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:
Thanks for stopping by! Don’t forget to visit our full listing of FAVORITE cake and frosting recipes in our Recipes Section! We also have tons of easy cake tutorials in our Free Tutorials Section! (And of course, members have access to all of the videos in our Videos section as well.) There’s something for everyone!
We hope you’ll stop by again soon. If you’re interested in becoming a full member of My Cake School, hop by our Join section for more details.
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)