If you’re making baked goods of any sort for St Patrick’s Day, might I recommend this light frosting – made with only three ingredients and capable of being whipped together faster than my Grandfather could down a pint (which was very fast indeed, back in his day).
I used it for my Guinness Chocolate Cake which is hitting this blog on Friday, and has been hitting my stomach all week.
There’s a repulsive St Patrick’s Day tradition that involves putting green food dye in almost anything – beer, cake, frosting.
I don’t hold with this for many reasons:
1. Green beer is not appetising by any stretch of the imagination. If it were meant to be green, God would’ve made it out of spinach rather than hops.
2. Artificial food colouring (green and other colours of the rainbow) is a toxic abomination.
My frosting is naturally a pale green thanks to the bursting-with-healthy-fats avocado. It’s not a lurid, technical green resembling nothing in nature except, perhaps, the aftermath of a nuclear explosion.
Nope, it’s just the green that comes from a good food, high in naturally occuring nutrients.
Green Avocado Frosting (enough for one cake/just over a cup)
- 1/4 large avocado, mashed well
- 5 oz cream cheese
- 3 tbsps honey
- Soften the cheese before hand by leaving it at room temperature for at least 30 minutes.
- Using an electric whisk, blend all the ingredients together until smooth.
- Smear onto your baked goods, or eat.
Like this? You might also like: