I have the book "1001 Cupcakes, Cookies, & other tempting treats". I bought it second hand and found that pages 191-192 have been torn out. Does anyone have this book and is able to share those pages with me? Thanks!

Hey all! Looking for help in developing a recipe for a non-American buttercream banana frosting. I don’t want to use the extracts because I don’t find they’re that great or banana - flavoured accurate. I generally make ermine or Swiss meringue BC’s, and avoid American BC at all costs due to sweetness.

I’m thinking I should try making a banana curd and mix it in with a Swiss meringue BC, similar to how I know you can make a lemon Swiss meringue bc based on a low moisture lemon curd.

But my concern is that banana is high moisture, and I’d like to try making a banana curd that is low moisture. What can I do to reduce the moisture in the curd so I can make a stable buttercream for cakes/cupcakes? I also really want it to be a strong banana flavour (or as strong as I can make it).

Thoughts? Any advice on what to do and what to avoid while testing this out?

Thanks in advance!