The next time you make this buttercream and have a chance to hunt down freeze-dried fruit (available online), it is worth grinding it to a powder and adding it to the buttercream, for an excellent burst of colour and flavour without more liquid (which affects its stability). I have tried this with raspberries, strawberries, and blackcurrants with fabulous results.
I am also a huge fan of freeze dried fruits to flavor mousseline. I’ve used strawberries and bananas and have been thrilled. I have peaches and pineapples waiting!!