv.

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