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Pink Champagne Buttercream by WickedGoodKitchen.com ~ Made with a champagne reduction, our Pink Champagne Buttercream is creamy, silky, light and melts ethereally on the tongue while not being overly sweet or gritty. 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.

Pink Champagne Buttercream

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: About 4½ cups

Description

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.

Ingredients

  • 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®

Directions

  1. Using an electric stand mixer fitted with paddle attachment, place confectioners’ sugar into work bowl. Meanwhile, in a small heavy saucepan over medium-high heat, bring champagne to a boil. Boil until reduced by half to ½ cup, about 8 to 10 minutes. Remove from heat.
  2. Immediately and very carefully pour boiling champagne over confectioners’ sugar in a steady stream with mixer on low speed (stir). Increase mixer speed to medium and beat, scraping down sides of bowl with rubber spatula, until sugar dissolves, mixture is smooth and cooled to room temperature, about 4 minutes. Add almond extract, if using, and mix until well blended.
  3. Add butter and shortening and beat on low (stir), scraping down sides of bowl as necessary, until creamy and almost fully incorporated, about 2 minutes. Gradually increase mixer speed to medium and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula, about 10 minutes. (Beating buttercream on low and medium speeds will prevent it from incorporating too much air causing air bubbles.) Tint buttercream with pink food coloring paste.
  4. Yield: Makes about 4½ cups; enough to fill and frost a 9-inch two layer cake, or 8-inch three layer cake, or 18 to 24 cupcakes—depending on amount used to simply ice cupcakes with a knife or icing spatula (in the traditional manner) or pipe elaborate swirls, or decorate with other piping details.

Recipe Notes

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.

For a thicker buttercream, reduce (cook down) champagne to ⅓ cup (versus ½ cup). This will create a less billowy and light buttercream allowing for nice piping details.

This buttercream will last for up to 3 days at room temperature when on a frosted cake, or cupcakes, covered.

Cook Time above simply means Active Time for preparing buttercream.

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