Passion Fruit Buttercream
This Passion Fruit Buttercream recipe is for a fluffy vanilla American buttercream that has passionfruit puree and almond essence added. I love using this buttercream on cupcakes, spread over a simple vanilla cake, or sandwiched in between layers of cake.
Servings: 2 cups
Calories: 1576kcal
Ingredients
- 160 g unsalted butter
- 500 g icing sugar
- 30 ml whole milk
- ½ teaspoon vanilla extract
- ½ teaspoon almond essence
- 2 tablespoon passion fruit pulp
Instructions
- To a bowl of a stand mixer fitted with a paddle attachment add the butter and icing sugar. Beat at medium-low speed until the mixture comes together.
- With the mixer's motor running at low speed slowly add the milk. Continue until it has all been added. Then increase the speed of the mixer to medium-high speed. Beat until light and fluffy, scraping down the sides of the bowl often.
- Add the vanilla extract and almond essence to the buttercream and beat until just combined.
- Add the passion fruit puree to the buttercream and beat again until combined. Scrape the bottom of the bowl using a rubber spatula and mix again briefly. The buttercream is now ready for decorating your favorite bakes!
Nutrition
Calories: 1576kcal | Carbohydrates: 254g | Protein: 2g | Fat: 65g | Saturated Fat: 41g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 3g | Cholesterol: 174mg | Sodium: 24mg | Potassium: 103mg | Fiber: 2g | Sugar: 247g | Vitamin A: 2215IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 0.4mg
