Champagne Buttercream
Serves: 3½ cups
 
Ingredients
  • 1 1⁄2 cups unsalted butter, softened
  • 1⁄2 teaspoon fine sea salt
  • 6 cups confectioners’ sugar
  • 1⁄4 cup reserved reduced Champagne
  • 1 teaspoon vanilla extract
Instructions
  1. In a large bowl, beat together butter and salt with a mixer at medium speed until creamy, approximately 2 minutes. Reduce speed to low; gradually beat in confectioners’ sugar until well combined, stopping to scrape sides of bowl. Increase speed to medium; beat in reduced Champagne and vanilla extract until fluffy, 3 to 4 minutes. Use immediately.
Recipe by TeaTime Magazine at https://teatimemagazine.com/strawberry-filled-champagne-cake/