Avocado Buttercream Frosting

Ask my friends and they will tell you that I LOVE to eat plants. Avocado Buttercream was a great idea for some margarita cupcakes I was baking. Usually I don’t follow recipes, but this time I made myself follow exact instructions, going against my natural instincts throughout the process. Unfortunately my VERY ripe avocados did not get smooth using the stand mixer, I had to switch to the food processor to get the little lumps out. Don’t be alarmed at the runny texture at first as this firms up upon standing. But this is gooey and should not be called a buttercream. The taste is OK, but you definitely do get the avocado flavor. This was not a good thing for me to bring to a gathering with friends who eat a S.A.D. for sure. I had to make a totally different recipe. You could probably get away with serving this slathered on a strongly flavored chocolate (sans lemon flavor – add cocoa powder and vanilla) or carrot cake, but do not try to use this for something that you want to pass off as a traditional buttercream-topped item.

Made this tonight for my son’s 7th birthday-for his cake, I never like powdered sugar icings so if I liked powdered sugar I would probably give it a 5 star rating. It was icing, it was green like he wanted without using artificial food coloring like I wanted. It tasted like lemon. It was fine. It worked.

Made this frosting tonight for my 15year old, 12 year old and 7 year old. They were all very skeptical at first but they all LOVED it! I put it on top of chocoalte cup cakes and it was fabulous!!

I just made this frosting and put it on top of my strawberry vanilla cupcakes made with greek yogurt. I was so pleasantly surprised by this frosting! It is so creamy and lemony.. you can’t even tell there’s avocado in it! It’s very thick and creamy but you can still pipe with it too. I love this recipe, it’s a very healthy and tasty alternative to traditional frosting!

Made this today to top some gluten free chocolate cupcakes for St. Patrick’s Day. It’s definitely sweet and has a hint of avocado flavor (although it’s also strangely banana like. I did add a bit more 10x sugar to make it stiffer and I piped onto the cupcakes and it held very well. A great substitute for butter, margarine or shortening. Probably no less calories but “healthier”, vegan and pretty cool too!

I came across this recipe as I searched for a dye-free frosting for my son’s birthday cake. It turned out wonderfully! I added a little extra powdered sugar to get a firmer consistency, which I was then able to pipe with a decorator bag. The frosting held it’s shape nicely using a star tip on the cake. Best of all, my son enjoyed a bright green race car birthday cake!

EXCELLENT!! i made this for my son’s first birthday cake and have had the recipe requested by many moms since then. it is naturally a fun color, lending itself to kids’ confections, not to mention being MUCH healthier than frosting made with butter. i have also had great results lately with the invention of powdered stevia in place of sugar.

Decided to give this one a try tonight, since I will do anything to try to get my kids to eat vegetables! This was very tasty and different! I baked a box yellow butter cake mix and added some pineapple chunks to the batter. This was a very good combination with the avocado icing! This is my new favorite cake, and my 2 and 4 year old daughters loved it too! I’m trying to figure out if I can freeze the remaining icing since I didn’t use it all, but I’m guessing the oils may not hold up in the freezer?

I got a real kick out of the whole avocado episode and upon seeing the frosting, I had to try it for myself. I was pleasantly surprised to find it tasted refreshingly different, and very tasty! As for the “highly good chef” (Anonymous), I think that until you’ve managed to spell “avocado” correctly (much less decide whether it’s a fruit or a vegetable–and it IS a fruit), you should just relax and let Alton do his thing. Moreover, you call AB a terrible chef, and he has stated himself that he is NOT a chef, but rather a home cook looking to explore the science and practice of food and cooking! I love this recipe.

That is actually the whole novelty of this recipe!!
For those of you that are clueless as to what “this is good for/potential uses” if you have seen the show it will be glaringly obvious.
It is a great way to introduce something healthy and new into a kids diet (also very reminiscent of the “Sneaky Chef” tactics, and honestly the only way this avocado hating gal would eat this item.Btw, she also advocates sneaking into chocolate pudding and it works brilliantly there as well!!)
As for taste and texture, admittedly it is a bit thinner than your average icing. And my hubby and I agreed it had a light kiwi type taste (aka likely better forsuited for lighter, and even fruity styles of cake).It was GREAT tasting, and my son and I loved the “slime” color (I also plan on using this as the base for my ‘spring’ cupcakes for it’s *grass* type color).

And to the reviewer who fancies himself a “good chef” and is outraged as using sugar w/a “vegetable”…uhhhhh, ever hear of carrot cake, zuchini muffins, sweet potato pie, shall I go on?!?
Basically, the sign of a “good chef” is an open mind and realization that it doesn’t matter what ingridients you use as long as the finished product comes out well, and this one does just that….which you would know if…and here’s a novel concept….you had actually TRIED said recipe before you came on here to RATE it!!!:0
Fwiw, I, being an intelligent person, am “disgusted” by morons that come onto a site to blather nonsense and unrelated personal opinions in a forum made for a completely different purpose.Rating a recipe poorly because you some kind of beef w/the chef (who is actually a total genius btw) is beyond idiotic.
Aka…Get a life “Anonymous”.