1 and ¼ cup unsalted butter, softened to room temperature
2 cups granulated sugar
6 large egg whites, room temperature
2 teaspoons pure vanilla extract
1 and ¼ cups Pink Champagne or sparkling wine, room temperature
Few drops of pink gel food colouring
CHAMPAGNE BUTTERCREAM FILLING:
½ cup Unsalted Butter, slightly softened
½ cup Hi-ratio Shortening
⅛ teaspoon salt
4 cups Powdered Sugar, sifted
½ cup Pink Champagne (or sparkling wine)
VANILLA BUTTERCREAM FROSTING:
1 cup Unsalted Butter, slightly softened
1 cup Hi-ratio Shortening
⅛ teaspoon salt
8 cups Powdered Sugar, sifted
½ cup Heavy Whipping Cream
1 tablespoon Vanilla Bean Paste or Pure Vanilla Extract
½ teaspoon Pure Almond Extract
Few drops of soft pink gel food colouring
1 jar white nonpareils, for decoration
INSTRUCTIONS
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