Passionfruit Icing Recipe

5 from 1 vote

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.

Prep Time5

Total Time5

Course: Dessert

Cuisine: American, Australian, British, New Zealand

Servings: batch

Calories: 937kcal

Author: Libby Hakim

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

Quantity: This recipe makes enough icing to cover one 20–23 cm round cake, one standard loaf cake or approximately 12 standard cupcakes. If applied thinly, it may cover up to 16 cupcakes.

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