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Raspberry & Champagne Buttercream

Ingredients

2lb bag of confectioners sugar

1 1/2 cups butter (softened)

2 teaspoons of water

2 tablespoons of Raspberry Extract or Raspberry Liqueur

2 tablespoons of Champagne

Directions:

In the bowl of a stand mixer with the whisk attachment, place the butter and turn on the mixer to low speed to begin the mixing process. Slowly add about half of the confectioners' sugar while the mixer remains on.

Continue to add the sugar in batches so as not to coat your entire kitchen in sugar. Then add the water, raspberry extract or liqueur, and the champagne. Gently raise the speed of the mixer until it is on medium. Beat until combined then turn off mixer and scrape sides of bowl with a flexible rubber spatula.

Turn the mixer back on and beat on medium for and additional 5-7 minutes until very light and fluffy. Taste for quality and poison; nope, should be all good. Enjoy on whatever strikes your fancy, how about an almond genoise cake?

Check out the recipe here

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