Skip to Content

Pink Champagne Buttercream Icing Recipe

Post Views: 1,165
Jump to Recipe

Pink Champagne Buttercream Icing Recipe: A Luxurious Treat for Any Occasion

Elevate your baking game with our Pink Champagne Buttercream Icing Recipe—a deliciously indulgent frosting that’s perfect for making everyday moments special. This luxurious buttercream combines the creamy sweetness of traditional frosting with the sophisticated notes of pink champagne, creating a dessert topping that is both elegant and delightful. Try it on our Pink Champagne Cupcakes!

Pink Champagne Buttercream Icing beautifully spread on a cake, showcasing its smooth texture and elegant pink hue.

Why Pink Champagne?

Pink champagne isn’t just for celebrations anymore. This sparkling wine, known for its subtle blush color and refined taste, adds a unique twist to your buttercream. According to Town and Country, the pink hue of champagne comes from a special winemaking process where red wine is blended with white, creating a beautifully colored and flavored sparkling wine. This makes pink champagne an ideal ingredient to infuse your buttercream with a touch of sophistication and a hint of celebration.

Recipe Details:

Prep Time: 15 minutes

Makes: About 2 cups of buttercream

 

Ingredients:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar (confectioners’ sugar)
  • 1/4 cup pink champagne (choose your favorite brand or opt for Barefoot Moscato Pink Champagne)
  • 1 teaspoon pure vanilla extract
  • A pinch of salt
  • Pink food coloring paste (optional, for desired color)

Easy champagne frosting spread on a cake, showing its smooth texture and soft pink color.

How to Make Pink Champagne Buttercream:

  • Beat the Butter:
    • In a large mixing bowl, use an electric mixer to beat the softened butter on medium speed until it is smooth and creamy. This forms the base of your buttercream.
  • Incorporate the Sugar:
    • Gradually add the powdered sugar to the butter, one cup at a time. Mix on low speed to avoid a sugar cloud. Scrape down the sides of the bowl as needed to ensure all the sugar is well combined.
  • Add Champagne and Flavorings:
    • Pour in the pink champagne, add the pure vanilla extract, and a pinch of salt. Beat the mixture on medium speed until everything is well incorporated and the buttercream reaches a light, fluffy texture.

Fluffy pink champagne buttercream icing beautifully piped on cupcakes with a smooth texture.

  • Adjust Sweetness and Flavor:
    • Taste your buttercream. If it’s too sweet, add a bit more champagne to balance the flavors. If it’s not sweet enough, mix in more powdered sugar.
  • Color Your Buttercream:
    • For a vibrant pink color, add a small amount of pink food coloring paste. Start with a little and increase until you achieve your desired shade. Mix well to ensure the color is evenly distributed.
  • Use and Enjoy:
    • Your Pink Champagne Buttercream is ready to use! Spread it generously on cakes, cupcakes, or any baked goods you desire.

Pink Champagne Buttercream Icing on a cake, showcasing its smooth texture and elegant pink color.

Expert Tips:

  • Ensure the butter is fully softened for a smooth texture.
  • For a subtle champagne flavor, use less champagne, but keep in mind it might alter the consistency.
  • Use high-quality pink champagne to enhance both flavor and aroma.
  • Adjust the food coloring for different shades of pink to suit any occasion.

FAQs About Pink Champagne Buttercream:

  1. Can I use a different type of champagne?
    • Absolutely! Feel free to experiment with your favorite pink champagne or sparkling wine.
  2. Can I prepare this buttercream in advance?
    • Yes, store it in an airtight container in the refrigerator for up to a week. Re-whip before using to restore its smooth texture.
  3. Does the alcohol cook off?
    • No, the alcohol remains in the buttercream. For a non-alcoholic version, consider using sparkling pink grape juice or champagne-flavored extract.
  4. Can I freeze this buttercream?
    • Yes, it freezes well for up to three months. Thaw in the refrigerator overnight and re-whip before use.
  5. How do I adjust the sweetness?
    • Modify the amount of powdered sugar to suit your taste, but remember that it also affects the buttercream’s stability.
  6. Can I pipe and decorate with this buttercream?
    • Yes! Its smooth texture makes it ideal for piping beautiful decorations on cupcakes and cakes.
  7. Can I halve or double the recipe?
    • Certainly! Adjust quantities as needed, maintaining ingredient ratios for the best results.
  8. Is this recipe suitable for those with dietary restrictions?
    • This recipe contains standard butter and sugar. For dairy or sugar restrictions, explore alternatives.

Champagne-infused icing spread on a cake, featuring its smooth texture and sophisticated look.

Ready to Elevate Your Baking?

Don’t wait for a special occasion to enjoy the luxury of pink champagne buttercream. Treat yourself and your loved ones to this exquisite frosting today! For more delicious recipes and baking inspiration, check out my Pinterest board. And for even more cooking tips and easy recipes, grab your copy of The How-To Cookbook for Teens: 100 Easy Recipes to Learn the Basics today. Happy baking!

Enjoy the creamy sophistication of Pink Champagne Buttercream and make every day a celebration with this delightful frosting!

Other Frosting Recipes you may Like:

Tutorials for Frosting:

Pink Champagne Buttercream Icing beautifully spread on a cake, showcasing its smooth texture and elegant pink hue.

Pink Champagne Buttercream Icing Recipe

Yield: about 4 cups
Prep Time: 10 minutes
Total Time: 10 minutes

Indulge in the elegance of our Pink Champagne Buttercream Icing Recipe. This luxurious, smooth frosting adds a touch of sophistication to any cake or cupcake. Discover how easy it is to create this delightful treat!

Ingredients

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar (confectioners' sugar)
  • 1/4 cup pink champagne (choose your favorite brand or opt for Barefoot Moscato Pink Champagne)
  • 1 teaspoon pure vanilla extract
  • A pinch of salt
  • Pink food coloring paste (optional, for desired color)

Instructions

  1. Beat butter on high speed with an electric mixer for 5 minutes until creamy.
  2. With an electric mixer on low speed, slowly add powdered sugar in small batches until sugar is incorporated with the butter.
  3. Add the pink champagne, and Karo syrup (to add a glossy sheen and help the icing set up) and continue whipping on high speed until light and fluffy.
  4. Transfer to a piping bag with a large star tip and frost cupcakes.

Notes

Expert Tips:

  • Ensure the butter is fully softened for a smooth texture.
  • For a subtle champagne flavor, use less champagne, but keep in mind it might alter the consistency.
  • Use high-quality pink champagne to enhance both flavor and aroma.
  • Adjust the food coloring for different shades of pink to suit any occasion.
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 229Total Fat: 15gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 41mgSodium: 122mgCarbohydrates: 23gFiber: 0gSugar: 23gProtein: 0g

The Nutritional Information may not be accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Briana
Cuisine: american / Category: Frosting-Icing-Buttercream
By Author Julee

Home » Pink Champagne Buttercream Icing Recipe

About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011), BonAppetit.com, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
Skip to Recipe
error: Content is protected !!