How To Make Avocado Frosting

Avocados seem to be EVERY where in Manhattan lately. They’re on toast, in smoothies, and you can add them to pretty much any restaurant dish (for a $2 up-charge).

Everyone seems to love them!! I get that they have health benefits (healthy fat, tons of fiber, etc.), but I just can’t seem to get on board. Avocados don’t really taste like much to me, and I’d so much rather have mayo or cheese on a sandwich than avocado.

But seeing them every where sparked something in my mind. Why not bake with them?? They’re so high in fat, they can literally replace butter in recipes. This lead me down the road to throwing them into my cake batter, and eventually, making a frosting with them!

I really didn’t know if the recipe would work, or what it would taste like. But half the fun of experimenting in the kitchen is just that! Trying something new, and crossing your fingers.

I was slightly disgusted as I added powdered sugar to the mashed up avocado, but when I finally did muster up the courage to taste the frosting, I was so pleasantly surprised.

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It was delicious! It had a smooth, almost elastic texture. Oddly enough,  the sweetness of the powdered sugar was perfectly offset by the tang of the lemon juice, and the richness of the avocado. I know if sounds wild, but it really is amazing.

At first, I thought I may be biased, and decided to bring it into my office to get my coworkers opinions. Sure enough, they raved about!

Another plus to this recipe? IT’S VEGAN! Some vegan frosting recipes out there can be pretty complicated, so this is a simple and easy frosting recipe for all my vegan bakers out there 🙂

The consistency of this frosting is much less sturdy than my standard buttercream. I used this to fill a cake, but you could also cover a cake in it. Just keep in mind that it’s not thick enough to add more than a thin layer around a cake.

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If you want to cover your cake in a thick layer of frosting, I recommend mixing this recipe with my american buttercream, using a 1:1 ratio. This will subdue the avocado flavor a bit, but will make it so much easier to frost with.

Avocado Frosting Recipe

This recipe only uses 3 ingredients, and is VEGAN! It also is delicious, and perfect for anyone who loves avocados!

Course Dessert
Cuisine American
Keyword avocado buttercream, avocado frosting, chelsweets, easy avocado frosting, vegan frosting
Prep Time 10 minutes
Servings 1 six-inch cake


  • 1 cup ripe avocado meat, about 2 small avocados (8 oz)
  • 4 cups powdered sugar (450 grams)
  • 1 Tbsp freshly squeezed lemon juice



  1. Slice and remove pit from avocados. Place into mixing bowl, and beat on a low speed using the whisk attachment until relatively smooth.

  2. Mix in lemon juice. This will prevent the avocados from browning.

  3. Gradually mix in the powdered sugar, one cup at a time. Scrap down the sides of the bowl after each addition, to ensure the ingredients are fully incorporated.

  4. This frosting can be made in advance, and stored in the fridge for up to 3 days.

Easter Basket Cake

I can’t believe it’s almost Easter! I’ve always wanted to make an Easter basket cake, and this year I finally got around to making one. Not only was this my first time using a basket weave technique, it also was my first time making a cake without butter!! I wanted to try a butter alternative, to ensure that my frosting was as white as possible. I used unsalted Country Crock Sticks, and was pretty amazed that they worked right out of the fridge with no softening required!! I used my go to vanilla layer cake recipe and American buttercream recipe, but swapped out butter for baking sticks (1:1 ratio). The recipes used can be found below.

Be sure to check out the workshop that I hosted with Thefeedfeed and thanks for supporting the brands that support my work, Country Crock!

Coconut Cake Ingredients:

  • 3 1/4 cup (416 grams) all-purpose flour
  • 3 cups (600 grams) granulated sugar
  • 2 1/2 tsp (13 grams) baking powder
  • 1 tsp (5 grams) salt
  • 2 sticks unsalted Country Crock Buttery Sticks
  • 1 Tbsp (13 grams) coconut extract
  • 1 cup egg whites (244 grams) – about 7 large egg whites; I use egg whites from the carton to avoid wasting egg yolks
  • 1 1/2 cups (360 grams) buttermilk, room temperature
  • 1/8 cup (28 grams) vegetable oil

Coconut Frosting Ingredients: 

  • 6 sticks unsalted Country Crock Buttery Sticks
  • 12 cups  powdered sugar
  • 1/2 tsp salt
  • 1/2 cup heavy cream
  • 1 Tbsp coconut extract
  • pink, purple, and yellow gel food coloring (optional)


Preheat oven to 350°F. Grease and line two 7” and two 8″ round pans. Begin by making the coconut cake layers. Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.

Mix chunks of the unsalted Country Crock Buttery sticks slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in egg whites, and mix on low until just incorporated.  Mix in the buttermilk in two installments, on a low speed. Add in coconut extract and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds. Using a spatula, carefully fold in sprinkles.

Divide evenly between the prepared cake pans. Bake for 35-37 minutes (or until a skewer comes out clean). Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers on a rack to finish cooling, or in the freezer to accelerate the process. Once chilled, level the layers using a serrated knife.

While the layers bake and cool, make coconut frosting. Beat the unsalted Country Crock Buttery Sticks on medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream. Once fully mixed, add in the coconut extract and salt, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time). Place 1 cup of frosting into a bowl and color a pastel shade of yellow using a few drops of gel food coloring. Set aside, and repeat with pink and purple gel food coloring.

Stack and frost layers on a cardboard cake round. Frost an even layer of colorful between each cake layer, using the yellow, pink, and purple frosting. Once the layers are stacked, trim in a tapered shape, to resemble a basket.

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Cover the cake in a thin crumb coat, and chill in the freezer or fridge for about 5 minutes. Once the crumb coat is firm to the touch, place remaining white frosting into a piping bag fitted with a Wilton 47 tip.

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Carefully pipe a basket weave pattern onto the cake. Begin by making the vertical lines, then carefully pipe the horizontal stitches. 

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Chill again for 5 minutes, then carefully invert the cake using an an addition cardboard cake round.

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Use a spoon to remove about 1 cm from the center of the top of the cake, to make it easier to fill with easter treats.

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Frost the exposed area, and pipe a border around the perimeter of the top of the cake. Fill the inside of the basket with you favorite Easter goodies. I added peeps, candy eggs, a chocolate bunny, and some buttercream flowers.

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Use a bit of wire to shape the handle of the basket, and wrap with fondant. Leave at least 1 inch of uncovered wire, to allow you to securing anchor the handle into the top of the cake.

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Then it’s time to cut in and celebrate Easter in style 🙂 The full tutorial is also included below: