No need to do a champagne reduction here, this Pink Champagne Buttercream is delicious and there’s no need to save it for special occasions.
This buttercream is silky and light with a creamy taste and texture. It’s buttercream frosting as it should be with the taste of affluence is credited to pink champagne. This champagne buttercream has notes of sweet vanilla with a bit of tang!
Let’s Talk a little about Pink Champagne
Pink Champagne is a sparkling white wine, it gets the latter part of its name from the Champagne district of France. It gets its pink coloring from the grape skins during fermentation or the addition of a small amount of red wine just before the second fermentation.
Fun Fact: Champagne is the only region in the world where you can legally blend red wine and white wine to create a rosé.
Winemakers are allowed to use three grape types to make Champagne: Chardonnay, Pinot Noir, and Pinot Meunier, the last two are red grape varieties.
Why Wait for Special Occasions? Make this Pink Champagne Buttercream
Life’s too short to miss out on great things. This pink champagne buttercream is perfect for frosting cakes, and cupcakes. Use it for birthdays, anniversaries, holidays and everyday baking!
Try this icing on Pink Champagne Cupcakes
For this recipe, we used cheap Barefoot Moscato Pink Champagne. You can choose your favorite and add it to this buttercream for your own personal flair. Trust me, it’s the buttercream you’ll be eating from the spoon!
The buttercream won’t have much color, so we use food coloring. Make it as pale or bold as you want. Pink is gorgeous in any shade. I like food coloring pastes best because it is more concentrated and you can simply dip a toothpick into the small container and add the color.
It takes no time to make this delicious Pink Champagne Buttercream and the results are an impressive one.
What are you waiting for?
Whip up a Batch of this Pink Champagne Buttercream
2 cups butter
5 cups powdered sugar
6 Tablespoons Pink Champagne
2 Tablespoons Strawberry Daiquiri drink mixer
½ teaspoon of Karo syrup
Pink Champagne Buttercream Directions
Beat butter on high speed with an electric mixer for 5 minutes until creamy.
With an electric mixer on low speed, slowly add powdered sugar in small batches until sugar is incorporated with the butter.
Add the pink champagne, drink mix and Karo syrup (to add a glossy sheen and help the icing set up) and continue whipping on high speed until light and fluffy.
Transfer to a piping bag with a large star tip and frost cupcakes.