If you’re looking for a frosting that is as elegant as it is delicious, this Rosé Pink Champagne Frosting is the perfect choice. Light, fluffy, and infused with the delicate flavor of pink champagne, it’s an indulgent treat that will elevate any dessert. Whether you’re topping cupcakes, using it as a fruit dip, or just enjoying a spoonful (we won’t judge!), this frosting brings a touch of sophistication to any occasion.
Why You’ll Love This Frosting
Champagne Flavor – The subtle, bubbly notes of rosé or pink champagne shine through, making this frosting extra special.
Silky Smooth Texture – Thanks to a pudding-like base, the consistency is light and creamy.
Gorgeous Color – A few drops of pink food coloring enhance its soft, rosy hue.
Versatile Use – Perfect for cupcakes, cakes, cookies, and even as a fruit dip!
Rosé Pink Champagne Frosting
Yield: 2 cups
Ingredients:
1 cup Rosé or Pink Champagne (reduced to 1/2 cup), plus 2-3 tablespoons reserved
1/2-3/4 cup whole milk
5 tablespoons all-purpose flour
1 cup (200g) granulated sugar
2-3 drops pink food coloring (optional)
1 cup (2 sticks) unsalted butter, cubed and softened
1 teaspoon vanilla extract
1/8 teaspoon salt
White sugar sprinkles, nonpareils, and sugar pearls for garnish
Instructions:
Reduce the Champagne: Pour 1 cup of champagne into a saucepan and simmer over medium-high heat until it reduces by half (about 8-10 minutes). Pour back into a measuring cup and add enough milk to equal 1 cup of liquid.
Cook the Base: Return the mixture to the saucepan. Whisk in flour, sugar, and food coloring (if using) over low heat. Bring to a boil, whisking constantly. Boil for 1 minute until thick and smooth, similar to pudding.
Cool Completely: Transfer the mixture to a shallow heatproof bowl or plate. Cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming. Chill in the refrigerator for about 1 hour or in the freezer for 30 minutes.
Whip the Butter: Using an electric mixer, beat the softened butter on medium-high speed until smooth, fluffy, and pale (about 5 minutes). Add vanilla and salt.
Incorporate the Pudding Base: Gradually add the cooled pudding mixture in 3-4 batches, beating well after each addition. Scrape down the bowl as needed.
Finish with Champagne: Beat in the reserved 2-3 tablespoons of champagne. Increase the speed to medium-high and beat for another 2-3 minutes until the frosting is silky, light, and fluffy.
Pipe and Decorate: Transfer the frosting to a piping bag fitted with a closed star tip. Pipe beautiful ruffly swirls onto cooled cupcakes and finish with sugar pearls, nonpareils, or sprinkles for extra elegance.
Tips for the Best Rosé Frosting
Use Quality Champagne: The better the rosé, the better the flavor!
Cool the Base Completely: If it’s even slightly warm, it can cause the butter to melt.
Whip It Well: Beating the butter properly ensures an ultra-fluffy texture.
Storage: Store any leftover frosting in an airtight container in the fridge for up to 3 days. Bring to room temperature and re-whip before using.
Perfect Pairings
This frosting pairs beautifully with:
Vanilla or almond cupcakes
Strawberry cake
Sugar cookies
French macarons
Fresh berries as a dip
Whether you’re celebrating a birthday, bridal shower, or just indulging in a treat for yourself, this Rosé Pink Champagne Frosting is guaranteed to impress. Give it a try and let us know how you used it!
Cheers to sweet moments and delicious desserts!
