Ingredients
¾cupchampagne,or sparkling wine, use favorite
1cupunsalted butter,softened to room temperature
4cupsconfectioners’ sugar
1tsppure vanilla extract
pinchsalt
Preparation
In a small saucepan, bring the champagne to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer for about 7 to 10 minutes until reduced down to ¼ cup.
Set aside to cool completely. Have it at room temperature or cold.
In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed for about 2 to 3 minutes until completely smooth and creamy. Add the confectioners’ sugar, 1 cup at a time, beating on low at first then increasing to high speed.
Once incorporated, add the next cup. Once creamy and combined, beat in 3 tablespoons of the reduced champagne and the vanilla extract. Taste.
Add the remaining reduced champagne if needed, then add a pinch of salt if desired
Serve over cupcakes or cake, and enjoy!
