|From Food Beast|
On St. Patrick’s Day, we had a party to go to and I decided I was going to make cupcakes. Going through my Twitter feed, Alton tweeted his Avocado Buttercream Frosting recipe. I thought, hey, why not give it a try.
Reading the reviews of the recipe, it seemed to be a hit or miss. I found that the taste was a bit off for a frosting and the consistency was more of a glaze than a pipeable buttercream frosting. If you want to try something new, give it a try, however I won’t be doing this one again. I didn’t get a picture in, but it resembled a green slimy color, much like that of a Ghostbuster’s sliming. This is the first thing from AB I’m not thrilled with, but every other recipe has made me swoon, so I’ll let this one slide.
Avocado Butter Cream Frosting
* 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
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.
Recipe Courtesy of FoodNetwork.com