This caramel cream cheese frosting is rich and buttery, with a slight tanginess that balances perfectly with the sweetness from the dates in this recipe.
This frosting is perfect on cakes, cupcakes, or even as a topping for pancakes or waffles on those special occasions when you want to take them to the next level.
Caramel Cream Cheese Frosting – Main Ingredients
This frosting calls for date paste as the sweetener (see my date paste recipe for instructions), but you can substitute raw honey or maple syrup if you prefer, just note that the consistency of the frosting will be thinner and a bit more like a glaze if you make that switch.
If you do opt to use honey or maple syrup instead of date paste, you can thicken the frosting by refrigerating it for several hours before using it.
I used butter in this caramel cream cheese frosting recipe because I wanted it to be really rich and decadent, but you can substitute coconut oil or vegan butter.
I used full fat cream cheese in this recipe. You can substitute low fat cream cheese or vegan cream cheese if you prefer.
A pinch of salt enhances the sweet, caramel-like flavour of the dates in this recipe. If you’re following a strict low sodium diet, simply omit the salt.
This recipe calls for pure vanilla extract. Be sure to use pure extract as opposed to artificial vanilla extract if possible. The flavour is more natural tasting and delicious. If you have any fresh vanilla pods you can substitute the seeds scraped from one pod instead of the vanilla extract.
Desserts To Serve With This Frosting
You can use this caramel cream cheese frosting as an alternative frosting for this gluten free chocolate cake recipe. It’s an indulgent and delicious gluten free dessert for special occasions.
Or spread some frosting on a slice of this banana bread to dress it up when you’re craving a special treat.
Caramel Cream Cheese Frosting
- 1 cup cream cheese
- 1/4 cup unsalted butter
- 1 cup date paste
- 1 teaspoon vanilla extract
- Pinch of salt
- Add the date paste, butter, cream cheese, vanilla extract and salt to a saucepan and simmer on low heat stirring constantly until the cream cheese melts and the ingredients are thoroughly mixed.
- Let cool completely before using to frost cakes, cupcakes, or anything else you like.
- Store in an airtight container in the fridge for a few days.
- Makes approximately 12 servings of caramel cream cheese frosting.
- You can make this frosting in advance and store in the fridge for a few days.
- You can substitute coconut oil instead of butter if you prefer.
I’m Jennifer, the author at A Sweet Alternative. I create simple, gluten free recipes that call for nourishing, nutrient-dense ingredients.