Red Wine Buttercream Frosting
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Ingredients:
2 cups fruity red wine, like a Malbec or Merlot
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2 sticks (1cup) unsalted butter, softened
4 cups confectioners' sugar
pinch fine sea salt
1 teaspoon pure vanilla extract
3 Tablespoons of the red wine reduction
Make the buttercream:
In a large pot or skillet, bring the wine to a boil, turn the heat down to medium and simmer stirring occasionally until liquid has reduced to about 1/4 cup. Watch towards the end of the cooking time. Better to stop with a little more than less of the reduced wine, about 15 to 25 minutes. Cover the pan and let cool.
Place a strainer over a large bowl and sift the confectioners' sugar and the salt. Set aside.
In a stand mixer, beat the butter until light and fluffy. Gradually add the confectioners' sugar 1 cup at a time, beating well after each addition. Add 3 Tablespoons of the reduced red wine and the vanilla, smooth and creamy. Taste, and if desired, add the extra 1 Tablespoon of the reduced red wine.
Frosts about 20-24 cupcakes. YUM!
LESSONS Learned:
1. Pay closer attention to the simmering red wine towards the end of the cooking time, to make sure it's doesn't completely boil away.
2. After the wine is reduced and cooling, make sure to cover the pot as it will continue to evaporate.
3. You can pipe the frosting onto of the cupcakes, or simply use a spoon or knife to swirl it on top.
4. If you want to play with piping, this is a good VIDEO to start with.