Recipe: No Powdered Sugar Cream Cheese Frosting

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!


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)


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!

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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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Recipe: Almond Flour Cookies

I’ve been making these gluten free almond flour cookies for over a year for our family and we LOVE them. Lillian is sensitive to gluten and lactose so she is on a gluten free diet and very low lactose diet. These are super easy to make and all three team members, Thomas, Lillian and Camilla, enjoy the taste and texture.

Classic Cookie (grain-free)

(adapted from this recipe)


1 1/2 cups almond flour – I use Trader Joe’s Just Almond Meal (1 lb) (amazon affiliate link)
1/4 teaspoon baking soda
1/4 teaspoon sea salt
2 tablespoons coconut oil, softened – I use Trader Joe’s Organic Virgin Coconut Oil (amazon affiliate link)
1/2 teaspoon gluten free vanilla extract
1/4 cup local honey or Grade B Maple Syrup or organic Agave Syrup
2 tablespoons Guar Gum or Arrowroot Powder (substitute for egg) or 1 whole egg (I’ve done this both ways. Just has a bit different texture depending on which you use. I was out of eggs one day and the kids wanted these cookies. Just happened to have some Guar Gum!!


Preheat oven to 350˚. In a medium bowl, combine the almond flour, baking soda, guar gum (leave out guar gum if using an egg) and salt, and mix well. In a separate bowl, combine the coconut oil, vanilla and maple syrup, (add the egg if not using guar gum) and mix well.

Add the wet mixture with the dry and mix well. If it seems to dry, experiment with adding a tablespoon or two of water or a dash of almond milk (My favorite is Trader Joe’s Unsweetened Vanilla Almond Milk). I play around with it each time I make this recipe so the cookies are never the same. They always taste good though!

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Drop about a tablespoon of batter onto a baking sheet sprayed with olive or coconut oil cooking spray (or use Silpat or parchmant paper). Bake at 350 for 10 or 15 minutes. Check the cookies at the halfway mark. I like to turn mine over at this time.

Allow em to cool and then pour yourself a big glass of almond milk and enjoy those babies!

This article is now part of my inventory in Recipes.