SUPPLIES & TOOLS:
- 2 cups full-bodied red wine, such as cabernet sauvignon, merlot or a fruity red blend
- 1/2 cup solid vegetable shortening
- 1/2 cup (1 stick) butter, softened
- 4 cups confectioners’ sugar (about 1 pound)
DIRECTIONS:
- Bring wine to boil in a large skillet. Cook over medium-high heat, stirring occasionally, until liquid has reduced to about 1/4 cup, about 15-25 minutes. Remove from heat and let cool completely.
- In large bowl, beat shortening and butter with electric mixer until smooth. Gradually add sugar, 1 cup at a time, beating well after each addition. Add reduced wine; beat on medium speed until light and fluffy.
- Makes about 3 cups.
Rated 5 out of
5
by
Cece from
Great frosting!
Last night, I made a test batch of vanilla cupcakes topped with Red Wine Buttercream. The delicious frosting was easy to prepare and it came out pretty. However, I noticed some of the swirls were uneven. Next time I bake cupcakes, I'm going to make the swirls a bit neater.
Date published: 2024-02-10
Rated 4 out of
5
by
GrandmaJ from
Recipe to use wine in frosting
I would do this cause I make specialty booze recipes for people. BUT I also have people I make them for that can't have the wines, etc as a very common allergy to...from raisins, grapes, prunes, etc. SO always note to anyone who consumes what you use....of product. Used to letting people know of nuts in the food. Personally, my own is SALT. Even a piece of popcorn will set it off. I carry an EPI pen.
Date published: 2021-04-26