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Pink Champaign Buttercream

Prep Time 1 hour
Servings 32 ounces

Ingredients

  • 5 sticks (500g) unsalted butter room temperature
  • 3 1/2 cups (375g) confectioner’s sugar, sifted
  • 1 cup (250ml) rosé wine, or sparkling wine
  • 3 drops rose pink food coloring

Instructions

Make the concentrated wine

  1. In a small sauce pan, bring the rosé to a simmer.

  2. Reduce the wine to half (1/2 cup or 100ml to 125ml). This should take 20 to 25 minutes.

  3. Place the wine concentrate into a heat resistant container and chill it in the freezer until cool (approximately 15 minutes).

Make the buttercream

  1. Place the unsalted butter into a mixing bowl. Using a stand mixer, beat the butter on high speed until smooth for 5 minutes.
  2. Add the confectioner’s sugar to the butter a third at a time, mixing on low speed.

  3. Add the wine concentrate and continue to beat on low speed until all of the ingredients are fully incorporated.

  4. Increase the mixing speed to high and beat the buttercream for 5 to 10 minutes or until the buttercream is smooth and white in color.

  5. Add 2 to 3 drops of rose pink food coloring and mix until the buttercream is pink.

  6. Use the buttercream to decorate cakes and fill pastries and cookies.