Ingredients
Method
- Combine the banana and lemon juice.
- Cream the butter with 1 cup of powdered sugar, then incorporate the banana and enough remaining sugar to achieve a thick, spreadable consistency.
Nutrition
Notes
Banana Texture: I always make sure to mash my banana until it is completely smooth before adding it to the butter, because even small chunks can get stuck in a piping tip.
Color Preservation: Do not skip the lemon juice, as I have learned it is the secret to keeping the frosting from turning a dull grey color as it sits.
Consistency Control: If you find the frosting is too soft for your liking, just add a little more powdered sugar or pop it in the fridge for ten minutes to help it firm up.
Butter Temperature: I recommend using butter that is soft but still cool to the touch, which prevents the frosting from becoming greasy or melting.
Storage Tips: This frosting stays fresh in the refrigerator for about three days, but I always give it a quick whip with a spoon to bring back that fluffy texture before using it.
Flavor Balance: For a little extra depth, I sometimes add a tiny pinch of salt to balance out all that sweetness from the powdered sugar and banana.