The Search
In my attempt to move further and further away from using refined foods, I made a mouth watering cream cheese frosting for my daughter’s birthday cake.
Cream cheese frosting is so easy to make and has an amazing, unique flavor! I got so many requests for the recipe that I thought I’d share it here for everyone.
They Loved It!
Lillian’s birthday party guests could not got enough of it. These young ladies asked for seconds and even asked for the recipe to take home! One sweet girl said she never eats the frosting on cake and that she LOVED this frosting. I agree with her, I don’t care for most frostings as they are too sweet and I can taste that horrid dye!
Ingredients:
1/3 cup butter (If I have it on hand, I use Purity Farm Organic Ghee, Clarified Butter, 13-Ounce and if not, I use Kerrygold Pure Irish Butter – Unsalted (8 ounce))
3/4 cup coconut palm sugar (I use Big Tree Farms Organic Coconut Sugar, Blonde, 16-Ounce Pouches (Pack of 6)) (Update 1.17.16: I play around with the amount of coconut sugar. I measure 3/4 of a cup and then slowly add it in until it’s at a desired sweetness. It’s always different!)
1 cup cream cheese
1/2 tsp. vanilla (I use Simply Organic Pure Vanilla Extract — 4 fl oz)
Directions:
Cream butter and sugar. Add cream cheese and vanilla and mix until smooth.
Since coconut sugar is being used instead of fine powdered sugar, let the frosting rest for about 10 minutes several times. Keep mixing until it’s smooth, silky, and a beautiful medium blonde color.
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Other Ideas
I made this frosting to top our almond cookies too. Oh my goodness! YUM! Try it on all your favorite cookies and cakes.
*I cheated for the actual cake. I used a gluten free cake mix; which I didn’t like as much as others I’ve tasted. When I find one I like or find a recipe I like I’ll post it on the blog.
Happy 13th Birthday Beautiful Lillian!
Blessings,
Camilla
See It. Share It. BE IT … Spread Love Everywhere You Go!
Amazing news! My 17 year old daughter, Lillian Darnell’s debut book, “Where Would You Fly and Other Magical Stories” is arriving January 2018. Learn more and order here.
Wonderfully exciting news! My 13 year old son, Thomas Darnell‘s book, Biggest Little Photographer is published. Be inspired! Learn more and order here.
(To help support my blogging I will include an Amazon link to items I use. I LOVE sharing my journey and choices with you and this just helps to keep me going!)
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Hi Camilla! I loved that cake!
Me too Lillian!!! We will have to make that one again, for sure! YUM!!
hi! found this recipe looking for exactly this! cream cheese frosting WITH coconut sugar and WITHOUT powdered and holy Mary, this frosting is divine! thank you so much!! this should be pinned a thousand times so put up a good picture of it and get it out there!!!!
WOW!! Thank you so much Abby!!! Indeed! We LOVE this frosting in our house!! Simply divine!! Next time I make it, I’ll get a good picture! So grateful for your enthusiasm! Oceans of happiness and yummy cream cheese frosting to you! 🙂
Hi Abby:
Couldn’t you powder the Coconut Palm Sugar so it is smooth? I have a Vita Mix Grain Carafe that will pulverize anything hard. I may just try that to see how it works in the frosting. Who knows it might work 🙂
Sorry I meant Camilla, not Abby!
Absolutely! That would probably be quicker!! It eventually dissolves using the hand mixer, yet, your suggestion would most likely save time. Thanks for your input! 🙂
No worries! 🙂
Oh my gosh this is perfect!
I did use my magic bullet and pulverize the (same brand) palm sugar for 20-30 seconds. I whipped it all together in my kitchen aid and it was perfect!
I then added 1/2 teaspoon cinnamon because I had made healthy carrot cake cupcakes, and wanted a little more spice.
I garnished with a sprinkle of the non-powdered palm sugar and gave to my client for his 75th birthday. He devoured 2 cupcakes and raved about the frosting!
Thank you so much!
Perfection!
You just made my morning Jessi! I love that you used this on carrot cake cupcakes. I can almost taste the pure deliciousness!! Reading this took me back to the moment I served it to my daughter’s friends at her birthday. They could not get enough of it! Thank you for your wonderful enthusiasm and for the wee little trip down memory lane. Blessings to you! xoxo
Hi! This recipe looks great! I’m just wondering if I am suppose to use 1/3 cup butter? Because a little further down it says 8oz and that is more than 1/3 cup of butter?
Thanks, Tina
Hi Tina! Glad you’re going to try it!! Getting ready to make it again for my daughter’s sixteenth birthday! It’s 1/3 cup. The 8oz is what Amazon automatically pulled in to describe the brand butter I use. Although, don’t be shy to add more or less to your liking. Just depends on how much of a buttery taste you’d like paired with the cream cheese. Have fun!!
Just made this frosting—oh my gosh! It tastes heavenly, and is as smooth as silk. Thanks so much for the recipe!
I’m so happy you like it! We LOVE it and still use it all these years later. Just had it again on my daughter’s cake for her 16th birthday. It’s a keeper, for sure!
You just made my day – I don’t even keep icing sugar in the house anymore and usually just substitute my coconut sugar (or honey) hoping it’ll work. This time I wanted to use cream cheese instead of butter and actually Searched “coconut sugar cream cheese icing” hoping someone had come up with a specific recipe, and here you are! Thank you! I’m topping donuts with it today but I’m hoping this will go in my book of “keeper” recipes 🙂