How to Make Fruit-Flavored Whipped Cream, White Chocolate & More

June 27, 2016

Fruit powder, a.k.a. crushed or pulverized freeze-dried fruit, is about to become one of your new favorite ingredients. Not because it replaces fresh fruit—it doesn’t—but because it allows you to do things you can’t do with fresh! Fruit powder adds concentrated fresh fruit flavor without the moisture and volume of fresh fruit, and without the jammy cooked flavor that comes from cooking fresh produce to reduce and concentrate it.

You can use powder to flavor white chocolate, ganache, marshmallow, meringue, frostings and buttercreams—and any other recipe that will not tolerate the addition of much liquid, or any liquid at all. You buy freeze-dried fruit in better supermarkets and crush it yourself, or buy powder online.

In addition to strawberry marshmallows, here are 5 more ways to use freeze-dried fruit (or veggies!) and the powder thereof:

Way Better Raspberry (or any other flavored) Yogurt

Stir 10 grams or more crushed or powdered freeze-dried raspberries into 1/2 cup Greek or regular yogurt. Chill to hydrate the fruit—2 hours or until needed. Stir and sweeten to taste with a little honey, sugar, or whatever sweetener you prefer.

Strawberry Frosting or Buttercream

Gradually beat 4 cups (16 ounces/455 grams) powdered sugar and 6 to 7 tablespoons (28 to 32 grams) strawberry powder into 1 stick (4 ounces/113 grams) softened unsalted butter. Gradually add 2 tablespoons water and 2 tablespoons fresh lemon juice (or water) when the mixture seems too dry or stiff. Beat until fluffy and spreadable. Adjust the consistency by beating in a little more liquid if necessary. Keep in mind that both flavor and color with intensify over several hours!

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To flavor French buttercream, dilute the fruit powder with just enough water (and lemon juice if you like) to make a loose paste and add to taste. Flavor and color will intensity with time.

Imagine these coated in blueberry white chocolate! Photo by James Ransom

Fruity White Chocolate

Melt real white chocolate. Stir in fruit powder to taste. Use to coat truffles or nut clusters, drizzle on cookies, coat cherries or strawberries, or make sauce or ganache with it. Flavor and color will intensify with time.

Meringue Cookies

Experiment by folding fruit powder into meringue batters. For exact recipes—such as Banana Pecan Meringues and Raspberry Meringue with Nuts and Chocolate—check out my book, Chewy, Gooey, Crispy, Crunchy Melt-In-Your-Mouth Cookies (Artisan, 2010).

So good, you can (and should!) eat it straight-up, with a spoon. Photo by Bobbi Lin

Berry Nice Whipped Cream

Stir 16 to 20 grams crushed—if you want some fruit pieces in the finished whipped cream—or powdered freeze-dried berries into 1 cup of whipping cream with 1 tablespoon of water (to compensate for part of the water that will be absorbed by the powder). Chill for an hour or so to hydrate the fruit. Whip as usual, sweetening to taste. This is so good you will be tempted to simply eat it with a spoon. (You can omit the water if you want an extra-thick and rich mixture.)

Join The Conversation

Top Comment:
“I do have freeze dried mango though and didn't know if that would bring out the intensity of the mango flavor better?”
— Desiree H.

Have you experimented with fruit powder? Tell us how in the comments.

See what other Food52 readers are saying.

  • Lyne Keller
    Lyne Keller
  • Desiree Hickam
    Desiree Hickam
  • Dona
  • Can I have a bite?
    Can I have a bite?
  • Sarah Breckenridge
    Sarah Breckenridge
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).


Lyne K. October 13, 2017
Question: Will it have a gritty/granular mouthfeel or will the whipped cream or ganache be smooth and velvety?
Desiree H. July 27, 2017
Will it impart any big flavor to cakes? I added fresh mango to cupcakes but it called for mango extract too. I can't find it anywhere near me and the fresh mango didn't give the cupcakes much mango flavor. I do have freeze dried mango though and didn't know if that would bring out the intensity of the mango flavor better?
Dona June 28, 2016
Where do you find freeze dried fruit?
Caroline L. July 2, 2016
Many grocery stores carry it—I usually find it in the snack aisle. (There's always Amazon, too!)
Can I. June 27, 2016
Wow! The possibilities are endless. I can't wait to try this.
Sarah B. June 27, 2016
Would it work to flavor an Italian or Swiss buttercream as well?
Caroline L. June 27, 2016
Yes! Alice's tip for making a paste with the powder and a bit of water or lemon juice would work for any buttercream. (You could also try blending the powder with the sugar.)