Lilikoi Buttercream

Robin Ross, Owner/Baker, Cupcakes Squared in San Diego, CA

1/8 cup The Perfect Purée Passion Fruit Concentrate, thawed
2 cups room temperature unsalted butter
2.5 cups powdered sugar
3/4 cup whipping cream
1 teaspoon pure vanilla extract
1. Using a mixer: Cream the butter and sugar on high speed.
2. Drizzle in the cream while whipping.
3. As it thickens, slowly add the passionfruit puree and vanilla.
4. Whip to desired consistance, about 2 minutes.
5. Serve on vanilla cupcakes, or use as a filling for eclairs and anything else you can imagine.