Avocado Buttercream Frosting

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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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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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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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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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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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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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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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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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My husband asked me to try this for his birthday because we were curious. We were not impressed. The frosting looked more like the slime from a Nickelodeon show than frosting. And, the taste - well, it tasted like avocado with sugar on it. We won't try this again, but all our friends sure are getting a kick out of us trying to make frosting with avocados!

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I made this to go with a pumpkin cake for my son's first birthday party. It worked taste wise really well, but in looks it was really strange. The consistency wasn't the same as normal icing, so I wouldn't suggest cutting back on the sugar. I tried cutting out some of the sugar and it came out as goo, which (by the way would work really well as a fruit dip. People who didn't know first what they were eating, didn't even know it was avocado that it was made from.