Pink Champagne Buttercream Frosting

Pink Champagne Buttercream Frosting


Pink Champagne Reduction

  • 2 cups pink champagne or sparkling wine


  • 3 sticks (1 ½ cups) unsalted butter, softened
  • 4 cups 1 pound confectioners’ sugar, sifted if lumpy
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons plus at least 2 more tablespoons reduced pink champagne or sparkling wine reduction


Make the Pink Champagne Reduction

  • Bring champagne or sparkling wine to a simmer in a saucepan.
  • Cook until reduced to approximately ½ cup.

Make the Frosting

  • In the bowl of an electric mixer using the whip attachment, beat the butter and the confectioners’ sugar on medium-high speed until well blended.
  • On low speed, add the vanilla extract and 2 tablespoons of the Pink Champagne Reduction. Blend until light and fluffy.
  • If the mixture is still quite thick, continue adding at least 2 more tablespoonfuls of the Pink Champagne Reduction until you get the consistency that you desire. Blend well.
  • Use the frosting to frost Chef Gail’s Yellow Cupcakes or any cake or cookie.


Makes approximately 4 cups