Buttercream is a common topping for desserts. In its most basic form, it is created by mixing butter and icing sugar. There are also other forms, such as meringue-based icing. However, no matter what kind of buttercream icing is made, other elements and ingredients, such as cocoa and vanilla, are often added to the creamed butter to create other flavours of icing. One means of achieving fruity flavours is to add dried fruit powder. It is a natural way of adding taste and colour to the icing.
Blend freeze-dried fruit on high for five minutes or it is completely powdered. Use this method if you cannot find already powdered fruit.
Place the buttercream in the bowl.
Add up to 1/2 cup of powdered fruit to 4 cups of icing, using less if less taste or colour is desired.
Mix together the icing and powdered fruit with the handheld mixer. Set it to "High" and cream it for several minutes.
Use the icing right away or store in a sealable container for up to three days in the refrigerator. If it separates during this time or develops moisture, whip it for several minutes with the handheld mixer before using.
A variety of powders can be used. If you desire the colour to be enhanced, food colouring can be used alongside the powdered fruit.