* Exported from MasterCook *
BANANA BUTTER FROSTING - allrecipes
Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : !! 5 or Less Cakes - Frosting/Icing/Filling
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter -- softened
1/2 cup mashed bananas
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
3 1/4 cups confectioners' sugar
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.
Servings Per Recipe: 11
Calories: 185
Total Fat: 4.3g * Cholesterol: 11mg * Sodium: 43mg * Total Carbs:
37.7g * Dietary Fiber: 0.2g * Protein: 0.2g
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.
Excellent!! At first I was extremely frustrated that is was very thin
and almost a liquid. I left it in the bowl and let it sit in the
fridge over night. The next day I had a PERFECT frosting!!! I make
home made frosting all the time so I can say with great confidence
that this is a great frosting if you let it sit over night. I doubled
the recipe too.
Oh so good! I made Banana Spice Cookies (from this website) and used
them as banana whoopie pies with this as the filling! I didn't
measure exactly how much powdered sugar I used, but I used way more
than this recipe calls for. A keeper recipe for me!
I had never even heard of banana icing before, but decided to do a
search for a frosting to put on the chocolate banana muffins that I
made. This frosting turned out better that I expected, both in
appearance as well as taste. I should have made a double batch - one
to frost the muffins, and one to eat with a spoon from the bowl. This
frosting is delicious and would go so well on many cakes, muffins,
and cupcakes. I will definitely keep this one handy.
I made this recipe exactly and it is wonderful. Great banana flavor.
I ran low because I made two batches of cupcakes and had no more
bananas, I added some Banana Cream Pie flavored yogurt and more
powdered sugar and that tasted great too. Will use this one again.
Wonderful recipe. Great flavor, not overly sweet or banana-y. Added
nutmeg, allspice and cinnamon. Will be saving this one!!
This icing was amazing! I made two batches-- one of just banana and
added some yellow colour to make it more fun. I also used green
bananas which gave it a nice fresh taste! The second I blended in two
fresh strawberries along with the bananas. Strawberry banana icing! YUM!
made for top of banana cake V. very good, except wait to frosten
until cake and icing have cooled. ended up with puddles around the
edges and center, but it was a nice consistency the next day.
After mixing all the ingredients the frosting was a bit gooey. I gave
a splash of milk and mixed a lil longer, it fluffed right up. It now
reminds me of a banana flavored coolwhip. Thanks!
I thought this recipe was great. I followed it as written and it
tasted wonderful. I paired it with the Banana Cake I from this site
and it was delicious. I'd never put a banana in frosting before and I
really enjoyed the flavor - so did all my guests.
Easy and wonderful- my husband's new favorite!
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.
his frosting made my Banana Oatmeal cookies out of this world. When I
made the cookies (also from this site, recipe by Yvonne Miller) they
seemed a bit on the dry side, but tasty, so I thought icing would
perk them up a bit. I'm glad I did, they were fantastic, thanks to this icing!
This icing was great. The first time I made it, I only had 1 banana
which whats less than what the recipe called for. However, it was a
great icing because it was very mousse like. It spread nicely and was
VERY tastey. I sold the cake at a bazaar and I havent stopped hearing
rave reviews about it. THANKS!
YUM YUM YUM! On top of Wonderful Banana cake... just delicious! I did
use newer bananas as one review suggested helped cut down the
tooth-rottingly sweet factor!
Really good! Had to add the extra powdered sugar for what I needed it
for. Also added a bit of banana extract. Gave it just the right taste
of banana! Will use this one again and again!
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.
This is the best frosting I've ever tasted in my entire life. The
recipe is perfect as is and it only takes 5 minutes to make!
Description:
"By: Carol - Can be used on banana cake, white cake or peanut butter cake"
Source:
"http://allrecipes.com//Recipe/banana-butter-icing/Detail.aspx";
S(Formatted for Mastercook):
"by Deirdre Dee (zosha)"
Yield:
"2 1/3 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 47 Calories; 4g Fat (78.4%
calories from fat); trace Protein; 2g Carbohydrate; trace Dietary
Fiber; 11mg Cholesterol; 43mg Sodium. Exchanges: 0 Fruit; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0
You can't prevent Trouble from coming to visit, but you don't have to
offer it a chair.
Deirdre Dee (zosha)
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CAKE-RECIPE/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/CAKE-RECIPE/join
(Yahoo! ID required)
<*> To change settings via email:
cake-recipe-dig...@yahoogroups.com
cake-recipe-fullfeatu...@yahoogroups.com
<*> To unsubscribe from this group, send an email to:
cake-recipe-unsubscr...@yahoogroups.com
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
