Best Avocado Icing Recipes

Avocado Buttercream Frosting Recipe - (4/5) image

Provided by southerngrace

Number Of Ingredients 6

2 ripe avocados yielding about 8 ounces of actual fruit
2 tablespoons butter, softened
2 teaspoons lemon juice
4 cups powdered sugar
1 teaspoon vanilla extract
pinch of salt

Steps:

Peel and pit the avocado, then cream the avocado and butter together until smooth. Blend in the lemon juice. With the mixer on low speed, add powdered sugar one cup at a time. Sprinkle in a pinch of salt and add vanilla. If desired, add more sugar to make the frosting thicker. Store in the refrigerator for up to 3 days.

Avocado Buttercream Frosting image

Provided by Alton Brown

Time 10m

Yield approximately 2 cups of frosting

Number Of Ingredients 4

8 ounces avocado meat, approximately 2 small to medium
2 teaspoons freshly squeezed lemon juice
1 pound powdered sugar, sifted
1/2 teaspoon lemon extract

Steps:

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. Add the lemon extract and mix to combine. If not using right away, store in the refrigerator.

Cupcakes with Avocado Buttercream image

Provided by Food Network Kitchen

Categories main-dish

Time 1h55m

Yield 12 standard or 24 mini cupcakes; about 2 cups frosting

Number Of Ingredients 14

Cooking spray
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs, at room temperature
2/3 cup granulated sugar
1 1/2 sticks (12 tablespoons) unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 teaspoon orange zest
1/2 cup milk
Two 8-ounce avocados, halved, pitted and peeled
1 stick (8 tablespoons) unsalted butter, cut into 1/2-inch pieces and softened
1/4 cup heavy cream
1/2 cup confectioners' sugar

Steps:

Make the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line one 12-cup standard muffin tin or one 24-cup mini muffin tin with cupcake liners, and spray with cooking spray.
Whisk together the flour, baking powder and salt in a medium bowl. Whisk the eggs and sugar in a large bowl until light and foamy, about 1 minute; while still whisking, gradually add the butter, then the vanilla and orange zest. Add half the dry ingredients to the wet ingredients, and stir with a spoon to combine. Add the milk, then the remaining dry ingredients, and stir to combine, but don't overmix.
Divide the batter evenly among the cups in the prepared tin. Bake until a toothpick inserted in the center of the cakes comes out clean, 18 to 20 minutes (10 to 12 minutes for minis), rotating the tin halfway through. Let the cupcakes cool in the tin on a cooling rack for 10 minutes, then remove them from the tin and let them cool completely on the rack.
Meanwhile, make the frosting: Process the avocado flesh and the butter in a food processor until completely smooth. With the processor still running, slowly pour in the cream. Add the confectioners' sugar, and pulse until light green and completely combined, about 1 minute. Cover and refrigerate until ready to use. Spread the frosting on the cooled cupcakes.