••••PINK CHAMPAGNE
••••BUTTERCREAM ICING!!! YUM!!
MINUTES COOK TIME: 5 MINUTES TOTAL TIME: 15 MINUTES
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#INGREDIENTS
1 cup butter, softened
1/2 cup shortening (I used Crisco)
48 ounces (6 cups) powdered sugar, sifted
1 cup pink champagne
1 teaspoon vanilla extract
1-2 teaspoon heavy whipping cream
3-4 drops red food color
pinch of salt
#DIRECTIONS
Place 1 cup of pink champagne in a small saucepan over medium-high heat. Simmer until reduced to about 1/4 of a cup. Transfer to a small bowl cup and allow to cool. Reducing the champagne down will enhance the flavors.
Beat butter and shortening in bowl of stand mixer with whisk attachment on medium-high speed until light and fluffy - for about 3 minutes
Add vanilla and food color and beat to incorporate.
With mixer on low, slowly add in powdered sugar 1 cup at a time, beating until well blended after each addition, frequently scraping sides and bottom of bowl. Add cream, salt and reduced champagne.
Once incorporated, whip frosting for at least 3-5 minutes on medium high to high until light and fluffy.
If frosting is too thick to spread, gradually beat in additional cream or champagne (reduced or not) until you reach the desired consistency
PRINT RECIPE
#INGREDIENTS
1 cup butter, softened
1/2 cup shortening (I used Crisco)
48 ounces (6 cups) powdered sugar, sifted
1 cup pink champagne
1 teaspoon vanilla extract
1-2 teaspoon heavy whipping cream
3-4 drops red food color
pinch of salt
#DIRECTIONS
Place 1 cup of pink champagne in a small saucepan over medium-high heat. Simmer until reduced to about 1/4 of a cup. Transfer to a small bowl cup and allow to cool. Reducing the champagne down will enhance the flavors.
Beat butter and shortening in bowl of stand mixer with whisk attachment on medium-high speed until light and fluffy - for about 3 minutes
Add vanilla and food color and beat to incorporate.
With mixer on low, slowly add in powdered sugar 1 cup at a time, beating until well blended after each addition, frequently scraping sides and bottom of bowl. Add cream, salt and reduced champagne.
Once incorporated, whip frosting for at least 3-5 minutes on medium high to high until light and fluffy.
If frosting is too thick to spread, gradually beat in additional cream or champagne (reduced or not) until you reach the desired consistency
