This Cream Cheese Avocado Frosting Recipe is incredibly delicious. With less than 1 gram of saturated fat per serving, it’s super healthy, EASY to make, and the gorgeous green color is completely natural.
Cream Cheese Avocado Frosting is a must try!
This frosting is the ultimate mouth-watering frosting and it’s over the top in so many ways. It doesn’t just taste better. It also beats traditional cream cheese frosting since it’s minus the saturated fat found in butter and heavy cream. You can make it even healthier by using low-fat cream cheese which also tastes great in this recipe. As for plant-based cream cheese, stay tuned – I will try it soon.
Suitable for low-carb, keto, gluten-free, sugar-free and diabetic diets
This frosting is perfect for the health-oriented baker and no one will ever know that they are eating avocado. You really HAVE TO TRY IT.
Adds color & flavor to all types of desserts
Put it on cakes such as carrot cake or use it to decorate cupcakes or stiffen it with xanthum gum to pipe it as described below.
Pro tips for Cream Cheese Avocado Frosting
Make this silky frosting for same-day use
Avocado begins to oxidize after a day, so make this frosting on the day you want to use it. When I, for example, recently frosted my carrot cake with this frosting, the vibrant green color was slighly faded on the next day. Despite mild discoloration, the frosting itself is perfectly delicious for about 3 days as long as the frosted cake is refrigerated in an airtight container. However, if you make Chocolate Avocado Frosting, you won’t have to deal with discoloration since the chocolate color prevails.
For thicker frosting
- My recipe produces a silky, smooth frosting that’s very green.
- For a thicker frosting with a more pronounced cream cheese texture and a slightly lighter green color, I recommend using the following ratio: 1/2 cup of puréed avocado per 8 oz cream cheese. You may have to adjust the other ingredients.
How to stiffen the frosting to pipe it
Add half a teaspoon of xanthum gum to one cup of frosting. If not dispersed properly, xanthum gum can get clumpy, so be sure to use an immersion blender or whisk to mix it in well. If needed, let the frosting sit for about 15 minutes and it will thicken some more. You can, in fact, add up to one teaspoon of xanthum gum to one cup of frosting, depending on how stable you want it to be. Moreover, frosting that contains xanthum gum will stiffen some more when you refrigerate the finished cake.
Cream Cheese Avocado Frosting on a carrot cake topped with pecans.
Ingredients in Cream Cheese Avocado Frosting
- 8 oz Low-fat cream cheese – You can also use regular cream cheese but I prefer low-fat cream cheese since it’s lower in saturated fat. Please note that I haven’t tried this yet with dairy-free, vegan cream cheese.
- 2/3 cup Avocado purée – usually 1 avocado.
- 2 tsp Vanilla extract – adds depth.
- 2 Tbsp Milk of choice – I use unsweetened almond milk. Use less liquid for thicker frosting.
- 3/4 cup Powdered sweetener – I use zero-calorie powdered monk fruit.
- Xanthum gum to stabilize it if you want to pipe it
How to make low-carb Cream Cheese Avocado Frosting
Time needed: 5 minutes.
It’s so easy to make this stunning green frosting.
- Purée the avocado – You need an immersion blender or blender to get the lumps out.
- Place ingredients in bowl and mix – Simply use an electric mixer to mix the ingredients.
Kitchen equipment for this frosting
- An immesion blender or blender – to purée the avocado.
- An electric or stand mixer – to mix the ingredients.
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Cream Cheese Avocado Frosting
Equipment
- 1 Immesion blender or blender to purée the avocado.
- 1 Electric mixer to mix the ingredients.
Ingredients
- 8 oz Low-fat cream cheese or regular cream cheese.
- 2/3 cup Pureed avocado about 1 avocado.
- 2 tsp Vanilla extract
- 2 Tbsp Milk of choice I use unsweetened almond milk.
- 3/4 cup Powdered sweetener I use zero-calorie powdered monk fruit.
- Xanthum gum (optional) to stabilize it if you want to pipe it.
Instructions
- Purée the avocado – You need an immersion blender or blender to get the lumps out.
- Place ingredients in bowl and mix – Simply use an electric mixer to mix the ingredients.
- To stiffen the frosting for piping – Add half a teaspoon of xanthum gum to one cup of frosting. If not dispersed properly, xanthum gum can get clumpy, so be sure to use an immersion blender or whisk to mix it in well. If needed, let the frosting sit for about 15 minutes and it will thicken some more. You can, in fact, add up to one teaspoon of xanthum gum to one cup of frosting, depending on how stable you want it to be. Moreover, frosting that contains xanthum gum will stiffen some more when you refrigerate the finished cake.
Notes
Did you try this recipe? Let me know @cathyscakesalon or tag #cathyscakesalon.
This frosting is delicious and turned out great!