1-Step 1: Prepare the Strawberry Puree Start by hulling 1 1/2 cups fresh strawberries. Rinse them gently under cool water and pat dry. Blend in a food processor until smooth, about 30 seconds. Strain through a fine mesh sieve to remove seeds for a silky puree. This takes 5 minutes and ensures no crunchy bits in your strawberry frosting. Set aside 3/4 cup; save extra for garnishing cakes.

2-Step 2: Cook the Flour Pudding Base In a medium saucepan, whisk together 1 cup whole milk, 1/4 cup all-purpose flour, 1 cup granulated sugar, and a pinch of salt. Cook over medium heat, stirring constantly with a whisk to prevent lumps. Bring to a gentle boil, which takes 5-7 minutes. The mixture thickens like pudding; it should coat the back of a spoon. Remove from heat immediately to avoid overcooking. This cooked flour frosting element is key to stability. Transfer to a shallow bowl and cover with plastic wrap pressed directly on the surface. Cool completely at room temperature for 1-2 hours, or refrigerate for 30 minutes. Rushing this step leads to curdling, so patience pays off for busy parents.

3-Step 3: Soften and Whip the Butter While the pudding cools, cut 2 cups unsalted butter into 1-tablespoon pieces. Let soften at room temperature until creamy but not melted, about 1 hour. In a stand mixer fitted with the paddle attachment (or hand mixer), beat butter on medium speed for 3-5 minutes until pale and fluffy. Scrape sides often. This incorporates air for lightness in your ermine frosting.

4-Step 4: Combine Pudding and Butter With the mixer on low, add the cooled pudding one tablespoon at a time. Beat for 10-15 seconds after each addition, scraping bowl as needed. Once all incorporated, increase to medium-high and whip for 5 minutes. The mixture transforms into a silky strawberry ermine frosting. If it looks separated, keep beating; it will come together.

5-Step 5: Add Flavors and Final Whip Mix in 2 teaspoons vanilla extract and 3/4 cup strawberry puree. Whip on high for another 2-3 minutes until fluffy and spreadable. Taste and adjust with more puree if desired. For deeper pink, add 1 drop gel coloring. Yields about 4 cups, enough for two 9-inch cakes.

6-Step 6: Use Immediately or Store Frost your dessert right away for best texture. Pipe borders or spread smoothly with an offset spatula. This easy strawberry ermine frosting holds peaks perfectly, ideal for layer cakes. Clean tools immediately as it sets firm.