Delish Strawberry Ermine Frosting Recipes
This strawberry ermine frosting is a silky, old-fashioned buttercream that gets its magic from a cooked milk-and-flour roux folded into butter and strawberry puree — light and less-sweet than American buttercream, with a soft whipped texture that clings beautifully to layer cakes and cupcakes.
My husband is the unsuspecting judge of all my frosting experiments, and this one turned him into an enthusiastic convert. He’ll happily take a spoonful straight from the bowl and insists I make it any time strawberries are around. It became our go-to for birthdays and for a weekly treat after Sunday dinner — the kids love the pink color and I love that it doesn’t overwhelm the cake. Once, when I tried to rush the cooling step, the texture was off and he politely suggested we “stick to the plan,” so now we never skimp on patience. This frosting has quietly become one of those small rituals that makes ordinary cakes feel celebratory.
Why You’ll Love This Delish Strawberry Ermine Frosting Recipes
– It’s light and airy, not cloyingly sweet, so it lets your cake or cupcake flavors shine.
– Fresh strawberry puree gives natural flavor and color without artificial dyes.
– The cooked roux base makes the frosting stable at room temperature for parties yet still silky when you eat it.
– It’s a great option when you want something elegant and retro-feeling — all texture, not just sweetness.
Behind the Recipe
The heart of ermine frosting is a thickened milk base — essentially a cooked flour-and-milk paste that’s cooled completely before you whip it with butter and sugar. The trick is patience: if the base is even a little warm when you add the butter, the texture won’t come out right. I’ve learned to cool the paste quickly on a shallow tray and give it an extra long whisking session once the butter goes in. Another common trip-up is over-pureeing fruit; a bit of texture in the strawberry puree adds interest and avoids making the frosting too watery. Finally, use a good-quality unsalted butter for flavor control — the butter quality really shows through in lighter frostings like this.
Shopping Tips
– Baking Basics (Flour/Sugar/Leaveners): Use plain all-purpose flour for the roux — no need for self-rising. Granulated sugar works fine; confectioners’ sugar isn’t necessary for the base but a small amount can smooth the texture if you prefer.
– Produce/Fruit: Choose ripe, fragrant strawberries for the best flavor and color; avoid overly watery or underripe berries which give a dull taste.
– Dairy: Whole milk produces a richer roux; if you must use low-fat milk, the frosting will still work but the mouthfeel is lighter.
– Fats & Oils: Use unsalted butter so you can control saltiness; European-style butter adds a lovely depth if you want to splurge.
– Sweeteners: Granulated sugar is traditional here; if you want less sweetness, reduce slightly and rely on the fruit’s natural sugars to carry flavor.
Prep Ahead Ideas
– You can make the cooked milk-and-flour paste (the roux) up to 48 hours ahead and keep it refrigerated in an airtight container; bring it to room temperature and whisk before finishing.
– Puree the strawberries a day ahead and store in the fridge in a sealed jar; drain any excess liquid before folding into the frosting.
– Measure your sugar and have butter cut into cubes and chilled in the fridge so everything is ready for a smooth, fast assembly the day you frost.
Time-Saving Tricks
– Cook the roux in a shallow, wide saucepan so it thickens faster and cools more quickly on a tray.
– Use a food processor or blender for the strawberries to save time, but pulse briefly to keep some texture.
– Do your mise en place: weigh flour and sugar, cube butter, and chill tools (a cool bowl helps) so you don’t stall during the whipping stage.
– When assembling cakes, chilling the crumb-coated cake for 15–20 minutes firms the crumb coat and makes the final smoothing faster.
Common Mistakes
– Not cooling the roux enough: I once tried to rush this and the butter melted into the base, leaving a runny mess — fix by chilling the paste thoroughly and whipping at medium speed.
– Adding too much strawberry liquid: too much puree thins the frosting. If it gets runny, beat in a bit more softened butter or a touch of sifted confectioners’ sugar to restore body.
– Overbeating butter at the start: softening is fine, but if the butter gets greasy, pop the bowl briefly in the fridge to firm it up before continuing.
– Grainy texture from undercooked flour: make sure the flour is cooked long enough to lose its raw taste; it should be glossy and smooth before cooling.
– Not tasting as you go: adjust sugar and salt at the end — a pinch of salt lifts the strawberry flavor beautifully.
What to Serve It With
This frosting is ideal with vanilla or pound cake, light sponge cakes, lemon layers, or chocolate sponge for contrast. It’s also lovely on butter-rich cupcakes, a genoise layered with fresh berries, or as a filling between thin strawberry-jam-brushed cake layers. For a simple celebration, slather it on a two-layer vanilla cake and top with sliced strawberries and a few edible flowers.
Tips & Mistakes
– Chill the roux well; it’s the single biggest determinant of success.
– If your frosting separates, cool the bowl briefly and whisk again — temperature rescue usually helps.
– Avoid adding hot fruit to cold butter; temper the puree slightly if needed to prevent seizing.
Storage Tips
Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works. For best texture, let the frosting sit at room temperature for 30–45 minutes and re-whip briefly before using; it softens and becomes pipeable again. Freeze up to one month in a sealed container, thaw overnight in the fridge, then bring to room temperature and re-whip.
Variations and Substitutions
– If strawberries aren’t available, use raspberries or crushed freeze-dried strawberry powder for concentrated color without extra liquid.
– To make it gluten-free, replace the all-purpose flour in the roux with a 1:1 gluten-free flour blend or use cornstarch (note: cornstarch yields a slightly different mouthfeel and requires thinner slurry to avoid starchy taste).
– For a deeper flavor, macerate the strawberries with a teaspoon of lemon juice and a tablespoon of sugar for 20–30 minutes before pureeing.
– If you prefer a less sweet finish, reduce the added sugar a little and add extra vanilla or a splash of amaretto for complexity.
– Keep classic proportions for stability; swapping too much butter for cream cheese, for example, will alter the texture and shelf stability.
Write me the frequently asked questions and answers Delish Strawberry Ermine Frosting Recipes in the same way as the example below.
Frequently Asked Questions
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Delish Strawberry Ermine Frosting Recipes
Ingredients
Main Ingredients
- 1.5 cup strawberry puree Use fresh strawberries for the best flavor.
- 2 cup granulated sugar
- 6 tbsp unsalted butter Make sure it's softened to room temperature.
- 0.5 cup all-purpose flour
- 2 cup whole milk Use whole milk for a richer frosting.
- 1 tsp vanilla extract
Instructions
Preparation Steps
- In a saucepan over medium heat, whisk together flour and milk until blended. Keep stirring until it thickens—this should take about 10 minutes. Let it cool completely.
- Once the flour mixture has cooled, beat the softened butter and sugar together until fluffy. Gradually add the cooled mixture and continue to mix until combined.
- Finally, mix in the strawberry puree and vanilla extract, and whip it until the frosting is light and airy. It's now ready to spread on your favorite cake or cupcakes!