Champagne Buttercream
 
MAKES 8 CUPS
Ingredients
  • 2⅔ cups unsalted butter, softened
  • ¾ teaspoon kosher salt
  • 9 cups confectioners’ sugar
  • ⅓ whole milk, room temperature
  • ⅓ cup Champagne or sparkling wine, room temperature
  • Pink liquid food coloring
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until creamy, about 1 minute, stopping to scrape sides of bowl. With mixer on low speed, gradually add confectioners’ sugar alternately with milk and Champagne, beginning and ending with confectioners’ sugar, beating just until combined after each addition. Beat in desired amount of food coloring. Increase mixer speed to medium, and beat until light and fluffy, about 2 minutes, stopping to scrape sides of bowl. Use immediately.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/pink-champagne-mini-cakes-recipe/