California Avocado in this frosting not only replaces some of the butter of traditional frosting recipes, it also makes for an amazingly creamy texture, a decorators delight! It pipes, swirls and twirls like a dream. Use to frost cakes or cookies and garnish with patriotic sprinkles or candies for an All-American theme.
California Avocado Chocolate Frosting
Vitamin A 120 (IU); Vitamin C .65 mg; Calcium 8 mg; Iron .5 mg; Vitamin D 3 (IU); Folate 8 mcg; Omega 3 Fatty Acid 0.024 g
% Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 2%
Ingredients2 3/4 cups confectioner’s sugar 6 Tbsp. unsweetened cocoa powder 3 Tbsp. butter, at room temperature 1/2 ripe, Fresh California Avocado, seeded peeled, and pureed 1 Tbsp. milk, or more as needed to thin 1 tsp. vanilla extract
Frosts one 8-inch round (two-layer) cake
- In a medium bowl, sift together the confectioner’s sugar and cocoa powder.
- In the bowl of a stand mixer, cream the butter with the pureed avocado until smooth.
- Gradually add the sugar mixture, adding a Tbsp. of the milk for moisture.
- Blend in the vanilla. Beat until light and fluffy, adjusting the consistency with more milk or sugar.
Serving Suggestion: The frosting can be applied with an off-set knife. For a more festive look, place frosting in a pastry bag fitted with a 1M or 2D pastry tip and pipe icing in a random back and forth swirly pattern onto cake (pictured).
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados