Banana Butter Icing94 Reviews
“Can be used on banana cake, white cake or peanut butter cake.” - by Carol
Original recipe yields 2 1/3 cups
- Cream together butter, banana, lemon juice and vanilla. Slowly beat in confectioners' sugar, adding more if needed to make a nice fluffy, spreadable icing. Makes about 2 1/3 cups.
Amount Per Serving (11 total)
- 185 cal
- 4.3 g
- 37.7 g
Based on a 2,000 calorie diet
Reviews (94)Rate This Recipe
"Attempted to make twice...the first time I followed the directions as written, mixing everything but the powdered sugar all at once...DON'T DO THIS! The banana puree and lemon juice will NOT cream wi..." See moreth the butter properly. Instead, cream the butter on its own, then add the powdered sugar in small batches. Alternate adding sugar and banana puree until it's fluffy and creamy. It has a nice banana flavor and thick texture."
"Highly addictive! A banana that is slightly green on the tips and well mashed works best. I have found that using an overripe banana will make it too sweet and a lot softer. To prevent it from turning..." See more brown, don’t forget to add the lemon juice. Thank you for sharing this recipe it is now my favorite frosting."
"Here's a foolproof order for adding these ingredients together in order to NOT get a glaze: Mash 1/2 of the greenest NEVER FROZEN banana you have, add 1/2 tsp. lemon juice (or lime juice, but there is..." See more no other substitute here, the citric acid is key) and your vanilla into a bowl. Measure out your confectioner's sugar or at least part of it. Cream butter alone (make sure your butter is NOT soft enough to hold an indentation - usually 30 minutes for me). Begin adding in sugar, 1/2 cup at a time, continue creaming it in, add ALL your banana mixture, cream that in, continue adding in sugar in 1/2 cup measures. I wound up adding more lemon juice, myself, to counteract the sugar. I've iced all 18 of AR's "Banana Cupcakes" with this & it's in the fridge -- I may revise this review if it's brown in the morning :=) Thanks for the recipe! (Note: I used 3 drops of yellow food coloring.) UPDATE: As of the following morning, my refrigerated iced cupcakes had NOT turned brown or discolored or wept in any way."
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