Perfect Pink Champagne Buttercream Frosting Recipe

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This is the Champagne of all Buttercreams. Get it?  
NO! really I mean it. You going to love this buttercream. It's really creamy and light and it's not too soft so you can pipe a pretty swirl on your cupcakes. In fact, you could pipe a few roses with this buttercream if you follow my little trick.

Can you guess what's the best part of making Pink Champagne Buttercream? You use only two cups for the buttercream recipe but the rest is yours!! Yes!!
What can be better than sipping on a glass of champagne while decorating a cake? I also made these Champagne Cupcakes with this Champagne Buttercream.

 Let's talk ingredients and substitutes (Save/Pin)

• Champagne - Now as a rule of thump - always cook with wine that you will drink and chocolate that you will eat. Right?
  Similarly, use a Champagne that you will drink. If you can't drink it - trust me you don't want to use it. Having said that, no; you don't have to dig a hole in your wallet. You can buy a good quality Champagne at a decent price from your local wine shop.
• Cherry - This is my secret ingredient. I love using a few cherries when I'm reducing the champagne. It adds that subtle flavor but also a natural pale pink color.
• Butter - I always use all butter in my frosting. It's just me! It's really very rare that I use vegetable shorting in my frosting. This one is all butter. If you prefer and are worried about humidity - you can substitute half the butter with vegetable shortening like Crisco.
• Fresh Whipping Cream - You can use milk or more champagne, I think the cream is thicker and more yummy.
• Powder Sugar / Confectioners Sugar - Use a good quality powder sugar made with cane sugar, not beet sugar and you will never have a gritty or grainy frosting.
• Red Gel Food Coloring - Often I love that little pink color I get from the cherries so I don't use any additional food color but often when I use them in cupcakes for customers I use that ever so little dab.
• Champagne extract - because we can use so little of the champagne in the frosting often our expectation of the flavor can be only met with the extract. It is an optional ingredient. However, If you are a cake decorator it's worth the investment.

How to Make Pink Champagne Buttercream Frosting - using Premade buttercream

This is mostly applicable to cake decorators like me who already have buttercream in the fridge!
If you have buttercream why make more. Use it!!  And you can make Pink Champagne Swiss Meringue Buttercream or Pink Champagne Italian Meringue Buttercream or Pink Champagne American Buttercream Frosting with this method. 

The best way to do this  -

• Make and cool the champagne reduction as detailed below.
• Fold the reduced champagne to 4 cups of buttercream frosting
• Add the champagne extract (optional)
• Add pink food color if you wish (optional)

Consistency - the consistency of this buttercream will depend on the consistency of the original buttercream. If you need to frost a cake or pipe swirls on cupcakes. This works just great. However, if you need a more firm or stiff buttercream then you probably better off using the recipe from scratch below.

Useful Tips and Tools

• If you bake often, it would be a good idea to invest in a cake mixer. Because often we try to mix by hand and then we are too tired to give it enough creaming or mixing. So if you are making this buttercream go head and remove that K-Mix or KitchenAid from your kitchen cabinet. You don't have to buy an expensive stand mixer, a simple hand mixer works great too.
• For buttercream mixing always use a paddle attachment so you do not incorporate too much air into the buttercream. Some recipes, however, such as meringue buttercreams, require the use of the whisk attachments.
• Having said that, a simple Bowl, whisk and Spatula with a little extra elbow grease will do too.
• Personally, I believe in measuring ingredients by weight, which makes my kitchen scale one of the most valuable items when baking. The same goes for mymeasuring cups and measuring spoons. It's always a good idea to have these handy and use them when baking rather than trying to guess measurements.
• After the buttercream is prepared always keep it sealed well in the fridge. This will prevent any odor from the other foods to attach itself to the buttercream. Therefore, I place my buttercream in a stainless steel storage (we try to avoid using plastic in our home). And I also cover the top surface of the buttercream with cling wrap.

The Perfect Pink Champagne Buttercream Frosting - From Scratch (Save/Pin)

Prepare Champagne Reduction

• Place the champagne in a heavy-based saucepan.
• Bruise the cherries a bit and add them to the champagne
• Cook on medium to low for about 10 to 15 mins or until the champagne has reduced to 1/3 of its original volume.
• Remove cherries and discard them.
• Set aside covered - let cool completely.

Make buttercream

• Place the butter and salt in the mixer bowl.
• Using the paddle attachment - mix the butter until light and fluffy.
• Add half the sugar along with the cooled champagne.
• Continue to mix for another minute or two
• Add the remaining powder sugar and mix for two more minutes.
• Add extracts

Check consistency

• If you want a firm, stiff consistency icing for a cake or piping then you need to stop mixing now.
• If not - I prefer to continue whipping for another 3 minutes until the buttercream is light and fluffy.
• Do a taste test and check if too stiff or still grainy add - one to two tbsp fresh cream or champagne.
• And mix a minute more.
• Your buttercream is ready - if necessary add pink food color or use as is.

Pink Champagne Cupcakes with Pink Champagne Buttercream

Pink Champagne Cupcakes are moist and delicious baked from scratch using Champagne reduction from cupcake to frosting. Decorated with pretty pink swirls of Pink Champagne buttercream these will make an impressing addition to any special occasion be it mothers day , valentine's day or wedding.

Don't forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.

The Perfect Pink Champagne Buttercream Frosting Recipe

Author: Veena Azmanov

5 from 9 votes

Print Pin Rate

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Calories: 284kcal

Adjust Servings Here: 4 cups

Description

Every special occasion deserves a special frosting; that's what this Pink Champagne Buttercream Frosting is all about. Made with champagne reduction, light; creamy and melts in the mouth. A perfect addition to decorate any cake or cupcakes to it's ultimate in luxury.

ADJUST SERVINGS HERE - 4 cups

Ingredients

• 2 cups (15.96 floz) Champagne
• 4 (4 ) Cherries
• 228 grams (8.04 oz) Unsalted butter 2 sticks
• 1/2 tsp (0.5 tsp) Salt
• 500 grams (2.5 cups) Powder sugar
• 1/4 tsp (0.25 tsp) Champagne extract
• 1/2 tsp (0.5 tsp) Clear vanilla extract
• 2 tbsp (1 floz) Fresh whipping cream or champagne

Instructions

Prepare Champagne Reduction

• Place the champagne in a heavy based sauce pan.
• Bruise the cherries a bit and add them to the champagne
• Cook on medium to low for about 10 to 15 mins or until the champagne has reduced to 1/3 of its original volume.
• Remove cherries and discard them
• Set aside covered - let cool completely.

Make buttercream

• Place the butter and salt in the mixer bowl.
• Using the paddle attachment - mix the butter until light and fluffy.
• Add half the sugar along with the cooled champagne.
• Continue to mix for another minute or two
• Add the remaining powder sugar and mix for two more minutes.
• Add extracts

Check consistency

• If you want a firm, stiff consistency icing for a cake or piping then you need to stop mixing now.
• If not - I prefer to continue whipping for another 3 minutes until the buttercream is light and fluffy.
• Do a taste test and check if too stiff or still grainy add - one to two tbsp fresh cream or champagne.
• And mix a minute more.
• Your buttercream is ready - if necessary add pink food color or use as is.

Nutrition Information

Serving: 100gCalories: 284kcalCarbohydrates: 40.8gProtein: 0.7gFat: 10.8gSaturated Fat: 6.7gPolyunsaturated Fat: 4.1gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 22mgSodium: 102mgPotassium: 0mgFiber: 0.1gSugar: 39.4gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? I'd love to hear about itMention @veenaazmanov or #tag on Instagram #veenaazmanov

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