Posts Tagged ‘lemon juice’

Passionfruit Buttercream Frosting

July 1, 2010

Frosting Recipe

The  Coral Reef Cooler inspiration effect strikes again.  I’m really not sure what it is about this drink that makes me want cupcakes…. but for whatever reason, I wound up – once again – whipping up some basic white cupcakes at 11 pm and dreaming up a new frosting.

This time, the frosting flavor was born completely out of necessity.  I had butter, powdered sugar, but no milk.  As I pondered this problem and mulled over the idea of putting on some clothes suitable for the streets of New York (i.e. NOT my stretched out sweatpants), I happened to look at my cocktail and inspiration struckWhy not use my leftover passionfruit juice instead of milk?

After tinkering around I ended up with a rather delightful – if not a TINY bit too sweet – frosting.  I ended up adding a little lemon juice and extract for a kick and red and yellow food coloring to get the tropical color I felt passionfruit frosting should have.


Ingredients:

  • 1/2 cup butter (1 stick) softened to room temp (6-10 seconds in microwave works nicely
  • 1 1/4 lb of powdered sugar (1 1/4 boxes – the conversions of this are tricky, it’s going to be around 3 1/2 cups if you pour the sugar into the measuring cup and don’t pack)
  • 1 tablespoons fresh squeezed lemon juice
  • 5 tablespoons passionfruit juice (no pulp)
  • 1/2 teaspoon almond extract
  • 1/4 teaspoons lemon extract

What you’ll need to clean up afterward

  • 1 Mixing bowl
  • 1 wooden spoon (if you’re going hard core… if not, a hand mixer)
  • Measuring cup, tablespoon and teaspoon

Step One: Cream the butter with a whisk

Step Two: Combine the butter and powdered sugar and one tablespoon of lemon juice in the mixing bowl.  You can continuously stir with a spoon, use a mixer, or use your hands to mash sugar and butter together into one large lump (the quickest method).

Step Three: Start stirring (or mixing on medium speed) and adding the passionfruit juice  one tablespoon at a time.  If, after adding the remaining 5 tablespoons of liquids, the frosting is too thick, add additional juice one teaspoon at a time until desired consistency is reached. WARNING: the juice gives the frosting a lower “melting temp” so you may want to leave it a little thicker than you normally would.

Step Four: Apply frosting to your cake, cupcake… or eat with a spoon 🙂

-Eat Hearty!