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Date Butter Frosting

Makes about 1 1/2 cups

This frosting stays soft and spreadable, so add a spoonful to each piece of cake as it is served.

1 cup fortified soy- or rice milk
1/2 cup chopped pitted dates or date pieces
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/8 teaspoon salt
1/4 cup Corn Butter or non-hydrogenated, dairy-free margarine

Combine non-dairy milk, dates, and cornstarch in a blender and process until smooth, 2 to 3 minutes on high speed.

Transfer to a saucepan and heat, stirring constantly, until mixture thickens and bubbles (it will have the consistency of pudding).

Remove from heat and stir in vanilla, coconut extract, and salt. When cool, mix in Corn Butter or margarine.

Per 2 tablespoons

  • Calories: 38
  • Fat: 0.5 g
  • Saturated Fat: 0.1 g
  • Calories from Fat: 10.7%
  • Cholesterol: 0 mg
  • Protein: 1 g
  • Carbohydrates: 8 g
  • Sugar: 5.3 g
  • Fiber: 0.9 g
  • Sodium: 49 mg
  • Calcium: 28 mg
  • Iron: 0.3 mg
  • Vitamin C: 0.1 mg
  • Beta Carotene: 8 mcg
  • Vitamin E: 0.3 mg

Source: Healthy Eating for Life for Women by Kristine Kieswer; recipe by Jennifer Raymond, M.S., R.D.