Creamy Banana Frosting (Italian Buttercream) Recipe

Creamy Banana Frosting (Italian Buttercream) Recipe

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Whether or no longer sweetened with maple syrup or honey, freeze-dried bananas give this buttercream a plucky and fruity taste that pairs effectively with any trend of cake—particularly chocolate!

Why This Recipe Works

  • Flavorful syrups love honey and maple add depth to the banana’s taste profile, whereas alternatives love corn syrup can support the final taste clean.
  • Cooking the syrup to 250°F (121°C) ensures the egg whites are heated to on the very least 132°F (56°C).
  • A small quantity of flooring cloves will intensify the flavour of banana, with out including an overtly “spiced” modern.
  • Shut attention to temperature ensures issues are simply acknowledged on the source.

Freeze-dried bananas are the secret to a lightweight, intensely flavored frosting that’s free from stringy pulp. Query for packages in supermarkets love Complete Meals and Trader Joe’s, or peep manufacturers love Natierra and Karen’s Naturals in major grocery stores or on-line. For more info on the final technique, see our info to creating Italian buttercream.

  • 12 oz. golden syrup, honey, or corn syrup (about 1 cup; 340g), or 14 oz. maple syrup (about 1 1/4 cups; 395g)

  • 6 oz. egg white (from about 5 honest eggs; 170g)

  • 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, employ about half of as indispensable by quantity or the identical weight

  • 12 oz. unsalted butter (1 1/2 cups; 340g), softened to 65°F (18°C)

  • 1/4 ounce vanilla extract (about 1 1/2 teaspoons; 7g)

  • 1/8 teaspoon flooring cloves

  • Up to 2 1/2 oz. freeze-dried banana slices (quantity will fluctuate; 70g)

  • Up to 1 ounce rum, or numerous flavorful liquid (about 2 tablespoons; 30g)

  1. In a 3-quart stainless-steel saucier, raise the syrup to a boil over excessive warmth. This must soundless take no longer more than 4 or 5 minutes. If the timing is substantially numerous, right here is merely a demonstration the warmth needs adjustment due to this of instruments variation or variations in water reveal amongst doable syrups.

  2. Once the syrup begins to boil, decrease warmth to medium and proceed cooking till syrup reaches 230°F (110°C) on a clip-on digital thermometer, about 3 to 4 minutes longer. In the intervening time, add egg whites to the bowl of a stand mixer fitted with a trek attachment and start whipping on medium-excessive tempo.

  3. Proceed cooking the syrup till it reaches between 240 and 250°F (116 and 121°C), about 2 to three minutes longer, adjusting warmth as needed and the usage of a warmth-resistant spatula to knock support foam. When the syrup comes to temperature, take a long way from warmth and pour into the bowl of egg whites in an everyday high-tail, with the mixer soundless working. Grasp care that the syrup drizzles down the facet of the bowl, so it doesn’t arrive fervent with the transferring trek.

  4. Once all of the syrup has been added, proceed whipping the meringue till extremely thick and glossy and cooled to approximately 85 to 90°F (29 to 32°C), about 4 minutes.

  5. Add salt, adopted by butter in roughly 2-tablespoon increments, waiting simplest about a seconds after every person sooner than including the next. As the butter is added, the meringue will start to deflate dramatically; right here is fashioned. When all of the butter has been added, decrease tempo to medium-low and add vanilla and cloves. Then shut off the mixer and plight the bowl and beater with a versatile spatula. Re-whip about a seconds more; if issues arise, consult the troubleshooting info below.

  6. Troubleshooting: The correct working temperature of Italian buttercream is approximately 70°F (21°C). At this temperature, it needs to be creamy, soundless, and gentle-weight and can weigh about 6 oz. (170g) per cup. If too cold, this may be denser, potentially with a greasy, curdled, or wet texture. If too warm, it will likely be too delicate, runny, or soupy for employ.

  7. If buttercream is about a degrees too warm, it will likely be refrigerated for 10 minutes or chilled in an ice bathtub for about a minutes to chill. If buttercream is too cold, it will likely be positioned over a steaming water bathtub or start flame for about a seconds, correct till you see the perimeters melting a small; alternatively, take away 1/2 cup buttercream, soften it completely, then add it support.

  8. In either case, after warming or cooling to alter the temperature, re-whip the buttercream for on the very least 3 minutes on medium-excessive tempo sooner than reevaluating, because it takes time for the temperature to homogenize from edge to center. The texture and consistency can proceed to be adjusted as needed till the buttercream is gentle, fluffy, and simple to spread, and not utilizing a hint of soupiness, soften, stiffness, or curdling.

  9. Once the buttercream’s texture has been effectively adjusted, grind the freeze-dried bananas in a meals processor till powdery and elegant. Add this powder to the frosting, and re-whip till effectively blended. Minimize tempo to low and drizzle within the rum. Predicament the bowl and trek attachment; whip a minute more to be definite no unmixed worth of banana powder remains. Employ straight or transfer to an airtight container and refrigerate till needed, as a lot as 1 week. The taste will intensify a small over the course of 24 hours. Thaw chilled buttercream to about 70°F (21°C), and re-whip sooner than employ.

Special instruments

3-quart stainless-steel saucier, Digital thermometer, Flexible spatula, Stand mixer, Food processor


This recipe will work equally effectively with numerous kinds of freeze-dried fruit, despite the fact that some could also require sifting to take away pesky seeds. With numerous fruits, the form of spice and liqueur could also must soundless be adjusted. As an instance, blueberry pairs effectively with coriander and limoncello; cherry could be highlighted by amaretto; mango works effectively with cardamom and tequila; strawberry is intensified by Chinese language five-spice powder and elderflower liqueur. Let your like intuition and cravings be your info, or consult a e book love the The Taste Thesaurus for more solutions on taste pairings.

Construct-Forward and Storage

In an airtight container, equivalent to a freezer-safe, zip-top rep, banana frosting could be refrigerated for as a lot as 1 week or frozen for 1 month. Thaw the buttercream to about 70°F (21°C) and re-whip sooner than employ, adjusting as needed in step with the recipe instructions.

This Recipe Appears In

  • Construct Italian Buttercream
  • Construct Bright, Flavorful Fruit Frostings
Nutrition Facts (per serving)
116 Energy
9g Chubby
9g Carbs
1g Protein

Expose Stout Nutrition Mark
Veil Stout Nutrition Mark


Nutrition Facts
Servings: 34
Amount per serving
Energy 116
% Day-to-day Mark*
9g 11%
Saturated Chubby 6g 28%
22mg 7%
27mg 1%
9g 3%
Dietary Fiber 0g 1%
Total Sugars 8g
Nutrition C 0mg 1%
Calcium 5mg 0%
Iron 0mg 0%
Potassium 22mg 0%
*The % Day-to-day Mark (DV) tells you the arrangement indispensable a nutrient in a meals serving contributes to a each day diet. 2,000 calories a day is ragged for overall diet advice.

(Nutrition info is calculated the usage of an ingredient database and desires to be thought about an estimate.)

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