This easy and delicious Champagne Buttercream Frosting perfectly complements so many of our special occasion cakes, including our recent Strawberry Champagne Cake recipe.


Champagne Buttercream Frosting


Our Champagne Frosting is a classic American Buttercream recipe, which in this case calls for Champagne in place of milk or heavy cream.

The result is a versatile, perfectly pipeable, slightly crusting Champagne buttercream that comes together in a matter of minutes!

It can be used as a filling or frosting add a boost of champagne flavor to your cakes and cupcakes.


Champagne Buttercream


Delicious Strawberry Champagne Cake from a Cake Mix

Strawberry Champagne Cake (from our Recipes Section)



Champagne cakes and desserts are always a great choice for special occasions from anniversaries to Valentine’s Day, bridal showers, New Year’s Eve, dinner parties and more!



Can buttercream be frozen? Yes it can! You can freeze buttercream for up to a few months in an airtight container. The night before using, move to the refrigerator and then continue to thaw at room temperature for a couple of hours. You may need to re-whip the frosting to reach the original consistency.

Is this a crusting recipe?  Yes it is! It develops a light crust, and so if you are a fan of the Viva Paper Towel method of smoothing, this recipe works well for that.

What if the Frosting Consistency is too Thick or Too Thin? If your Champagne Buttercream is too thick, add a little more champagne (or milk/cream) to reach the desired consistency.

Should this frosting be refrigerated? The sugar in this recipe acts as a preservative, however, I usually refrigerate anyway. If you do not wish to refrigerate, the frosting will be fine at room temperature for a couple of days.

**Note that if you refrigerate this frosting (or your frosted cake), the buttercream becomes firm just as butter does. For this reason, it’s best to sit your frosted cakes out at room temperature a couple of hours before serving.



Champagne Buttercream

No Ratings

Add a little champagne flavor to your cakes and cupcakes with this easy and delicious Champagne Buttercream Frosting!


  • 3 sticks (339g) unsalted butter, softened
  • 7 1/2 cups (863g) Powdered Sugar
  • 1/4 cup +2 Tablespoons (84g) Champagne
  • 1/2 teaspoon (2g) vanilla
  • pinch salt


  1. Cream the softened butter until smooth and lightened in color
  2. Blend in the salt and vanilla
  3. Gradually add the powdered sugar with the champagne until the powdered sugar is incorporated
  4. Beat at medium speed 3 to 4 minutes. The texture will become very smooth.
  5. To make the frosting a little thinner, add either a bit more champagne or milk/cream. If you need to thicken, add in a little more powdered sugar.


Champagne Buttercream


We’d love for your scroll through our full collection of THE BEST cakes and frostings in our Recipes Section.  Whether you like to bake from scratch or from a doctored cake mix, we have so many delicious recipes to share!

If you would like to learn more about cake decorating, don’t miss the cake tutorials in our Free Tutorials Section, which also includes a Free Video Tutorials Section!

If you’re interested in viewing our entire library of hundreds of cake decorating video tutorials, you should consider becoming a member of My Cake School! We would love to have you! you can find the details here: Joining Information here



Tags: No tags

Add a Comment

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