Made with a champagne reduction, our Pink Champagne Buttercream is creamy, silky, light and melts ethereally on the tongue while not being overly sweet. It’s the perfect buttercream frosting for special occasion cakes and cupcakes. And, it tastes just like it came from an upscale bakery! All-natural, egg and soy free with a dairy free variation.
When it comes to special occasions, a spectacular cake is in order and it deserves a magnificent frosting such as our Pink Champagne Buttercream. It’s the perfect buttercream to frost cakes and cupcakes for birthdays, anniversaries, New Year’s Eve or St. Valentine’s Day.
This recipe for buttercream is based on our recipe for Best Ever American Buttercream, which uses an emulsion to create an exceptional American Buttercream without the usual gritty texture and is sweetened just right. The best part is that this buttercream is very impressive yet comes together in just 25 minutes!
Who doesn’t appreciate that?
In usual fashion, I am posting this buttercream as a separate component recipe but will be using it to frost an extraordinary cake to be featured soon here on the blog. I am truly looking forward to posting this one and I know you are just going to love it!
For those who have never tasted a Champagne Buttercream, I would explain it as tasting similar to a cherry or grape flavored buttercream with the distinct and pleasing tang that could only come from champagne or sparkling wine.
For this particular recipe, I used Santa Margherita Prosecco (we always have some on hand) and it did not disappoint. The flavor is truly divine. In fact, I could not stop eating it right from the spoon!
To tint buttercreams, I prefer using all-natural, organic and kosher food coloring pastes by ChefMaster®. I purchase mine from The Baker’s Kitchen as they are a great resource with no minimum orders on these food coloring pastes. (Other stores require you to purchase a box of 12 units…in each color.)
The best and least messy way to work with food coloring pastes is to dip toothpicks into the small jar and scoop up enough to tint your frosting. Then, I just swirl the toothpicks into the buttercream and turn it while lifting up so that most of the food color ends up in the recipe. Easy peasy. Of course, as with many great kitchen tips, I learned this tip years ago from award-winning cookbook author, Rose Levy Beranbaum.
What makes our Pink Champagne Buttercream wicked good?
Not only does this buttercream whip together in record time, it is an impressive one. It does not have a gritty texture like so many other American Style Buttercreams. This is due to creating a sugar slurry with boiling champagne to dissolve the sugar and an emulsion with the addition of the fats. Furthermore, is not cloyingly sweet since only half the amount of sugar is used when compared with standard American Buttercream recipes.
The flavor profile is fabulous due to the champagne or sparkling wine reduction and is silky smooth with a pleasing mouth feel that comes as close to European buttercreams as an American Buttercream can. Now that is definitely wicked good!
Whip up a batch of our Pink Champagne Buttercream or our Best Ever American Buttercream and find out for yourself how these American buttercreams truly compare to European buttercreams. You will be impressed and your mind will be blown. I promise.
Below are Pinterest-friendly sized images to pin at Pinterest!
- 4 cups (480 grams) 100% pure cane confectioners’ sugar, such as C&H® or Domino®, spooned into cup and leveled off, sifting not necessary
- 1 cup (240 ml) champagne, pink champagne or sparkling wine, I used Santa Margherita Prosecco
- ¼ teaspoon (1.25 ml) pure almond extract, such as Nielsen-Massey®, optional
- ½ cup (1 stick/113 grams) salted butter, at room temperature
- ½ cup (1 stick/113 grams) unsalted butter, at room temperature
- 1 cup (192 grams) organic palm shortening, such as Spectrum Organics®, at room temperature
- Pink food coloring paste, all-natural, organic and kosher preferred such as ChefMaster®
Tips:If not using immediately, keep bowl covered tightly to keep buttercream from drying before frosting cake or cupcakes. Buttercream can be refrigerated for up to 1 week in an airtight container. Storing longer than this is not recommended due to the dairy content. Before using, bring to room temperature before beating smooth again. If using the buttercream to pipe details, be sure to use chilled hands when handling pastry bag as warm hands can easily melt the buttercream. This buttercream will last for up to 3 days at room temperature when on a frosted cake, or cupcakes, covered. All-Natural Variations: To Make Dairy and Soy Free Champagne Buttercream: Omit butter and use natural butter-flavored palm shortening by Spectrum Organics® by measuring 192 grams or 1 cup to replace the butter. Add a few pinches of salt to water and sugar mixture before adding extracts to compensate for the salt in the omitted salted butter. To Make Non-Alcoholic Pink Champagne Buttercream: Simply substitute Sparkling White Grape Juice, such as by St. Julian Winery, for the champagne or sparkling wine and continue with recipe as directed. (Many wineries offer sparkling grape juice, so check with wineries in your area.) Alternatively, substitute Sparkling Apple Cider, such as by Martinelli's. I highly recommend Martinelli's because their juice is 100% pure juice from fresh apples (not from concentrate) and is certified organic. Use their store locator tool on their site to find a store near you. Also, check with your local Whole Foods Market and specialty markets in your area for Martinelli's sparkling juices. Original Recipe Source: WickedGoodKitchen.com Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.