- ½ cup butter, room temperature
- 2 avocados, pitted and peeled
- 4 cups powdered sugar
- 1 tsp. lemon juice
- 1 tsp. vanilla
- 2 tbsp. milk
While us millennials are busy being broke (from avocado toast and not because of a broken economic system obviously), we may as well enjoy our avocados since they’re taking us for all our money. Avocados are back in season and are a-plenty in the local supermarkets. So while slices of the creamy not-fruit (They are botanically classified as a berry; thanks, Wikipedia!) are always great on toast, we decide to spread them on top of dessert for a sweet-savory day-starter.
The recipe uses a simple buttercream frosting that is simple to make, only replacing a large chunk of what would be butter in the recipe with creamy avocado. The result is something earthy, heavy, and delightfully sweet. It may be green but this recipe is anything but healthy, bringing some savory balance to your pastries and cakes.