Crumb Boss Pink Champagne Zabaglione Buttercream

By carvalhohm

Ingredients

• 3 T Sugar
• 8 Lg Fresh Egg Yolks
• 4 oz Champagne
• 4 cups Crumb Boss Buttercream

Preparation

Step 1

Mix sugar and egg yolks in bowl over boiling water(Double Boiler). Stir until heated and thick. Stir constantly 5 to 10 minutes. Add Champagne. Whisk until thickened. Cool in Ice water to cool completely. Fold in Crumb Boss Buttercream. Use to frost Crumb Boss Pink Champagne Cupcakes.

Yield 2qts (to ice 24 cupcakes, or fill and ice 1 8″ cake)