Banana Cream Frosting: This wonderful frosting has a great banana flavor and is amazing on a variety of cakes/cupcakes. Like….spice cake, hummingbird cake, chocolate cake and banana nut. Scroll down to see my secret ingredient for making this the best Banana Cream Frosting you’ll ever taste!
HOW TO STORE FROSTING
Frostings that are made with shortening can be stored at room temperature in an air tight container on the counter up to 2 weeks. Frostings with butter and milk should be stored in the refrigerator with an air tight lid up to 2 weeks or freezer up to 3 months.
TIPS FOR A LIGHT AND FLUFFY FROSTING
- Good ingredients “real” butter not margarine
- Room temperature ingredients
- Be patient…you’ll need to whip the frosting at least 3 to 5 minutes (sometimes I do this step twice). This will allow air to incorporate into the butter and create the lightness you want.
- That’s it! It’s really not as hard as you might think.
In order to achieve a delicious banana flavor you might think I added tons of smashed bananas or banana flavor. If I were use fresh bananas I would have to also use tons of sugar to absorb all the moisture. While I did add some flavor ( only 1 teaspoon) the real secret ingredient is banana chips! Here’s what I did….Simply pour the baked banana chips in a blender and blend until the fruit is in powder form. There will still be some tiny pieces but that’s what give the frosting lots of banana flavor and interest. The longer the ground banana chips sit in the moisture of the butter and cream cheese the softer the pieces become. By the time your guests take their first bite the banana pieces will be soft and full of banana flavor.
MORE FROSTING RECIPES
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