Hi, Kathy.

I'm just seeing your comment, but I just made a strawberry ermine frosting that called for fresh puree, but that throws off the ratio of liquids, meaning it takes much longer to cook down the roux. You could also use preserves, but you'd have to reduce the amount of sugar to compensate. I ended up using powdered, freeze-dried strawberries instead, and the flavor was amazing without all the extra work. I'm guessing you could do the same with freeze-dried cherries. Hope that helps!

• Reply