Avocado Buttercream Frosting
So, what exactly do Duncan Hines and a beautifully ripe avocado have in common? One is somehow able to last for decades on the shelf at the local market with no negative effects (ehem, the frosting). The other one is a form of heart healthy fat and nutrition (don’t kid yourself, it is not the frosting here). One is brown. The other has brown skin. One tastes good on cupcakes, the other tastes good on cupcakes. WAIT A MINUTE. BOTH, you say, BOTH taste good on cupcakes!?
We shall see…
Ingredients (slightly modified from Alton Brown)
*I halved the original recipe since I was very wary of the results of this frosting only frosting one 8″ cake. It was the perfect amount.
4 ounces avocado meat, approximately 2 small to medium
1 1/4 teaspoons freshly squeezed lemon juice
1/2 pound powdered sugar, sifted
1/4 t cream of tartar (don’t ask me why I added this, I have no idea, I am not a baker, it just felt right)
*I suspect that the ripeness of the avocado may cause you to increase or decrease the amount of sugar needed to reach your desired texture. So, add incrementally.
Peel and pit the avocado. Place the avocado into the bowl of a stand mixer fitted with the whisk attachment along with the lemon juice and beat until lightened in color, approximately 2 to 3 minutes. Add the powdered sugar a little at a time and beat until smooth. Store in the fridge away from air.
Okay, at this point, I was nervous. It smelled like an avocado, not like a frosting, looked very grainy and I began to panic. Panic = dump more sugar in.
Yeah, I thought that would make me feel better. You know, like when you are eating a brownie, and you feel a little guilty, so you have another one and it’s all better?? Well, that didn’t work. So I added more sugar…
And finally, I got this. No, this is not Nickelodeon Slime. Or goop. Or whatever that stuff was back in the 90s. Gack? Ugh, my memory fails me. Anyway, AB says this will work…
The frosting was very easy to work with. At room temperature, it spread easily and uniformly. No need for a crumb coat and all that cake-bakery-beyond-my-level nonsense. Just dump it out and start smoothing it over.
As you can tell from the picture, it doesn’t have a typical frosting texture. It is very smooth and not “crunchy” like some sugary frostings tend to be.
Overall, the flavor fruity, sweet, yet subtly different. It tasted great with white cake but I bet would be even better on fruit filled cakes or carrot cake.
So, survey says, go and ahead replace the bad-for-you-fat of butter with the good-for-you-fat of the avocado and feel better about eating that 2nd slice of cake (oh, come on, admit it, no one ever stops at 1 slice).