Elevate your desserts with this 5-Minute Bubbly Champagne Frosting. Made with only 5 ingredients, it's silky texture and subtle champagne flavor is a mouthwatering addition to layered cakes, fluffy cupcakes, or even sugar cookies.
If you know me, you know I love entertaining. And I believe that every recipe deserves and extra touch or spark of flare and this frosting recipe delivers just that. While I love my classic cream cheese frosting, this champagne frosting is rich, creamy, with the delicate champagne flavor. It's always a hit at my New Year's Eve Party.
There's no doubt this recipe is delicious, but the best part is that it comes together in nearly 5 minutes. You can whip of a frosting that's as decadent as it is impressive in no time. It's truly my favorite part of my famous champagne cake.
Why you don't want to miss out on this frosting
- Seriously so easy: Although this recipe is elegant to its core, it's made in only five minutes with five simple ingredients. A foolproof and impressive recipe that everyone loves.
- Perfect texture: Nobody can resist a silky frosting made with a delicious balance of butter and powdered sugar.
- Fancy flavor: I love using this simple frosting to elevate otherwise basic cupcakes or cakes.
- Customizable flavor: You can swap the champagne for Prosecco, sparkling rose, or another sparkling wine.
What desserts pair best with champagne frosting?
Of course my champagne cupcakes and pink champagne cake pair beautifully with this champagne frosting. But, these valentine's cake pops, classic vanilla cupcakes, or lemon cupcakes would also taste delicious with champagne frosting.
Ingredients in champagne frosting
- Butter: I prefer unsalted butter.
- Sugar: Confectioner's sugar is best for this recipe, also called powdered sugar.
- Vanilla: If you're gluten free make sure to use certified gluten free vanilla.
- Champagne: You'll reduce the champagne by boiling it to remove the alcohol and make it the perfect texture for frosting.
- Salt: A pinch of salt brings together the other flavors.
Can I make this frosting dairy free?
Absolutely. Just swap the butter for a plant based butter or other dairy-free alternative. The taste and texture may vary slightly, but it will still be delicious.
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How to make Bubbly Champagne Frosting
Reduce the champagne: Bring the champagne to a boil until it has reduced to about 1/4 cup. Set aside or in the fridge to cool completely.
Combine butter and sugar: In a large mixing bowl or stand mixer, beat the butter and sugar together on high until light and fluffy.
Add in vanilla and champagne: Mix in the vanilla and slowly add the reduced champagne 2-3 tablespoons at a time until desired flavor is reached.
Does the alcohol cook out during reduction?
Yes, the alcohol will cook out during the reduction process. Leaving behind the champagne flavor and making this recipe safe for all ages.
Storing and freezing
Storing: If you happen to have leftover frosting, you can store it in an airtight container or ziplock baggie in the fridge for up to one week. Bring it to room temperature before using.
Freezing: Like my sugar cookie frosting and gingerbread house frosting, this recipe will freeze well for up to three months. Thaw in the fridge overnight and re-whip to bring back it's fluffy texture when you're ready to use.
More sweet treats you'll love
- Red velvet cake mix cookies
- 3 ingredient easter bark
- Easy and soft green velvet cake
- 35-minute no bake cookies
- Buttery christmas cut out cookies
5-Minute Bubbly Champagne Frosting
Ingredients
- 1 1/2 cup champagne
- 2 cup butter
- 8 cups confectioners’ sugar
- 2 teaspoon vanilla extract
- Large pinch of salt
Instructions
- In a small saucepan, bring the champagne to a boil over medium heat and simmer until reduced down to 1/4 cup, about 7-10 minutes. Set aside to cool completely
- Using a mixer, 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 2 to 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
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