Black Currant Champagne Awesome Icing

Recipe by: Dawn Parrott

Black Currant Champagne Buttercream

8.00 oz (230g)Unsalted Butter
8.00 oz (230g)Salted Butter
8.00 cups (910g)Powdered Sugar
5.00 tbsp (74g)Champagne
3.00 tbsp (90g)Black Currant Flavor Paste (DRE 22704 7)

Black Currant Champagne Drizzle

1/2 cupChampagne
1.00 tbsp Black Currant Flavor Paste (DRE 22704 7)

Black Currant Champagne Buttercream

  1. In mixer, fitted with the whisk attachment, whip butter until creamed.
  2. Sift powdered sugar.
  3. Place Champagne in a container where you can whisk to remove the bubbles. The recipe works better with flat champagne.
  4. Add powdered sugar and champagne until creamed and well blended.
  5. Add in Black Currant Fruit Paste. Mix just until blended. Avoid putting too much air in. Icing will be a medium consistency, perfect for piping with a round or star tip.
  6. Place your cupcakes in the fridge once icing has been piped on the cupcakes allowing the icing to firm.
  7. Drizzle the black currant champagne over the top. This adds a little color, but also a little sour to counter the sweet icing.

Black Currant Champagne Drizzle

  1. In a small saucepan, combine the champagne and black currant Fruit Paste.
  2. Place over medium heat. Allow to boil. Reduce heat to simmer.
  3. This drizzle is very thin; if you prefer something a little more thick, leave over the heat longer.
  4. Allow to fully cool before placing in a plastic bottle.
  5. Apply the drizzle, allowing it to fall in the creases of your icing.

* Icing can be refrigerated for up to 10 days. Allow to come to room temperature, stir and use.