Avocado Buttercream Frosting Recipe 45 Recipes

AVOCADO BUTTERCREAM FROSTING RECIPE - (4/5)

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.

PASSION FRUIT CUPCAKES WITH AVOCADO BUTTERCREAM FROSTING

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Butter a 12-cup muffin tin or line with parchment paper.
• Blend the eggs, oil, granulated sugar and vanilla in a mixer. Add the flour, baking powder, gelatin and salt. Add the rum and blend until smooth. Do not over beat. Fill the tins halfway full with batter and bake until a toothpick inserted comes out clean, 15 to 18 minutes.
• For the frosting: Cream the confectioners' sugar, butter and meringue powder until creamy and fluffy in a mixer. Add the vanilla and lime juice, cream until well blended. Mix in the avocado until smooth. Do not over beat. Add salt to taste.
• Frost each cupcake with the frosting.

AVOCADO BUTTERCREAM FROSTING

Steps:

• Peel and pit the avocado. In the bowl of a stand mixer fitted with the whisk attachment, beat the avocado and lemon juice until lightened in color, 2 to 3 minutes. Add the powdered sugar, a little at a time, and beat until smooth. If needed, add more powdered sugar to achieve desired consistency. Add the lemon extract and mix to combine. Use right away or cover with plastic wrap, place in an airtight container, and store in the refrigerator for a few hours.

CUPCAKES WITH AVOCADO BUTTERCREAM

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.