Easy Banana Buttercream
Usually, I’m not CRAZY for American buttercream because of how overly sweet it is, but for this recipe…I think I could make the exception. The important thing to note is, to always use good butter with at least an 80 percent butterfat content. I like to use Darigold’s Chef’s Choice Salted Butter. It’s affordable and you can find it in most grocery stores. It’s a European style churned butter and most European butter runs up to 82 percent butterfat content. That’ll ensure that your frosting is nice and creamy!!
2 cups of softened, salted butter
1 fork mashed ripened banana(NOT BROWNED)
5 cups of sifted powdered sugar
1/4 tsp of lemon juice powder(or 1-2 tsp of fresh lemon juice)
2 tsp of banana extract
1 tsp of vanilla extract
1 tsp of room temperature, heavy cream
Take your softened butter and add it into your stand mixer fitted with the paddle attachment. Beat on medium high for 6 minutes, scraping occasionally. Stop the mixer, and add in your mashed bananas, lemon juice powder, banana extract, and vanilla extract. Continue to beat for 1-2 more minutes. It’s okay to see small chunks of banana in it. I think that’s a good thing! Stop to scrape the bowl. Turn speed to “stir”, and add in your powdered sugar by the cup. Once fully incorporated, turn the speed up to medium and beat until smooth..about 2 more minutes.