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Guest Post | Lucy Vaserfirer shares Passion Fruit Butter

Guest Post |  Lucy Vaserfirer shares Passion Fruit Butter

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We are beyond excited to have a lovely guest post from one of our favorite people, Lucy Vaserfirer.  Lucy was one of the first chefs we virtually met through Twitter, and we have been huge fans since.  Her blog Hungry Cravings is a breath of fresh air, and her recipes are amazing, not only delicious but uncomplicated as well.  Lucy has a new book out  and it is all about Flavored Butters, both sweet and savory.  We tend to use savory butters very often, especially during grilling season but have not explored sweet versions.  Cannot wait to dive into the buttery fun, especially this recipe for Passion Fruit Butter!!  I love butter and I love passion fruit.


Lucy Vaserfirer shares Passion Fruit Butter

Lucy is sharing one of her recipes from the book today, and it happens to use one of our most fave ingredients (okay two if you count the butter), passion fruit.  The Harvard Common, who published Lucy’s book is hosting a “I Can’t Believe it IS Butter” virtual tour, be sure to check out other great buttery posts!  We will be reviewing a copy of the book within the next month or two;  stay tuned for a fun giveaway.

Hello, fellow Chez Us readers! This is Lucy from Hungry Cravings, and I’m thrilled to be over here sharing my passion for flavored butter, the subject of my latest cookbook. Denise, who must have a sweet tooth as bad as mine, asked me to share a bit about making and using sweet flavored butter with you.

So what’s the big deal about sweet flavored butter? Imagine that morning toast with not just a pat of plain butter on top, but a generous dollop of slowly melting Orange-Honey Butter. Or Whipped Chocolate Butter. Or even Salted Caramel Butter! Dare I say, they’ll make you feel like you’re having dessert for breakfast. And what could be a better way to start the day?

The best thing about sweet flavored kinds of butter is that they couldn’t be easier to make.  Simply blend some soft room-temperature unsalted butter with a small amount of flavoring, which can be anything from vanilla extract, to sweet herbs and spices, to fruit preserves and purees, to caramel and melted chocolate, and then sweeten the mixture to your taste with sugar, honey, or maple syrup. Then dollop away! You can go a step further and form the flavored butter into a log by rolling it up in a sheet of parchment paper and twisting the ends closed (like it’s a big piece of candy) and then refrigerating it. Once it’s firm, the butter can be unwrapped and kept in a butter dish in the fridge, ready to slice whenever a pat is needed.

In addition to being perfect for transforming ho-hum breakfast staples into memorable meals, sweet flavored kinds of butter make luscious frostings and fillings for baked goods. Softened and whipped until light and creamy, they can be sandwiched between cookies, piped atop cupcakes, or spread in peaks and swirls onto cake layers. And while they’re not as fluffy as meringue buttercream, they’re not nearly as fussy or labor intensive either.

To prove how quick and easy and delicious sweet flavored kinds of butter are, I’ll leave you with my recipe for Passion Fruit Butter (since I know Denise happens to love passion fruit). In the meantime, I just received a package with some artisanal sorghum, so I think I’ll go whip up some a brand new flavor—Sorghum Butter!

Lucy Vaserfirer shares Passion Fruit Butter

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Have you made this recipe?  Please share what recipes you are enjoying from our site with us – we’d love to see them.  Use the hashtag #chezuseats on social media channels, then we can pull a chair up to your virtual table and share with our friends.

Yield: 8 servings

Passion Fruit Butter

Lucy Vaserfirer shares Passion Fruit Butter

Passion fruit may be considered exotic on the mainland, but in Hawaii it’s ubiquitous. Hawaiians call it lilikoi and use it with great abandon, adding it to everything from cocktails to butter. On a recent trip to Maui, I had French toast with lilikoi butter one morning and enjoyed it so much that I had to replicate it when I returned home. I made an island-inspired

French toast by substituting coconut milk for the regular milk in my usual recipe, and I used fresh passion fruit in the butter. (Incidentally, this sort of milk substitution also works with pancakes, waffles, and crêpes, any of which would be perfect with this tropical butter.)

When buying passion fruit, look for fruit that’s “shrinkled”— that’s my word for shrunken and wrinkled, and trust me when I say there’s no better way to describe a ripe passion fruit

Prep Time 10 minutes
Additional Time 4 hours
Total Time 4 hours 10 minutes


  • 1 passion fruit
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 tablespoon confectioners’ sugar


    Halve the passion fruit and scoop out the flesh with a spoon. Blend together the passion fruit flesh, butter, and confectioners’ sugar in a medium-size bowl.

    Form into a log and refrigerate until firm before slicing and serving, or use another shaping method (see pages 16–17).


Recipe © 2013 by Lucy Vaserfirer and used by permission of The Harvard Common Press

Did you make this recipe?

Thank you for joining us at the Chez Us table. We truly love having you here.Have you made this recipe?  Please share what recipes you are enjoying from Chez Us. We would love to see and be able to share with our followers. Use the hashtag #chezuseats on your social media channels, then we can pull a chair up to your virtual table and share with our friends.

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Nutmeg Nanny

Sunday 19th of May 2013

This is brilliant :) it sounds so delicious!

Kelli @ The Corner Kitchen

Wednesday 15th of May 2013

I just recently started making flavored butters....I'm hooked big time! Love this butter & can't wait to check out Lucy's book!

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