Raspberry Ermine Frosting
This Raspberry Ermine Frosting is light, silky, and packed with bright raspberry flavor from freeze-dried berries. It spreads beautifully over cakes and cupcakes and has that signature fluffy ermine frosting texture that’s smooth, creamy, and not overly sweet.
Servings: 3 cups
Calories: 2738kcal
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
*Freeze-dried raspberry powder is made by crushing freeze-dried raspberries into a fine powder.
Nutrition
Serving: 1batch (3 cups) | Calories: 2738kcal