• Skip to main content
  • Skip to primary sidebar
Cooking with Nana Ling
menu icon
go to homepage
  • About
  • Recipes
  • Resources
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Resources
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
  • ×
    Home » Recipes » Icings, fondants, creams and frostings

    Passionfruit Icing

    Published: Jan 2, 2025 by Libby Hakim · 1 Comment

    Jump to Recipe Print Recipe

    This is the only Passionfruit Icing Recipe you'll ever need! It's bright, tangy, and irresistibly sweet – with a gorgeous glossy finish. This simple, old-fashioned recipe will transform your cakes, biscuits, muffins and other sweet things into something amazing.

    Passionfruit Icing in bowl.

    Ingredient notes

    Although fresh passionfruit pulp is the ideal ingredient when making passionfruit icing, you can use tinned passionfruit pulp if that's all you have available.

    You'll also need icing sugar (also known as powdered sugar) and a little butter.

    You'll find two types of icing sugar available in the baking aisle at the supermarket. Soft icing mixture is icing sugar blended with a little cornflour. The cornflour stops lumps forming. This is generally what I use to make this icing for cakes and cookies. Pure icing sugar has nothing added, which means it can become lumpy and requires sifting before using. You can also use pure icing sugar in this recipe.

    Ingredients for Passionfruit Icing.

    See the recipe card below for ingredient quantities.

    Variation ideas

    You can use boiling water instead of butter to make this icing dairy-free or just a little less creamy.

    You could also use lemon juice instead of butter if you want to make the icing more tangy.

    Instructions

    Combine all the ingredients in a mixing bowl. Stir until combined and then stir vigorously for about 30 seconds.

    Use the icing immediately or store in the fridge, covered, for up to one week.

    Once icing is spread on your cake or dessert, it will be completely set after about an hour.

    Storage

    You can store this icing in the fridge for about a week. Ensure the icing is covered or in an airtight container. If stored, when ready to use you should bring the icing back to room temperature and stir vigorously to achieve the original consistency.

    Icing tips

    • Strain the passionfruit pulp first if you prefer the icing without seeds.
    • If icing is too runny, add a little extra icing sugar.
    • If icing is too thick, add a little boiling water.

    More passionfruit recipes

    Got more passionfruit to use up? Check out my passionfruit recipe collection, or jump to one of these favourite passionfruit recipes:

    • passionfruit cordial
      Passionfruit Cordial
    • passionfruit melting moments.
      Passionfruit Melting Moments
    • passionfruit curd recipe.
      Passionfruit Curd
    • Passionfruit Cheesecake Slice
      Passionfruit Cheesecake Slice

    Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

    For more fun and deliciousness in the kitchen, follow along on Facebook, TikTok and Pinterest, and subscribe for new posts via email.

    Passionfruit Icing in bowl.

    Passionfruit Icing

    Libby Hakim
    Packed with the vibrant flavour of fresh passionfruit and the perfect balance of tart and sweet, this icing is as timeless as it is irresistible.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe Save Saved!
    Prep Time 5 minutes mins
    Total Time 5 minutes mins
    Course Dessert
    Cuisine American, Australian, British, New Zealand
    Servings 1 batch
    Calories 937 kcal

    Ingredients
      

    • 1 ½ cups icing sugar (soft icing mixture), sifted (230 grams)
    • 2 ½ tablespoons passionfruit pulp (about 3 passionfruit)
    • 2 tablespoons butter, melted (40 grams) (or 1-2 tablespoons boiling water or lemon juice)

    Instructions
     

    • Combine all ingredients in a mixing bowl. Stir until combined and then stir vigorously for about 30 seconds.
    • Use icing immediately.

    Notes

    Storing: Ideally, use icing immediately. You can, however, store this icing in the fridge for about a week. Ensure the icing is covered or in an airtight container. If stored, when ready to use you should bring the icing back to room temperature and stir vigorously to achieve the original consistency.
    Freezing: Not suitable.
    Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
    Tips:
    • Use boiling water instead of butter to make this icing dairy-free or just a little less creamy.
    • Use lemon juice instead of butter if you want to make the icing more tangy.
    • Strain the passionfruit pulp first if you prefer the icing without seeds.
    • If icing is too runny, add a little extra icing sugar.
    • If icing is too thick, add a little boiling water.

    Nutrition

    Calories: 937kcalCarbohydrates: 188gProtein: 1gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 60mgSodium: 194mgPotassium: 139mgFiber: 4gSugar: 180gVitamin A: 1170IUVitamin C: 11mgCalcium: 13mgIron: 1mg
    Tried this recipe?If you love it, let me know!

    More Icings, fondants, creams and frosting Recipes

    • spatula coated in chocolate cake cream cheese icing.
      Chocolate Cake Cream Cheese Icing
    • cool whip recipe.
      Cool Whip
    • mock cream on spatula.
      Nan Mac's Mock Cream
    6 shares
    • Share
    • Mix

    Reader Interactions

    Comments

    1. Libby Hakim

      January 02, 2025 at 12:00 pm

      5 stars
      The perfect passionfruit icing recipe!

      Reply
    5 from 1 vote

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Libby, a recipe collector and writer. I love everything about home cooking and share modern classics and recipes that have been passed down for generations – I hope you find a few that bring back treasured memories.

    More about me →

    Aussie Collection

    • Tuna Patties piled on plate.
      Tuna Patties
    • Savoury Mince served with toast.
      Savoury Mince
    • YoYo Biscuits recipe.
      YoYo Biscuits
    • Fruit Punch in a punch bowl.
      Fruit Punch
    • Chang's Noodle Salad.
      Chang's Noodle Salad
    • Honey Snaps Biscuits stacked on plate.
      Honey Snaps

    Most Popular

    • Tomato Relish in dish with jars in abckground.
      Tomato Relish Recipe
    • Apricot Chicken on plate with rice.
      Apricot Chicken
    • cob loaf recipe with bread dipping into cob loaf.
      Cob Loaf Recipe
    • classic trifle recipe
      Traditional Trifle Recipe
    • choko pickles
      Choko Pickles
    • Cabbage Mince Chow Mein in frypan.
      Cabbage Mince Chow Mein

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • JOIN ME IN THE KITCHEN and receive the latest recipes delivered fresh to your inbox.

    Useful

    • Using Aussie Recipes
    • All Recipes
    • Contact

    I acknowledge the Traditional Owners of the land where I work and live, the Wonnarua people, and pay my respects to Elders past and present.

    Copyright © Cooking with Nana Ling 2025. All rights reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.