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! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe 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 b

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