Saturday, January 1, 2011

Pink Champagne Cake Frosting: (what did i do wrong?)

This is from the book Booze Cakes:

3/4 cup (1 1/2 sticks) unsalted butter
4 cups confectioners sugar
1/2 cup champagne
1/4 cup whole milk
1 tablespoon Vanilla extract
(a few drops of red food coloring)

In a mixing bowl beat butter 1 minute. Gradually add the confectioners sugar, champagne, milk, vanilla, and food coloring; beat until smooth and creamy.

That's exactly how i made it and it came out runny and just annoying so i added the rest of the bag of confectioners sugar which was about a 2 cups and just watched it beat some more... until i was done. I put it in an air tight container to sit out till the morning.



  1. Did you leave your butter out too long? Perhaps it was too soft and that's why your icing was runny. Also, did you sift your powdered sugar before adding it in? This is a must! =)

  2. Crystal perhaps it was the way someone decided to soften the butter for me. Putting it in a mtal pan and sitten on top of the stove while the cake was baking to melt... hmmmm... and i think i need to get a sifting tool! THANKS

    and you are the second person to mention the butter, which may also explain my boyfriends moms cookies flattening out like pancakes! she swears its not but i think you are onto something!