How To Make Champagne Colored Icing

Do you want to know how to make champagne colored icing? Are you planning to make a wedding cake or special occasion cake and need this special touch? Well, these recipes will inspire you and hopefully make your party a success. Butter cream frosting is the trick to make the champagne color true, and there are three recipes to choose from.

Original White Butter Cream Champagne Icing


  • 3/4 cup of all vegetable shortening
  • 3/4 cup of butter, softened
  • 5 cups of confectioner's sugar
  • 1 teaspoon of clear vanilla
  • 3 Tablespoons of cream or milk
  • Ivory and tan food coloring for the champagne color
  • Silver or pink edible decorative tiny balls (optional)


  1. Using a stand mixer, if available, place the shortening and the butter and turn on medium speed. If you do not have a stand mixer, then you can use a hand mixer. 
  2. Thoroughly blend the two together. Add in the vanilla and the cream and mix all together until the butter and shortening are fluffy.
  3. Sift the confectioner's sugar twice. With the sifted confectioner's sugar, begin to add slowly in portions, mixing thoroughly each time. Add more cream or milk as needed to the champagne icing.
  4. After the champagne icing is thoroughly mixed, take a toothpick and dip the toothpick slightly in the ivory food color paste. Add the ivory color to the already made frosting. Turn on the mixer and mix well.
  5. Now take a new toothpick and dip the toothpick, slightly about half of what you used in the ivory food color paste. Turn on the mixer and mix again.  Keep adding the tan food color until you have the perfect color desired.
  6. Make sure when decorating any cake that you scrape the crumbs off the cake first and then place in the freezer for ten minutes before frosting. After the cake is frosted, using a large tip, make scallops at the bottom of the cake. Using the silver and pink edible decorative balls, place them in and around the scallops.

Note:  Adding one cup of pink champagne or regular champagne to your cake batter will make the cake more delicious. Also, if tan food color paste is not available, you can use flesh color or brown. If using brown, use it very sparingly.

Butter cream Champagne Icing #2


  • 1-1/2 cups of butter or 3 sticks of softened butter
  • 5 cups of confectioner's sugar
  • 1 Tablespoon of champagne flavoring or actual champagne
  • 2 to 3 Tablespoons of milk
  • cocoa


  1. Follow the directions from the above recipe, except in this recipe, all butter is used.
  2. Replace the vanilla with the champagne flavoring to add extra taste to the champagne icing.
  3. After the icing is prepared, very sparingly use a tiny bit of the best cocoa you can afford. 
  4. Keep adding it a few grains at a time until you get the exact color desired.


Butter cream Champagne Icing #3


  • 3/4 cup of butter flavored shortening
  • 3/4 cup of butter, softened
  • 5 cups of confectioner's sugar
  • 2 to 3 tablespoons of milk
  • 1 teaspoon of vanilla extract
  • Hint of Ivory and Brown Food color paste


  1. Follow the same directions in recipe number one, except in this recipe, use butter-flavored shortening. 
  2. The butter flavor will add extra color to the shortening, so you will not get the pure white color as in number one. 
  3. Add in regular vanilla to get that hint of color also and experiment with the food coloring paste to get the perfect champagne icing color. 
  4. Traditional plastic champagne glasses, filled with champagne, can be set around the cake with scalloped ribbons attached to each glass and then anchored to the center of the cake with one decorated champagne glass filled with decorative accents.

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