Prep 10 mins
Cook 0 mins
I found the idea online and then made some changes to make it my own.
- 113.39 g butter, soft
- 113.39 g cream cheese, soft
- 45.35 g powdered sugar, sifted
- 44.37 ml passion fruit pulp
- Beat the butter and cream cheese with mixer or whisk (good arm exercise) until light and fluffy.
- Gradually stir in the passionfruit pulp and powdered sugar.
- Adjust with more passionfruit pulp or powdered sugar to achieve the consistency you want.