Description
Whip up this dreamy Banana Buttercream Frosting in minutes! It’s thick, creamy, and loaded with that nostalgic banana flavor—thanks to banana extract, no browning bananas required. Perfect for cupcakes, cookies, cakes, brownies, or anytime you need a sweet banana kick.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened to room temp
- 3 cups powdered sugar, sifted
- ¼ teaspoon fine salt
- 1 teaspoon banana extract
- 1–2 tablespoons heavy cream (adjust as needed for texture)
Instructions
- Whip the butter: Toss your softened butter into the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high for about 5 minutes, or until it’s ultra-smooth and pale yellow.
- Add the sugar in batches: Dump in half the powdered sugar and blend on low until mostly incorporated (about 2 minutes). Add the rest of the sugar along with the salt and banana extract. Increase to medium speed and whip until fluffy and fully combined.
- Adjust the texture: Slowly drizzle in the heavy cream, starting with 1 tablespoon. Beat on low, and keep adding a little more cream (½ teaspoon at a time) until you reach that perfect creamy-smooth consistency.
- Spread or pipe: Your frosting is ready to be slathered, swirled, or piped onto anything from cookies to cupcakes to tall layer cakes. Go wild!
Notes
📝 Notes & Tips
- Yield: Makes roughly 2 cups of frosting—enough for 12–18 cupcakes or the top of a single-layer cake.
- Storage: Keep leftovers in an airtight container in the fridge for up to a week. Press plastic wrap directly onto the surface to prevent it from crusting.
- Freeze it!: Wrap tightly in plastic wrap, then pop it in a zip-top freezer bag. Store in the freezer for up to 2 months. Thaw overnight in the fridge, then re-whip if needed before using.
- Prep Time: 10 minutes
- Category: Desserts
Nutrition
- Serving Size: 1 serving
- Calories: 192.4 kcal
- Sugar: 22 g
- Fat: 11.8 g
- Saturated Fat: 7.5 g
- Trans Fat: 0.5 g
- Carbohydrates: 22.5 g
- Protein: 0.1 g
- Cholesterol: 31.6 mg