Description
This luscious vegan banana cream frosting is light, creamy, and completely dairy-free, with the perfect balance of fruity banana and vanilla flavours! Perfect for single-layer cakes and cupcakes, this easy frosting recipe is a versatile addition to your baking repertoire. Frost a birthday cake or jazz up a batch of muffins with this quick, easy and simple recipe, it’s guaranteed to delight everyone at the table!
Ingredients
- 25g of mashed banana, about 2 tbsp
- 1/3 cup (60g) vegan butter, cold but slightly soft
- 1 & 1/2 cups (170g) icing sugar
- 1 tbsp soy whipping cream, cold
- 1 tsp vanilla extract
Instructions
- Weigh the banana with a digital scale and mash it until completely smooth with no lumps. Set aside.
- Beat the vegan butter with a stand mixer or hand mixer until it’s light and fluffy, about 2-3 mins.
- Add the banana paste, vanilla extract, and soy whipping cream to the whipped butter. Beat further until they are all well combined, about 1-2 mins.
- Add the icing sugar all at once and beat more starting with the lowest power. Increase the speed once everything is combined and beat a little bit more, about 1-2 mins.
- Enjoy on cakes and cupcakes!
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Notes
The consistency of this frosting is creamy rather than traditional buttercream frosting because of the fresh banana paste in it, so it’s suitable for spreading on a single-layer cake or cupcakes rather than piping with a piping bag and star tip.
Use ripe banana and mash until very smooth.
Take your whipping cream from the fridge just before you make the frosting to ensure the cream is still cold.
- Prep Time: 5 mins
- Mixing time: 6 mins
- Category: Frosting
- Method: Mixing