Champagne Frosting

Homemade champagne frosting is a delightfully spiked and sparkly addition to any dessert. Reduce champagne on the stovetop for intensified flavor.

Champagne frosting in bowl

Look up the term “fancy” in the dictionary. I bet you’ll find a photo of this champagne frosting. 🙂 This party-perfect buttercream brings a level of luxury to any dessert it touches. It’s creamy and silky soft with a light champagne flavor. Champagne buttercream is perfect for any and all celebrations including:

  • birthdays
  • engagements
  • bridal showers
  • weddings
  • anniversaries
  • new year’s eve
  • job promotions

Or just a casual night in! Champagne is acceptable any day, right?

Champagne frosting on spatula

Soft and fluffy vanilla wedding cupcakes topped with champagne frosting! Perfect for any wedding celebration and bridal shower! Recipe on sallysbakingaddiction.com

How to Make Champagne Frosting

This is a very simple and straightforward American style buttercream. The frosting begins with a vanilla buttercream base: butter + confectioners’ sugar. To that, we’ll add champagne and vanilla extract. But we need to reduce down the champagne on the stove before adding it. Why? Reducing the champagne packs an intense amount of flavor into a smaller amount of champagne. We can’t overload our frosting with liquid because that would thin it out. Rather, we will add a small amount of *extreme* champagne flavor. I learned this trick from Wicked Good Kitchen. 🙂

Do you see this next photo? Left = champagne. Right = reduced and highly concentrated champagne. Look at the color difference! The champagne reduction has a lot more flavor and won’t ruin the texture of the buttercream.

How to make delicious champagne frosting on sallysbakingaddiction.com

My #1 Tip

Make sure the reduced champagne is cool or room temperature– NOT hot. If the champagne reduction is hot, it will melt the butter in your frosting, which creates the worst frosting experience your bowl (and eyes) will ever see. Curdled buttercream? Yep.

What Type of Champagne Do I Use in Frosting?

Use any kind of champagne or sparkling wine in this frosting. If you like how it tastes out of the bottle, you’ll like how it tastes in this champagne buttercream frosting. I’ve tried the recipe with dozens of different sparkling wines, including prosecco, and each has been fantastic.

Champagne frosting

What Tastes Best with Champagne Frosting?

In addition to mimosa cupcakes and wedding cupcakes, it adds a little something extra to:

How to make delicious champagne frosting on sallysbakingaddiction.com

How to Create Intense Champagne Flavor

Reduce champagne on the stovetop before adding to the frosting. Reducing the champagne packs an intense amount of flavor into a smaller amount of liquid. Excess liquid would ruin the frosting.

Print
Champagne frosting in bowl

Champagne Frosting

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 3 hours
  • Yield: 3-4 cups
  • Category: Dessert
  • Method: Cooking
  • Cuisine: American

Description

Homemade champagne frosting is a delightfully spiked and sparkly addition to any dessert such as vanilla cupcakes or white cake. Reduce champagne on the stovetop for intensified flavor.


Ingredients

  • 3/4 cup (180ml) champagne or sparkling wine (use your favorite)
  • 1 cup (230g) unsalted butter, softened to room temperature
  • 4 cups (480ml) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • pinch salt

Instructions

  1. In a small saucepan, bring the champagne to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down to 1/4 cup, about 7-10 minutes. Set aside to cool completely. You want it room temperature or cold.
  2. In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy, about 2-3 minutes. Add the confectioners’ sugar 1 cup at a time, beating on low at first then increasing to high speed. Once incorporated, add the next cup. Once creamy and combined, beat in 3 Tablespoons of the reduced champagne and the vanilla extract. Taste. Add the remaining reduced champagne if needed, then a pinch of salt if you’d like.
  3. Frosting can be made 2 days in advance, covered, and stored in the refrigerator until ready to use.

Notes

  1. Freezing Instructions: Freeze frosting for up to 3 months. Thaw in the refrigerator, then beat on medium speed with 1-2 Tablespoons of milk to smooth it out before using.
  2. After you reduce the champagne, make sure it cools to room temperature. Why? Because it will melt the butter in your frosting! Whenever I make champagne frosting, I reduce down the champagne once the cake or cupcakes come out of the oven. That way the champagne can cool down as the cake cools down.
  3. This recipe is enough to frost 14-15 cupcakes, 32-36 mini cupcakes, or one 2 layer cake.

Keywords: frosting, champagne, buttercream

32 Comments

    1. Hi Marion! I’ve stored it covered tightly in the refrigerator for up to 5 days with no problem. I haven’t tested longer than that.

    1. That would be a judgement call. I would be wary giving it to my own child, but she’s young! The alcohol is mostly cooked out.

  1. My coworkers have challenged me to bring in a cake on April fools day that doesn’t taste like it looks. Wouldn’t champagne frosting when you are expecting vanilla be quite a surprise? One question though, does all the alcohol cook off when you reduce the champagne on the stove?

    1. That would be so fun! A majority of the alcohol is cooked out, but as always, use your best judgement when serving to others.

  2. You should not serve this where alcoholics will be eating it There is about 5% alcohol left and the taste may be just enough to cause a problem. I am sure these are great and I will be making them for my family but unfortunatly not for our Church where 2 members attend A.A.

    1. Thanks Darlene. The same can be said for most recipes containing alcohol. As always, use your best judgement when serving recipes (with or without alcohol) to others.

      1. ANSWERED MY QUESTION & THANK YOU ALL FOR BEING MINDFUL OF OTHERS!! Linda Wolford-Morris

    1. Yes, I’m sure that would work! I made Guinness beer frosting for these brownies: https://sallysbakingaddiction.com/guinness-brownies/

    1. Hi Anna! My rule is– if you enjoy drinking it, you’ll enjoy it in this buttercream. I love Veuve Clicquot Brut, though that is a little pricey. MoĂ«t & Chandon Imperial Brut is another great choice.

  3. Hi, as American icing tends to be wayyy to sweet for me, any chance there’s a Swiss buttercream version? Hehe

    Thank you for sharing all the knowledges and yummy recipes with us!

    1. Hi Joyce! I’m sure this reduced champagne trick could work with Swiss Meringue Buttercream! Let me know if you try it.

  4. Hi : ) Can you tell me what you used for sprinkles (shown in the pics of the cupcakes)? Is it grated chocolate or caramel? Thanks!

    1. For the cupcakes I just used gold sprinkles! The Wilton brand sprinkles are called “pearlized sugar” but other brands also sell similar sprinkles.

  5. If I used clear vanilla extract, would this frosting be pretty white? The pictures look a bit off- white because the reduced champagne is, of course, not clear. I’m interested in coloring the frosting a hot pink and I wouldn’t want the color to turn out all goofy. The recipe looks delicious though! Even if I don’t use it for my current cake, I will definitely be using it in the future 🙂 Thanks!

    1. Hi Colleen! A clear vanilla extract will definitely help keep this frosting a lighter color. You could definitely still tint it– the beige color (from the champagne) won’t ruin it at all.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

Ă—