Dragonfruit buttercream

NOTE: I just used dragonfruit since I’ve been meaning to try it out.  The taste of this buttercream is a little exotic/strange, would only recommend if you’re feeling adventurous. Otherwise, just use some other fruit puree.  I also prefer American buttercream, btw

• 1 pink dragonfruit (the pulp will be purple, not white)
• 2 large egg yolks
• 1 stick butter
• 0.3 cups sugar
• 0.5 tbsp water
• 1 tsp+ vanilla extract
• Salt to taste

1. The day before, heat dragonfruit pulp on stove till bubbling
2. Place pulp in a coffee filter overnight, collect runthrough
3. Heat dragonfruit juice on stove till reduced by half
4. Heat sugar on stove until forms a bubbling syrup (I’ve read temperature ~250^oF? but doesn’t seem to matter that much).  Add 1 tbsp of dragonfruit syrup (or can wait till the end and just fold it in to finished buttercream – this gives you a more adaptable stock of buttercream to work with)
5. Whisk egg yolks until lightened in color
6. Temper egg yolks by pouring in a small amount of the syrup. Then whisk while pouring in the rest as a steady stream
7. Let the egg yolks+syrup reach room temperature
8. Whisk in butter 1-2 tbsp at a time until combined
9. Add in additional flavorings (if using dragonfruit, vanilla was especially important, in my opinion)