Directions

1. Combine the sugar, water in a small saucepan and warm over medium heat just until the sugar dissolves. Continue to cook, without stirring, until the syrup reaches 240◦F on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat. While the syrup is heating, begin whisking the egg whites at high speed in the bowl of your mixer using the whisk attachment. Whisk until soft peaks form. When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden! Raise the speed to medium-high and continue beating until the egg whites are thick and the mixture is cool to the touch (about 5 minutes or so). While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass. With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny. At this point add passion fruit puree and beat for an additional minute or so.