Pink Champagne Buttercream
Nothing goes better with delicious Pink Champagne Cake than this flavorful and sophisticated Pink Champagne Buttercream!
This frosting is SO easy to make, and the distinct champagne flavor is unmistakable without being overpowering.
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Why we Love It
This silky smooth and perfectly pipeable Pink Champagne Buttercream Frosting is sure to make any occasion feel more special! Here are a few reasons why we love it:
- Light Pink Champagne Flavor
- Super easy to make
- Pipes perfectly
- Perfect frosting for special occasions like New Year's Eve, bridal showers, birthdays, anniversaries, and more!
Pink Champagne Cakes
We have two Pink Champagne Cake recipes in our recipes section (in addition to other champagne cakes!)
More Champagne Cake Recipes
We love champagne Cakes! Here are a few of our favorites- they are sure to make any occasion feel more special.
Don't miss these fun and delicious "Boozy Cake" recipes too!
- *This is a double batch-- If you are not doing a lot of piping, you can make a half batch.
- 4 sticks (452g) unsalted butter, softened
- 12 cups (1380g) powdered sugar (depending on the desired consistency, more sugar = more crusting) If you prefer a frosting that crust less, see the note at the bottom of the recipe.
- 4 teaspoons ( 16g) vanilla
- 1 teaspoon (6g) salt
- ½ cup (122g) pink champagne
- Pink Coloring Gel of Choice (We used a touch of Americolor Deep Pink)
- Cream the softened butter until smooth and lightened in color
- Blend in the salt and vanilla
- Gradually add the powdered sugar with the champagne until the powdered sugar is incorporated. Beat at medium speed 3 to 4 minutes. The texture will become very smooth. If you are tinting the entire batch of buttercream light pink, you can add a very small amount of coloring gel while it is mixing.
- This recipe makes approximately 8 cups of frosting.
*For a softer buttercream with a much lighter crust, cut the amount of powdered sugar from 12 to 9 or 10 cups and cut the amount of champagne from ½ cup to ¼ cup + 1 Tablespoon. Also, cut the salt to ½ teaspoon. This lighter consistency works well for cupcakes or cakes that don't require the Viva method of smoothing.