Name: Pink Champagne Frosting
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 Cups
Ingredients: ½ cup pink Moscato or pink Champagne; ¾ cup unsalted butter, softened; 3 to 3½ cups confectioner’s sugar; Pinch of salt; 2 tablespoons heavy cream, as needed; Optional; Light pink food coloring; Optional: Crystal sanding sugar for tops of cupcakes

Condiments

Pink Champagne Frosting

Author: Mary DiSomma

Next time you pop a bottle of Champagne or Moscato, try this fun, colorful variation on buttercream frosting!

Pink Champagne Frosting

Champagne (or Moscato) and pink food coloring bring a fun, colorful variation to buttercream frosting!

Yield: 2 Cups
Prep Time: 10 minutes 10 min
Cook Time: 10 minutes 10 min
Total Time: 20 minutes 20 min

Ingredients

Instructions

Place the pink champagne or Moscato in a small sauce pot. Simmer until the champagne is reduced to approximately 4 tablespoons. Let cool completely.
In a stand mixer, cream the butter on medium until light and fluffy, about 3 minutes. Add the salt and 1½ cups of the confectioners’ sugar. Beat on medium low, slowly adding the remaining confectioners’ sugar and the reduced champagne. Add the heavy cream as needed to create a nice consistency.
For a little color, add a dab of pink food coloring. Beat on medium high for 2 minutes.
Transfer the frosting to a pastry bag fitted with a large star tip. Pipe the frosting onto the cooled cupcakes and decorate with crystal sanding sugar.