I have been in search of delicious frostings and fillings to go with the champagne cake recipe I finally started using. I found this frosting on a website called “Damn Delicious”. The link for the original recipe is here: damndelicious.tumblr.com/post/17257276854/peach-champagne-cupcakes-with-sweet-champagne
I did make some changes from the original recipe. I added and took away a little bit.


Amount Ingredient 1 cup (2 sticks) unsalted butter, at room temperature (I used salted butter) 4 cups confectioner’s sugar (the original called for 3 1/4 c. I added until I got the consistency I wanted) 1/4 tsp vanilla (it was originally 1/2 tsp. I didnt want to overwhelm the champagne flavor) 4 T. champagne, at room temperature ( or to taste) 2-3 drops food coloring, if desired


Using the whisk on a mixer blend together butter and sugar for about 2 minutes until light and fluffy. Then add in champagne flavor 1 T. at a time until you have desired taste. Do not add too much tough or you will ruin the consistency of the frosting. Blend in champagne well. After I tasted the frosting I decided to see if vanilla would really be necessary. I only used a small amount. I think that I prefer it without for this recipe. Add food coloring if desired and blend until it is incorporated. Then top your cupcakes or cake! Enjoy!


sugarthumb Says... 2012-05-15 19:19:39

Mmmmm....sounds delicious! Thanks for sharing.

Michell123 Says... 2012-05-15 19:53:05

Sound's good!!!

colababy Says... 2012-05-15 22:11:48

Question? What kind of Champagne did you used . I have made some before, but I didn't like the champagne I brought. I just asked my family do them know of a good champagne that taste good.

ladyren Says... 2012-05-16 06:42:01

Colababy, I have used many different champagnes in my cakes and buttercream and have found a couple that I like most. I have a local brand that is orange, like a mamosa, that I really like. I also found an almond champagne that was excellent when I used a WASC base for champagne cupcakes. You may want to try a few different ones, to see which suit your recipes and tastes, best.

OHMYSWEETNESS Says... 2012-05-16 08:21:26

sounds good I can't wait to try these, for my Sisters night! thanks for sharing!.

Crys3 Says... 2012-05-16 08:35:55

I would love to be a tester. I have always wanted to try new products to see whether they would help make things easier. Love the idea.

jctkrause Says... 2012-05-16 09:24:42

Could you share your recipe for champagne cake? I've been searching for a good recipe for ages to use up the asti spumante left over at New Year's. Thanks!

vipskreations Says... 2012-05-16 11:35:01

yes please can u share the recipe for the champagne cake

ailika Says... 2012-05-16 16:51:14

Yum, Can't wait to try this icing

CakersbyEggers Says... 2012-05-17 15:02:44

I actually used a recipe from this website. I tried making one from scratch like I do with all of my other cakes, but it was way too heavy, the texture was not right. I have two that I tried and I am still debating about which one I like better. I am not a huge fan of champagne or alcohol in general so the lighter tasting one from a box mix that was doctored is more my preference. The doctored cake mix is at this link: cakecentral.com/recipe/pink-champagne It was originally posted by DiscoLady. The other recipe is from scratch and is from scp1127. I will post that one after I find it.

Colababy- I agree with ladyren. I have used several different champagnes. Some pink some not. The recipe from scp1127 says to use a Moscato I believe. I used what I could afford, although in her notes she says the one she used was only about $8.00 a bottle. I wouldnt go from something too dry. You want it to be a sweeter champagne.

tibrado Says... 2012-06-20 19:29:23

How light is the champagne flavor of the cake? Will it get drowned out if I added strawberries to the cake? I was also thinking a rich frosting like brie. Lastly, I found some all natural champagne flavored sugar, would you reduce the amount of actual champagne added to either the cake or frosting recipe?

minioetschel Says... 2012-10-17 17:15:49

this recipe sounds sooooo good. Could I use this frosting as a filler between layers as well? Has anyone tried using it underneath fondant?

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