Hello,
I want to make a peach-flavored buttercream for a school proficiency, but I must make it from fresh fruit (no flavored oils, etc.)
How do I do this? Make the buttercream, and add peach puree?
I'm going to make a raspberry flavored buttercream for a consultation tomorrow. I'll probably get a seedless jam and put it in the food processor with my buttercream.
i don't know about fresh fruit but i did strawberry buttercream before..and like dolcesunshine20, i used jam..and it tasted so good!
Peach puree is probably too thin. Once you add it to your icing, it will be too soft.
There are concentrated purees available to commercial pastry shops, but I don't know if you can get small quantities.
You could try cooking to reduce the puree to more of a paste, or try jam mixed with buttercream, but it does make the flavor more subtle.
Hello,
I want to make a peach-flavored buttercream for a school proficiency, but I must make it from fresh fruit (no flavored oils, etc.)
How do I do this? Make the buttercream, and add peach puree?
There is a web site that carries various kinds of fruit flavoring, such as chopped peach or peach filling and you can mix a little at a time, you can taste and see if it is your liking. The web site I believe is www.TheBaker'sKitchen.com Once you are in the home page, just scroll down & you will see where it see fruit flavoring, etc. I hope this helps or maybe some one else might have another idea. 
Here's the webpage:
http://www.thebakerskitchen.com/BAKEWARE_SHOPPE/Baking_Ingredients/Food_Items/Icing_Fruits/icing_fruits.htm
Let us know what you decided.
Good luck!
Here's what I would do. The freshest most flavorful peaches you can find, peel, chop, puree. 3 layers of cheesecloth to drain off most of the water from the fruit, when you're left with thick pureed fruit. Add that to your regular buttercream in place of any of the liquid (I'd even go so far as to use the juice where you might have added vanilla or other flavoring). Keep adding fruit until you're at the consistency you want, then let it sit for a while so the sugar draws out the rest of the moisure from the flesh of the pureed fruit. Beat it up again after it sits, correct with more powdered sugar if necessary, I think you'll find it suitable and very fresh-tasting.
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