This "buttercream" frosting has no butter or cream, yet it tastes like a chocolate fudge dream. So what's the mystery ingredient to this frosting? It's one that vegans and vegetarians may have guessed by now...avocado.
To see more of my recipes from A Brew to a Kill, click here. And now for today's recipe...
|Cleo Coyle, who likes to play|
with her food, is author of
The Coffeehouse Mysteries
To download this recipe in a PDF document that you can print, save, or share, click here.
For every 1 cup of frosting, you will need...
1/2 cup mashed Haas (aka Hass) avocado (1 medium or 2 small)
1/2 cup natural, unsweetened cocoa powder
1-1/2 cups powdered sugar (aka confectioners' sugar)
1 teaspoon pure vanilla extract
pinch of salt
Directions: Cut, pit, and scoop the flesh out of a ripe avocado.
NOTE #1 on the avocado's ripeness : The avocado should not be over-ripe. Do not use avocado flesh that is brown, bruised, or mottled. Conversely, do not use flesh that is under-ripe and hard. For tips on choosing a perfectly ripe avocado with soft, green flesh, watch the video below. For tips on quickly ripening an avocado (or a banana) that is still too green and hard, click here.
cutting open, pitting, and slicing an avocado?
Just click here.
Mash the avocado with a fork or puree it in a blender or food processor until the flesh is completely smooth and without even small chunks or lumps. It's important to be sure you've pureed it well. You'll need 1/2 cup of this so measure it out. If it comes up short, your avocado was too small and you'll need to process another.
At first, the mixture will seem very dry and powdery but continue beating the ingredients. DO NOT ADD LIQUID. As you beat the mixture, the avocado will penetrate and moisten the dry ingredients until, almost magically, a silky smooth chocolate frosting forms.
NOTE #2: If you live in a very dry climate, and the frosting is too dry after a reasonable amount of beating, then add a very small amount of liquid (1 teaspoon at a time). What liquid you use is your choice--try milk or coffee or you can add a touch more vanilla and even complement the vanilla by using another extract such as almond, hazelnut or rum.
* Q. Will I taste avocado?
A. No. This is a delicious, chocolate fudge frosting that closely resembles chocolate buttercream in flavor and texture. If you properly puree the avocado making sure there are absolutely no clumps or lumps and follow the recipe directions, you will not taste avocado.
* Q. Can I use another kind of avocado?
A. I would not. I use Haas (aka Hass) avocados because they are richer and creamer than Florida avocados. I'd stick with Haas/Hass.
Q. How much frosting will I need for my cakes, cupcakes, brownies?
A. This recipe will make 1 cup of icing, which will frost...
- 1 pan of brownies, including my Black Bean Brownies
(those are the brownies you see in my photos today) or
- 12 cupcakes or
- the top of a 13 x 9-inch sheet cake.
To frost a 2-layer cake, I would double or even triple this recipe (because I hate to get stuck with less frosting than I need).
Q. Can I make a glaze instead of a frosting?
A. Yes! And here's how I do it...
For a looser chocolate glaze (like the one in my photo below), simply add more liquid to the frosting until you get the consistency you like. Start with 1 tablespoon of milk or coffee or rum or a liqueur (e.g. Kahlua, Amaretto, a chocolate liqueur). Add more if needed to reach the glazing consistency you like, and...
New York Times bestselling author of
The Coffeehouse Mysteries
Visit my online coffeehouse here.
|To view the|
book trailer, click here.
Greenwich Village coffeehouse, and each of the
12 titles includes the added bonus of recipes.