Half-Baked by Liz  recipes, crafting, & other fun things

Champagne Buttercream

January 11, 2015 / by Liz

Champagne Buttercream

Champagne Buttercream


  • 1 ½ cups sugar
  • 3/4 cup champagne + 2 teaspoons
  • 3 egg whites
  • 2 ½ sticks (1 ¼ cups) unsalted butter, room temperature


  • Combine the sugar and 3/4 cup of champagne in a small saucepan. Heat over medium-high until boiling. Continue to cook until syrupy – it should drip off of a spoon a little more slowly than a liquid. Reserve 1/2 cup of the syrup, and use the remaining syrup for the next step.
  • Meanwhile, whip the egg whites on high speed in the bowl of an electric mixer, until frothy. When the syrup is ready, pour the syrup into the egg whites in a steady stream, with the mixer going. Continue to mix until thick, glossy meringue has formed, and the bowl has returned to room temperature (about five minutes).
  • Cut the butter into small pieces, and begin adding them to the meringue mixture, a couple of pieces at a time, mixing on medium-high speed. Continue until all the butter has been added. (It may begin to look a little curdled as you keep adding butter, but don’t worry, just keep mixing!). Finally, mix in the remaining two teaspoons of champagne. Use immediately.
  • *See related blog post here.

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