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Avocado Buttercream Frosting Recipe

Avocado Buttercream Frosting

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Total Reviews: 20

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  • on April 23, 2013

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    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!

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  • on March 17, 2013

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    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!

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  • on March 30, 2012

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    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!

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  • on March 25, 2012

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    5 stars for creativity alone. I left out the lemon extract and added 1/2 tsp of lemon zest instead. When I first tasted it, it tasted like a really sugary avocado (which wasn't terrible. However, after 8 hours or so in the fridge, it just tasted like a lemon icing. The consistency was a bit more runny than a regular buttercream, but wasn't troublesome.

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  • on March 19, 2012

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    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.

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  • on April 14, 2010

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    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?

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  • on August 24, 2009

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    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.

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  • on May 18, 2009

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    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".

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  • on April 21, 2009

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    This recipe should be called a glaze. With no butter in it, and the runny consistency, that is what it reminds me of. I love avocado, and I think it could be added to a real buttercream recipe with good results.

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  • on December 09, 2008

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    A bit wet (I used 3/4 cup sugar and lemon juice of a whole lemon to compensate skipping the extract, but great color and flavor. It ended up tasting light and fruity (like fresh red grapes - this may be from the Florida avocado I used instead of Haas, one of which is big enough to substitute 2 Haas.

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