Merlot Buttercream Frosting

source: sugarandsoul.co

Ingredients

• 1 cup and 2 tablespoons of Merlot Wine
• ¼ cup Granulated Sugar
• 1 cup Unsalted Butter, room temp
• 3-4 cups Confectioners’ Sugar
• 2-3 tablespoons Heavy Cream

Directions

1. Add 1 cup of the merlot and the granulated sugar to a small saucepan over medium-high heat and stir until the sugar dissolves.
2. Bring to a boil then reduce heat to a simmer until the mixture has reduced to about 1/3 cup after roughly 25 minutes.
3. Allow the red wine reduction to completely cool in the fridge.
4. Cream butter until fluffy using an electric mixer.
5. Gradually add confectioner’s sugar a half cup at a time, beating until combined.
6. Add heavy cream and beat until light and fluffy for about 1-2 minutes.
7. Slowly add the cooled Merlot reduction and continue to beat the frosting until smooth.
8. Add the last 2 tablespoons of red wine one at a time and beat until smooth.
9. Add additional confectioner’s sugar a 1/4 cup at a time if needed to reach desired frosting consistency and sweetness.