Banana Milkshake & Whipped Mascarpone
When it comes to milkshakes, the banana flavor is my all-time favorite, I just love this nostalgic banana flavor and love incorporating the natural sweet banana flavor often into my frostings, cakes, cupcakes, and cheesecakes.
This Banana Milkshake – Whipped mascarpone is so delicious, it tastes just like an old-fashioned milkshake that you get at a diner, it is made with a banana-vanilla infused cream, using heavy cream, vanilla bean pod/seeds, and very ripe banana slices. I steep all these overnight in the fridge. resulting in the most amazing dreamy banana flavor in your frosting, tasting just like an old-fashion banana milkshake.
To get an intense banana flavor in your mascarpone it is so important you use very ripe bananas (those spotty brown bananas are perfect) to get the ultimate banana flavor.
The combination of banana-vanilla cream and mascarpone makes this frosting more stable/firmer and even more creamy and dreamy in taste, you just have to try it to understand how it tastes.
You can use this frosting as a filling in your cakes, or pipe on top of your cupcakes, or serve it on waffles, or on top of your ice cream, it is so delicious.
The bananas are sweet by themself, so you could easily make this frosting recipe sugar-free as it is just as delicious without the little amount of sugar I have added.
Before you start
It’s very important to always read through the entire recipe before starting and read the *notes below. That’s the best way to avoid mistakes, and make sure you have everything you need.
For all the step-by-step, pictures scroll to → Notes and click on the clickable link.
For questions related to my recipes, ask me in my inbox on Instagram @passionforbaking so I can reply to you with an audio message.
*Note for the banana milkshake whipped mascarpone
→To get an intense banana flavor in your mascarpone it is so important you use very ripe bananas (those spotty brown bananas are perfect) to get the ultimate banana flavor.
→Heavy Cream there are many different types of cream, The difference lies in the fat content. I use heavy cream with a 36 or 40% fat content so it whips up very well and adds more richness to this delicious frosting. Heavy cream is often called for either "heavy cream" or " heavy whipping cream, Always look for a cream that is highest in fat content 36% to 40%.
→Mascarpone is a super-soft cheese, like a cross between heavy cream, sour cream, and cream cheese, If you can not find mascarpone cheese, you can use Cream cheese, Cream Cheese is not as rich as mascarpone and not as smooth and soft.
→A good quality Vanilla bean pod/seeds give the best vanilla flavor to this frosting; Use a sharp knife to split the vanilla bean lengthwise and scrape the seeds into the rest of the ingredients when you whip it up.
Banana & Vanilla Infused Cream
- 650 gram heavy cream 40% *note
- 2 Bananas fully ripe and speckled brown
- 1 vanilla bean, split lengthwise
Banana Milkshake & Whipped Mascarpone
- 50 gram powdered sugar, optional *note
- A pinch of fine sea salt, optional
- 150 gram mascarpone, cold
- 500 gram banana -vanilla-infused heavy cream, very cold
Direction for Banana & Vanilla infused Cream
- The banana-infused cream you will need to make the day before you make the frosting to get the ultimate banana flavor. I use 650 grams of heavy cream to make this recipe because when you steep the bananas in the warm cream the amount of the cream will be less, as the cream soaks into the bananas, and some of the cream will evaporate while you warm it.
- Slice two very ripe bananas and place them into a heatproof glass bowl.
- In a medium saucepan, pour the 650-gram heavy cream, Use a sharp knife to split the vanilla bean lengthwise and scrape the seeds into the cream, put the pod in the cream as well.
- Heat the cream until almost boiling. Do not let it boil!
- Remove from heat and pour over the sliced bananas, make sure to get all the gooey vanilla seeds that often settle in the bottom of the saucepan in the bowl as well, place the vanilla pod in the bowl as well.
- Cover directly with plastic wrap right on top touching the surface of the cream. This will prevent skin from forming. Let cool
- Then refrigerate the banana cream mixture for 12 to 24 hours for optimal banana flavor.
- →The next day Take the cold banana-infused cream out of the fridge, strain the banana cream into a large bowl, discard the solids in the sieve.
- Place the banana & vanilla-infused cream in the fridge to get really cold.
Whipped Mascarpone
- Before you start with the frosting, the colder the banana & Vanilla infused cream the easier and more successful it will whip and creates the lightest whipped banana mascarpone! for best results take the banana infused cream out of the fridge and chill the cream in the freezer for 15 minutes before you start. If you don't have a freezer just make sure your banana-infused cream is really really cold, a slightly warm cream does not whip up well. Especially not in the summertime.
- The whipped banana milkshake mascarpone is enough to decorate 18 cupcakes.
- In the bowl of a stand mixer fitted with the whisk attachment ( or in a large bowl and using an electric beater).
- Sift the 50 grams of powdered sugar ( this is optional as the banana has sweetened the cream already) into the bowl, 150-gram cold mascarpone, and Add a pinch of fine sea salt. Pour over the cold banana-vanilla-infused cream.
- Whip on low speed for a minute to dissolve the mascarpone and powdered sugar into the cream.
- Stop the mixer, and scrape the side and the bottom of the bowl to make sure all of the powdered sugar and mascarpone is dissolved in the banana-infused cream, then whip on medium speed ( never on high) for about 2 to 3 minutes until stiff peaks form. Do not over-mix
- For maximum freshness and deliciousness use immediately.
- Keep leftovers whipped mascarpone in the refrigerator for 48 hours, re-whip with a spatula until stiff peaks form before using.
- If you want to use whipped banana -vanilla mascarpone as a frosting on a cake for another occasion, be careful not to run your spatula over the frosting too many times, or you´ll overwork the cream and it´ll become grainy.
For step by step pictures of how to make the
→ Banana Milkshake & Whipped Mascarpone
Click → here
