Make naturally sweetened cream cheese frosting! It's simple. This recipe produces 2 cups of frosting, enough for one 9" round or square cake layer or 12 cupcakes.
– 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 – 2 tablespoons unsalted butter
The cream cheese and butter need to warm up, so take them out of the fridge to start making the dish. Cut the cream cheese into fourths and set it aside.
Place the dates in a heatproof bowl and cover them with hot water until they are hydrated and soft enough to blend. Drain after 10 minutes of soaking.
Remove and discard the pits after the dates cool. Blend pitted dates, ½ cup room temperature water, vanilla, and a pinch of salt in a food processor.
The date mixture should be smooth after 1–2 minutes, scraping down the sides as needed. Blend cream cheese and butter until smooth and fluffy.
The frosting can be used immediately or refrigerated for 5 days, covered. Let it warm to room temperature for 15 minutes and briefly rewhip before using.