This Passionfruit Icing is quick, easy and versatile. Made with butter, icing sugar and tangy passionfruit pulp, it’s a smooth and zesty topping that’s perfect for slices, cakes, cupcakes or any homemade treat needing a fruity finish.
Ingredients
100g Western Star Unsalted Butter, chopped, softened
2 cups (300g) icing sugar, sifted
2 tbsp passionfruit pulp
Method
To make the icing, beat the butter in a large bowl and beat with a hand-held electric mixer or use stand mixer. Beat for 1 minute, gradually add large spoonfuls of icing sugar and continue to beat on low until all the icing sugar has been incorporated. Add the passionfruit and mix with a spoon until combined.
Use icing for yo-yo’s, slice, on butter cakes, scones, muffins and more!
Tips & Hints
Leftover Icing will keep in the fridge for 2 weeks.
If icing is too stiff to spread, place in a microwave safe bowl and microwave for 3-5 seconds and stir until soft. Mixture becomes firm on standing.
