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).
18 Medjool dates (about 1 1/2 cups firmly packed)
1/2 cup room temperature water, plus hot water for soaking
1 teaspoon vanilla extract
Small pinch of salt
8 ounces cream cheese
2 tablespoons unsalted butter
To prepare, pull the cream cheese and butter out of the fridge so they have a few minutes to warm up. Slice the cream cheese into quarters and set aside.
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.
Once the dates are cool enough to handle, remove the pits and discard them. In a food processor, combine the pitted dates, 1/2 cup room temperature water, vanilla, and a little pinch of salt.
Process until the date mixture is quite smooth, about 1 to 2 minutes, pausing to scrape down the sides as necessary. Then, add the cream cheese and butter and blend until smooth and fluffy.
Use the frosting immediately, or store it in the refrigerator, covered, for up to 5 days. Before using, let it warm to room temperature for about 15 minutes and briefly rewhip before using.
Chocolate version: For chocolate cream cheese frosting, blend in 1/3 cup cocoa powder with the cream cheese and butter.
▸ Nutrition Information
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