Delish Strawberry Ermine Frosting Recipes
If you like your frosting silky, a little bit old-fashioned, and just fancy enough to make your neighbor ask if you hired a pastry chef (lie if you must), strawberry ermine frosting is your new secret. It’s a cooked-flour buttercream — think velvet robe for your cake — that’s less saccharine than American buttercream and way more grown-up. The strawberry version gives it a flirtatious pink hue and actual fruit flavor, not just flavoring named after fruit. Try it because it tastes restaurant-level but doesn’t require you to own a stand mixer shaped like a spaceship. Also, it leaves you looking like you know what you’re doing, which is half the dessert battle.
Once, I proudly brought a cake with this frosting to a family dinner. My husband, in a moment of culinary bravery (read: poor impulse control), announced he’d “taste-test” and dug his finger into the bowl like a raccoon who found treasure. My kid, inspired, decided frosting was a superior hair product and gave himself a strawberry-pink mohawk. I stood there with a spatula in one hand and an empty sink that screamed for attention. Yes, this pan is too small. No, I won’t wash fewer dishes. We all survived, the cake mostly survived, and my husband still insists it was worth it. He’s forgiven because the frosting forgives everything.
Why You’ll Love This Delish Strawberry Ermine Frosting Recipes
– It’s silky and light, not a cloying sugar brick. Your teeth will thank you.
– Real strawberries (or a good purée) give actual flavor, not “strawberry-flavored plastic.”
– Surprisingly stable: holds up on layer cakes without melting into sad puddles at a BBQ.
– Fancy-ish but forgiving—looks professional even when you’re winging it.
– Makes you the kind of person who brings dessert and gets immediate social credit.
Time-Saving Hacks
– Use store-bought strawberry purée if fresh berries make you cry over the price. No one will know if you don’t tell.
– Microwave the milk to speed up the roux-cooling step—zapped for 30–45 seconds and stir like it’s your job.
– Skip washing extra bowls by measuring into the same cup when you can. Yes, it’s messy; no, you won’t regret it.
– Chill the butter in large chunks so it plops into the mixer faster and melts less during whipping.
– If you’re in a hurry, make the ermine base the day before and fold in strawberry purée just before you frost. Your future self will send gratitude emojis.
MORE OF OUR FAVORITE…
Serving Ideas
– Slap it on a classic white cake and pretend you invented understated elegance.
– Pipe rosettes on cupcakes and call them “event-ready.” Wine pairs well if the kids drove you nuts that day.
– Use as a filling between thin sponge layers for a tea-party flex. Yes, add fresh berries on top for drama.
– Keep it simple: scoop over warm shortcakes and eat with reckless abandon.
– If someone asks for a low-effort dessert option, hand them a spoon and this frosting. Problem solved.
What to Serve It With
– Vanilla or lemon sponge cake (because citrus + strawberry = obvious win).
– Angel food cake for a featherlight combo that feels wildly healthy. Not that it is.
– Sugar cookies or macarons if you’re feeling special.
– Fresh fruit platter—let the strawberries nap with their own people.
– Ice cream sandwich filling for leftover-hero vibes.
Tips & Mistakes
– Don’t rush the roux: if the flour doesn’t cook enough, you’ll taste raw flour. That’s nobody’s jam.
– Cool the ermine base to room temp before adding butter or it’ll melt into sadness. Patience = smooth frosting.
– If it breaks (looks curdled), keep whipping—seriously. It usually comes back like a dramatic soap opera character.
– Too runny? Chill briefly, then whip again. Too stiff? A spoonful of warm milk will forgive you.
– Use good butter. Cheap butter is like gossip—loud and disappointing.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. For longer stints, keep in an airtight container for up to 5 days. Bring to room temperature and whip briefly before using to restore that cloud-like texture. Freezing is possible but I only recommend it if you enjoy semi-frozen surprises—thaw slowly in the fridge and whip again.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Try raspberry purée instead of strawberry, or fold in a tablespoon of cream cheese for tang. Want a chocolate hint? Whisk in a spoonful of cocoa with the dry flour before cooking. Dairy-free? Use a vegan butter substitute and oat milk for a reasonable facsimile.
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Delish Strawberry Ermine Frosting Recipes
Ingredients
Main Ingredients
- 0.5 cup unsalted butter
- 1 cup granulated sugar
- 2 cups fresh strawberries pureed
- 2 cups powdered sugar
- 1 tablespoon vanilla extract
Instructions
Preparation Steps
- In a saucepan, whip together butter and granulated sugar over medium heat until creamy.
- Add pureed strawberries and mix well.
- Gradually add powdered sugar, mixing until smooth and fluffy.
- Stir in vanilla extract and mix until combined.
Notes
Featured Comments
“Impressed! Clear steps and so flavorful results. Perfect for busy nights.”
“Super easy and so flavorful! My family asked for seconds. Saving this one.”
“Made this last night and it was so flavorful. Loved how the creamy came together.”
“Made this last night and it was turned out amazing. Loved how the sweet treat came together.”
“Made this last night and it was absolutely loved. Loved how the crowd-pleaser came together.”
“Super easy and turned out amazing! My family asked for seconds. Saving this one.”
“Impressed! Clear steps and absolutely loved results. Perfect for busy nights.”
“Made this last night and it was family favorite. Loved how the rich came together.”
“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
“Impressed! Clear steps and so flavorful results. Perfect for busy nights.”
