Is this a pipeable frosting?

Yes, this is pipeable. Depending on how much you mash the bananas, you might have some small chunks in the frosting and will need to cut a slightly larger hole in your disposable pastry bag for piping or use a large round pastry tip to ensure the buttercream easily flows.

How do I thin out buttercream?

Still too thick? Add more mashed bananas, starting with 1 tablespoon at a time, to the buttercream until you have your desired consistency.

How do I thicken buttercream?

If your frosting is too thin, mix in additional sifted powdered sugar until desired consistency. Just note that the more you mix in, the sweeter the mixture will become.

Banana Buttercream Frosting with Fresh Bananas

Banana Buttercream Frosting

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4.7 from 3 reviews

Author: Maria Pagiotas
Total Time: 8 minutes
Yield: 3 cups 1x

Description

Light and airy Banana Buttercream Frosting is made with only 5 ingredients in less than 10 minutes. For a delicious, fresh flavor, this simple frosting uses basic ingredients, including mashed ripe bananas. You'll want to top your favorite cookies, cupcakes, cakes, and brownies with this homemade frosting (especially your best-loved chocolate desserts!).

Ingredients

Scale

220 g (1 cup) unsalted butter, at room temperature
125 g (1/2 cup) mashed ripe banana
1 teaspoon freshly squeezed lemon juice
450 g (1 pound) powdered sugar, sifted
1 teaspoon pure vanilla extract

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Instructions

In a large bowl, using a handheld or stand mixer fitted with the paddle attachment beat the butter until smooth and creamy, 2-3 minutes.
Add the banana and lemon juice and continue mixing for 1 minute, scraping down the sides of the bowl as needed. Mix until mostly incorporated (it's ok if the mixture has some small chunks of bananas).
Add the powdered sugar and mix on low speed until completely incorporated. Add the vanilla and increase to medium speed and beat for 4-5 minutes until light and fluffy.

Notes

Storage: Store the buttercream in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week. Re-mix with the paddle attachment before using.

Freeze: Store in a resealable freezer-safe bag in the freezer for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature and re-whip before using.

Yield: This buttercream covers 18-24 cupcakes, a 9x13-inch cake, or a two-layer 8-inch or 9-inch cake.

Prep Time: 8
Category: Frosting & Fillings