Servings: About 3 cups, enough for 1 dozen cupcakes

1 cup butter, room temperature 1 cup butter, room temperature
3 cups powdered sugar 3 cups powdered sugar
6 tablespoons champagne 6 tablespoons champagne

In a stand mixer fitted with a paddle attachment, cream the butter and sugar on high speed until pale yellow. Scrape down the sides of the bowl.
Add the champagne and then continue beating until the buttercream is light and fluffy.
Make sure to pour yourself a little glass while you are working, because you don't want any of that champagne going to waste.