Ingredients

The following ingredients have 12 Servings
  • 1/2 cup fresh or frozen raspberries
  • 1 cup granulated sugar (divided)
  • 3 egg whites
  • 1 cup 2 stick unsalted butter, room temperature and cut in cubes
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 1/4 cup (plus 2 tablespoons champagne)

Instruction

  • In a small saucepan, add the raspberries and 1/4 cup of sugar. Heat on medium high and gently mash the raspberries. Cook until the juices begin to thicken. Strain out all of the seeds through a fine mesh strainer and chill the thickened raspberry syrup.
  • In a mixing bowl, mix together the egg whites and remaining sugar. Hold the mixer over a small saucepan with simmering water as though the mixing bowl were the top of a double boiler.
  • Whisk the egg white mixture until the sugar dissolves completely.
  • Remove and beat the egg whites until they are stiff, glossy, and the mixing bowl is cool to the touch.
  • Beat in the butter one tablespoon at a time, mixing well between each addition before adding more butter.
  • Add the salt and vanilla.
  • Continue beating the buttercream and slowly drizzle in the raspberry syrup and the champagne. Keep beating for a few minutes. The mixture may seem to separate, but it will come together if you keep beating.