If you already love my classic ermine frosting, this raspberry version is such a fun variation. It has the same silky, fluffy texture as the original, but with bright raspberry flavor and a naturally pretty pink color from freeze-dried raspberries. If you’ve tried my strawberry ermine frosting before, this one has a slightly bolder, tangier berry flavor that pairs especially well with chocolate cakes and lemon cupcakes. I love experimenting with different flavors for this frosting, and I have quite a few more you’ll want to try!
Ingredients & Substitutions
- Whole milk: Creates the cooked flour base that gives ermine frosting its signature silky texture. Whole milk gives the richest flavor.
- All-purpose flour: Thickens the milk mixture and helps stabilize the frosting.
- Unsalted butter: Make sure it is fully room temperature so the frosting whips up light and creamy.
- Granulated sugar: Sweetens the frosting while keeping the texture smooth and fluffy.
- Freeze-dried raspberry powder: Adds concentrated raspberry flavor without thinning the frosting. You can crush freeze-dried raspberries in a food processor or blender to make your own powder. Recipe Tip: One standard 1-ounce bag of freeze-dried raspberries typically yields about 1/2 cup of raspberry powder after crushing.
- Vanilla extract: Rounds out the berry flavor and adds warmth.
Tips for Success
- Let the cooked flour mixture cool completely before adding it to the butter mixture. If it is still warm, the frosting can become loose.
- Beat the frosting long enough after adding the milk mixture. Ermine frosting often looks separated before turning silky smooth.
- Sift the raspberry powder if it looks clumpy for the smoothest texture.
- For a stronger berry flavor, add an extra tablespoon or two of raspberry powder.
FAQs
Can I make raspberry ermine frosting ahead of time?
Yes. You can make the frosting 1 to 2 days ahead and store it in the refrigerator. Let it come to room temperature and whip it again before using for the fluffiest texture.
Can I use fresh raspberries instead of freeze-dried?
Freeze-dried raspberries work best because they add concentrated raspberry flavor without extra moisture. Fresh raspberries can make the frosting too soft and less stable.
Why does ermine frosting look curdled at first?
That’s completely normal. Keep mixing, and the frosting will turn smooth, fluffy, and silky after a few minutes.
Can I pipe raspberry ermine frosting?
Yes! This frosting pipes beautifully onto cupcakes and cakes while staying soft and creamy.
What does raspberry ermine frosting taste like?
It has a light, fluffy texture with a buttery vanilla flavor and bright raspberry notes. The freeze-dried raspberries add a slightly tart berry flavor that balances the sweetness nicely.
What Pairs Well With Raspberry Ermine Frosting
This fluffy raspberry frosting pairs well with everything from chocolate cake to citrus desserts. Try it with:
- Chocolate cupcakes
- Vanilla delight cake or the best white sheet cake (made in a 9×13-inch baking dish)
- Lemon cupcakes
- Chocolate sheet cake (9×13 recipe)
- Sugar cookies
- Brownies
- Almond cake
How to Store Raspberry Ermine Frosting
Refrigerator: Because of the raspberry addition, this frosting is slightly softer and less heat-stable than classic ermine frosting. For best results, keep frosted cakes or cupcakes refrigerated. Store the frosting in an airtight container in the refrigerator for up to 5 days. Before using, let it sit at room temperature for 20 to 30 minutes, then briefly rewhip if needed to bring back its smooth, fluffy texture.
Freezer: Freeze for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator, then bring to room temperature and rewhip before using.
Serving Tip: For the softest texture and best flavor, let frosted cakes or cupcakes sit at room temperature for a short time before serving.
Raspberry Ermine Frosting
Ingredients
- 1 cup (245 g) whole milk
- 5 tablespoons all-purpose flour
- ½ cup freeze-dried raspberry powder*
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan over medium heat, whisk together the milk, flour, and raspberry powder*. Cook, whisking constantly, for 2 to 3 minutes, or until the mixture thickens and resembles a very thick pudding with no lumps remaining. It should coat the back of a spoon.
- Remove the pan from the heat and let the mixture cool completely to room temperature.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed for 2 to 3 minutes, or until light and fluffy.
- Switch to the whisk attachment. Add the cooled milk mixture and vanilla extract. Beat on medium-high speed until the frosting is smooth and creamy, about 5 to 7 minutes. The mixture may look curdled at first, but continue mixing, and it will come together.
Notes
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