This silky smooth and perfectly pipeable Pink Champagne Buttercream Frosting is sure to make any occasion feel more special! Consider it for anniversaries, weddings, showers, 21st birthdays, New Years, and more.
We have two Pink Champagne Cake recipes in our recipes section. One is our Pink Champagne Cake from Scratch, and the other is our Pink Champagne Cake (doctored cake mix) recipe. So whether you enjoy baking cakes from scratch, or working with doctored cake mixes, we have an amazing Pink Champagne Cake recipe for you to try!
We’ve received so much positive feedback from this recipe since we first posted it. Pink Champagne Cake is just one of those perfect special occasion go-to recipes that brings a bit of a “wow factor” from the name alone, and the taste is out of this world.
Our Pink Champagne Buttercream Frosting is a crusting recipe, but if you prefer a lighter crust, see the adjustments to the recipe at the bottom of the post. The recipe makes approximately 8 cups of frosting to allow for a delicious filling and decorative piping.
However, you can easily cut this recipe in half if you don’t require this much frosting! We hope that you enjoy this recipe as much as we have!
Pink Champagne Buttercream
Ingredients
- 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
- 1/2 cup (122g) pink champagne
- Pink Coloring Gel of Choice (We used a touch of Americolor Deep Pink)
Directions
- 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 form 1/2 cup to 1/4 cup + 1 Tablespoon. Also, cut the salt to 1/2 teaspoon. This lighter consistency works well for cupcakes or cakes that don't require the Viva method of smoothing.
**Check out our Pink Champagne Cake recipes!
Pink Champagne Cake recipe from scratch:
and our Delicious Doctored cake mix version of Pink Champagne Cake:
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I made this recipe today and Oh my Stars!!! It is spectacular!! And, soooo pretty!! Cannot wait to put the cake all together! Thank you Melissa & BeBe, as always!!
After reading this article, I could not stop to myself from making it. So i prepared it. It was too yummy!!!!
Thanking You!!!!!!
This champagne cake is one of my most requested cakes from friends and family! In fact, I have 3 layers in the oven right now. I was wondering what tip you used in both of those pictures. They are both equally beautiful! I have been doing a simple basket weave, as my loops always seem lopsided. Thank you so much for sharing this recipe!
Hi Sarah! I’m so glad that you like the recipe! Your cake looks delicious. For the overlapping rings of buttercream, I used a star tip 21. To do this, I first crumb coated the cake and then starting from the bottom, piped my slightly overlapping open rings of buttercream one at a time in vertical rows. (The cascading rosettes of buttercream video in our Free Tutorials section gives a similar look but goes much more quickly!)
In the other photo, I piped my ruffles with a tip 104. I believe I have a super quick demo of me creating this cake that was never posted…I’ll see if I can find it and post this week! ;0)
Hi what tips did you use to pipe your buttercream? Mary
Hi Mary, I used a tip 21 for the scratch cake, and a tip 104 for the doctored cake mix version. You can see a longer description in my comment just above yours. Thanks!
I made this cake for my daughters 19th turned out great !
Hi Brenda! Didn’t see you post before, the cake looks fabulous! Glad that you liked the recipe ;0)
Hi! This icing is delicious! I made it the night before & refrigerated. When I went to frost it the next day, it looked like it had “broken.” Any idea what might have gone wrong? Should I have rewhipped it before using? Also, do I need to reduce liquid in order to pipe rosettes on the side of the cake? Thank you!
HiJoycelyn, Yes, I think you needed to rewhip the buttercream. Bring the buttercream back to room temperature and remix. Some buttercreams can be remixed with a spoon and will be fine, other times you may need to rewhip with a hand mixer or your stand mixer. Depending on the climate you live in you may need to adjust the amount of liquid for your buttercream. We don’t adjust the amount for piping rosettes, Melissa typically frost the cake and pipes rosettes with the same consistency frosting, but experiment and see what works best for you. If you find it too soft, just add a bit more powdered sugar. When piping rosettes make sure the rosettes attaches to the cake and not just to the rosette above (or below) it, otherwise it could slide down and off the cake.
Thanks so much for the tips!