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.

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.

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.

Delish Strawberry Ermine Frosting Recipes

This is a light and fluffy frosting perfect for cakes and cupcakes.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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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

This frosting can be refrigerated for up to a week.