Freeze-dried fruit is the answer to your fruit frosting needs.
can subdue the vibrancy of fruit, although this can be used to strategic effect for flavors like Creamsicle or peaches 'n' cream.
Freeze-dried fruit should only be added to a buttercream that's smooth, glossy, and light. If it's too cold or dense, it will be difficult to evaluate the freeze-dried fruit's effects on its flavor and consistency. Most buttercream recipes can handle up to 2.5 ounces of freeze-dried fruit; it may not sound like much, but this is the equivalent of adding roughly 25 ounces of fresh strawberry purée. Freeze-dried fruit is potent stuff!
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