Creamy, gooey, salted, caramel frosting is perfect for icing cookies or cupcakes. Make this frosting with coconut butter (not oil), Medjool dates, and sea salt.
This salted caramel frosting is the bomb on my banana cookies! It would also be great on any vanilla, pumpkin, or spice flavored cookie or cupcake.
Back in the day before I was vegan, I used to make a rich caramel-flavored browned butter frosting by heating the butter in a pan over heat until it was nicely browned. This lent a real caramel-like flavor to my frosting.
When I started exploring vegan baking a whole new world of ingredients opened up for me – including Medjool dates! Click here to learn more about cooking with Medjool dates.
Medjool dates are often used in plant-based cooking as a processed sugar replacement in recipes such as my Raspberry Mint Vinaigrette or my Healthy Homemade BBQ Sauce.
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Ingredients needed to make Salted Caramel Frosting with Medjool Dates
- Medjool dates plus water for soaking (which you will discard)
- plant milk
- coconut butter
- powdered sugar
Tips and Suggestions for Making Crazy Good Salted Caramel Frosting:
- First things first – start soaking those Medjool dates! Your dates will need at least 30 minutes to completely soak in hot water. They should be mushy and falling apart when finished.
- Put the pitted, soaked dates along with your plant milk and vanilla in a high-speed blender or food processor. You’ll know it is finished when most of the Medjool dates have been blended and incorporated. A few tiny dark flecks of date might remain. This is normal and expected.
- Coconut butter is not the same this as coconut oil. If you use coconut oil, your frosting will be oily and may not set up as well. If you are having a hard time finding coconut butter, (affiliate link) you can order this one on Amazon.
- The recipe calls for two cups of organic powdered sugar. Add in 1/2 cup at a time and beat well with a hand mixer.
- There is already salt in the recipe ingredients. However, a little sprinkling of sea salt on top adds just the right salted flavor. I also like to top with pecans or other nuts; especially if the cookie or cupcake I am icing has nuts as one of the ingredients.
- This frosting will take a little longer to “harden” or develop that slight crust on top. It will still taste amazing though if you are too impatient to wait!
Items I found helpful making this recipe:
The printable recipe card for salted caramel frosting with Medjool dates
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Salted Caramel Frosting
- 8 Medjool dates pitted and soaked
- 1/3 cup plant milk
- 1/2 cup coconut butter
- 1 teaspoon vanilla
- 1/2 teaspoon sea salt
- 2 cups powdered sugar
- Pit and soak the Medjool dates for about 30 minutes or until soft. Drain.
- Put soaked and drained dates into a food processor along with plant milk and vanilla. Process until dates are smooth.
- Put date mixture into a large bowl. Add in coconut butter and sea salt. Use a hand mixer and mix until smooth.
- Add in powdered sugar 1/2 at a time. Beat until thoroughly mixed and frosting is light and fluffy.