Silky Strawberry Ermine Frosting for Cakes and Cupcakes

A fresh twist on an old-school favorite: this ermine frosting uses strawberry purée for a bright, summery flavor and a pretty pink hue. It’s an excellent alternative to traditional buttercream with less than half the sugar.

Although classic buttercream will always be beloved, ermine frosting quickly became my top pick after trying it. It’s light, silky, and far less sweet than powdered-sugar-based frostings, which makes it a versatile choice for many desserts.

If you find buttercream too sweet for some cakes and cupcakes, ermine frosting is a great solution. It has a fluffy, cloud-like texture similar to buttercream but is built on a cooked flour-and-milk base rather than primarily on powdered sugar.

Below is a clear overview of what ermine frosting is, how it tastes, and step-by-step instructions for making a strawberry version that pairs beautifully with cakes and cupcakes.

What is ermine frosting?

Ermine frosting—also called flour frosting or boiled-milk frosting—is an old-fashioned frosting that’s still beloved for its velvety texture and stable structure. It’s made by cooking sugar, flour, and milk into a thickened base, cooling it completely, and then incorporating it into softened butter. Because the cooked flour base provides body and structure, the frosting requires far less powdered sugar and tastes less cloyingly sweet than traditional buttercream.

Traditionally paired with red velvet and other classic cakes, ermine frosting holds piped shapes well and yields a smooth, elegant finish.

What does ermine frosting taste like?

Ermine frosting has a custard-like undertone and a silky, almost melt-in-your-mouth texture. In this strawberry variation, the frosting takes on a gentle fruitiness that recalls strawberry ice cream—creamy and sweet, but not overwhelmingly sugary.

How to make strawberry ermine frosting

Follow these steps for a smooth, stable strawberry ermine frosting. Patience is important—particularly when cooling the cooked base and when incorporating it into butter.

1. Combine dry ingredients. Whisk granulated sugar, all-purpose flour, and a pinch of salt together in a medium saucepan to remove lumps.
2. Add milk and strawberry purée. Slowly whisk in the milk until smooth, then whisk in the strawberry purée. Take care to combine thoroughly to avoid lumps.
3. Cook until thickened. Place the saucepan over medium-low heat and whisk constantly. Cook until the mixture boils and thickens enough to coat the back of a spoon—about 8–10 minutes. It will resemble a pudding consistency and will firm up slightly as it cools.
4. Cool completely. Transfer the cooked base to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Chill until it reaches room temperature; this is essential to prevent melting the butter.
5. Cream the butter. Using a stand mixer or electric hand mixer, beat the softened unsalted butter on medium speed until it becomes lighter in color and fluffy—about 2–3 minutes.
6. Incorporate the cooled base. Add the cooled strawberry base to the creamed butter in small increments—about 2 tablespoons at a time—beating well after each addition. This slow method helps keep the frosting smooth and prevents clumping.
7. Flavor and color. Stir in pure vanilla extract. If you prefer a deeper pink, add a few drops of gel food coloring; gel is recommended to avoid altering texture. Otherwise, the natural purée will provide a delicate pink tone.
8. Pipe or spread. The finished frosting has a consistency similar to buttercream and can be piped into detailed patterns or simply swirled on cupcakes.

Ingredients

Instructions (condensed)

Notes

Yield and timing

Enjoy!

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