Pink Champagne Buttercream

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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.

Pink Champagne Buttercream Frosting- So flavorful and easy to make! We love it with our Pink Champagne Layer Cakes and Cupcakes!

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!)

One is our Pink Champagne Cake from Scratch, and the other is our Pink Champagne Cake from Cake Mix. Both of them taste amazing!

So, whether you enjoy baking cake recipes scratch, or working with doctored cake mix recipes, we have an amazing Pink Champagne Cake Recipe for you to try!

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.

Aside from our pink champagne cakes, some of our most popular are: Champagne and Strawberries Cake, Champagne Pound Cake, and Strawberry Champagne Cake (from cake mix).

Don't miss these fun and delicious "Boozy Cake" recipes too!

Delicious Pink Champagne Buttercream Frosting Recipe by! Online cake tutorials and cake recipes!

Pink Champagne Buttercream

This easy and delicious Pink Champagne Buttercream is perfect for your special occasion cakes!

This delicious Pink Champagne Buttercream tastes amazing with Pink Champagne Cakes and Cupcakes! It pipes perfectly also!

Prep Time 30 minutes
Total Time 30 minutes


  • *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)


  1. Cream the softened butter until smooth and lightened in color
  2. Blend in the salt and vanilla
  3. 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.
  4. 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.


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  1. Hi Natalie, Such a sweet daughter to do this for you. Congratulations, to her on this beautiful cake!! I am impressed!

  2. Hi, do you have a recommendation on the type of pink champagne to use? I’m not a champagne drinker, but making a bridal shower cake for people who are. I found 2 types, a Brut Rose (dry) vs a pink moscato (sweet). Just preference, or is there a better one for this recipe?

  3. Hi Amber! I'm glad that you're making this cake!

    I just happened to pick out Andre Blush Pink Champagne when I made this recipe- I don't know much about champagne either but I was happy with how it turned out! ;0)- This champagne is a bit on the sweeter side if that helps.

  4. Hi Armida, I think it would be for adults only. The champagne in the cake does not completely bake out plus there is champagne in the frosting . No one is going to become intoxicated but there is alcohol in the cake.

  5. This is my new favorite cake! It’s FABULOUS! The icing is exquisite! I made the cake today and will freeze to serve next weekend. Would it be ok to refrigerate the icing for a week or should I freeze it also?

  6. Hi Felecia, Thank you for your nice comments on the recipe! Your cake layers should be wrapped in plastic wrap and aluminum foil when freezing. You can store your buttercream in the refrigerator a week in advance of using. Make sure it is in an airtight container or covered with plastic wrap so it will not absorb any food odors while refrigerated. I often use two layers of plastic wrap. When ready to use let it warm to room temperature on your counter ( do not warm in the microwave). Remix with a hand or stand mixer.

  7. Thank you for the response! It’s good to know I wrapped my cake layers up correctly! I look forward to trying more of your recipes.

  8. I am considering making these as cupcakes for a French Garden themed baby shower... any suggestions on how to decorate as cupcakes for that theme?