• Author: Cookie and Kate
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 2 cups 1x
• Category: Frosting
• Method: Whipped
• Cuisine: American

Learn how to make naturally sweetened cream cheese frosting! It’s so easy. This recipe as written yields 2 cups, or enough frosting for one 9″ round or square cake layer, or 12 cupcakes. Multiply as needed (times two for a double-layer cake or 9×13″ sheet cake, and so on).

Ingredients

• 18 Medjool dates (about 1 ½ cups firmly packed)
• ½ cup room temperature water, plus hot water for soaking
• 1 teaspoon vanilla extract
• Small pinch of salt
• 8 ounces cream cheese, at room temperature
• 2 tablespoons unsalted butter, at room temperature

Instructions

1. Place the dates in a heatproof bowl and pour hot water over them until they are covered (this ensures that the dates are hydrated and soft enough to blend—don’t skip this step!). Let them soak for 10 minutes, then drain.
2. Once the dates are cool enough to handle, remove the pits and discard them. In a food processor, combine the pitted dates, ½ cup room temperature water, vanilla, and a little pinch of salt.
3. Process until well blended, pausing to scrape down the sides as necessary. Then, add the cream cheese and butter and blend until smooth and fluffy.

Notes

Chocolate version: For chocolate cream cheese frosting, blend in ⅓ cup cocoa powder with the cream cheese.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.