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Prosecco and Orange Flower Water Buttercream

adapted from Gimme Some Oven


  • 3/4 pound 24 Tablespoons, 3 sticks unsalted butter, slightly softened
  • 4 cups confectioners sugar
  • 1/2 bottle Prosecco reduced
  • 1/4 teaspoon orange flower water


  • In a medium, heavy-bottomed saucepan, gently reduce the Prosecco over medium heat until you have about a Tablespoon left. Set aside to cool.
  • Dump all the ingredients in the bowl of a stand mixer.
  • Beat on low at first, incorporating the powdered sugar. Once it's combined, beat on medium to medium-high speed until desired consistency is reached.
  • Store in the refrigerator up to one week or in the freezer for up to 3 months.