Queen Elinor Cream Frosting

recipe from Hiawatha Cromer’s cook book


  • 2 cups pitted dates, soaked 1 hour in 1 cup water
  • 1 cup pine nuts
  • 1 tsp pure vanilla


      Drain dates and save water.  
      Blend dates, pine nuts and vanilla in food processor or blender for 3 minutes or until smooth, adding a little soak water (from dates) if necessary.  
      If desired, save remaining date water for use as a liquid sweetener for up to 6 weeks.
      For best texture, refrigerate frosting at least 6 hours or overnight before using.  
      For whiter cake, cover with a layer of moist shredded unsweetened coconut after frosting.

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