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 with 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.
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I could not get this receipe to thicken up. I ended up using about a box and 1/4 of powdered sugar and it was still runny. At that point even if it had thickened it was now way to sweet.
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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 with 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.
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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 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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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 brown don t forget to add the lemon juice. Thank you for sharing this recipe it is now my favorite frosting.
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Really good and not too sweet. I did take the advice of others and added a twist of my own. Pureed one banana in the food processor used 1/2 c of butter instead of 1/4 c. used only 2 c. of icing sugar and the twist was 1/3 cup of cocoa powder. YUMMY! Used this icing on a dark chocolate cake. It was divine!
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Great icing for kids and so easy! I halved the recipe & used it on one 9x9 inch white cake (the "Simple White Cake" from this Web site). Perfect! Thanks for the recipe!
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I could not get this receipe to thicken up. I ended up using about a box and 1/4 of powdered sugar and it was still runny. At that point even if it had thickened it was now way to sweet.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 with 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.
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 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.
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 brown don t forget to add the lemon juice. Thank you for sharing this recipe it is now my favorite frosting.
Really good and not too sweet. I did take the advice of others and added a twist of my own. Pureed one banana in the food processor used 1/2 c of butter instead of 1/4 c. used only 2 c. of icing sugar and the twist was 1/3 cup of cocoa powder. YUMMY! Used this icing on a dark chocolate cake. It was divine!
Great icing for kids and so easy! I halved the recipe & used it on one 9x9 inch white cake (the "Simple White Cake" from this Web site). Perfect! Thanks for the recipe!
I could not get this receipe to thicken up. I ended up using about a box and 1/4 of powdered sugar and it was still runny. At that point even if it had thickened it was now way to sweet.
