Sweet “P” Icing 4-Ways

Guilt-free dessert icing to “live” for!  Trust me when I tell you that this icing is the best-tasting icing on this side of dessert heaven!  This sweet and creamy icing is made with simple ingredients without added sugar, oils, or even a pinch of salt.    With four different flavors, this icing will sure to please any taste buds!

The “P” in the title stands for Potato!  Yup, you read right.  The Japanese Sweet Potato to be exact!  Japanese Sweet Potatoes gives this decadent frosting a creamy and sweet texture.    The skin of the Japanese Sweet Potato is a dark red (almost burgundy in color).  The flesh of the potato is cream colored.  Japanese Sweet Potatoes can be found at any local Asian market.

But what is icing if it is not extra sweet, right?  Well, no need to use added sugar or syrup.  The Medjool date gets the job done!  Medjools are sold in most local grocery stores.

What is icing if you can’t have it in a variety of flavors, right?  Right!  There are 4 different flavors Carmel, Cinnamon Vanilla, Chocolate, and Lemon!  4-ways to indulge in natures sweetness!

So go ahead and whip up the icing of your choice!  Spread on top of your favorite muffin, cake, or donut! And enjoy with no guilt!

Watch “How To” Video:


Sweet "P" Icing 4-Ways

Sweet and creamy icing flavored 4-ways made without added sugar, oil, or nuts! Spread on muffins, cakes, donuts and more.
Prep Time 5 mins
Total Time 20 mins
Servings 1 cup


Basic Icing Ingredients

  • 2.5 oz Medjool Date, pitted (about 6 or 7 Medjools)
  • 2 Tbsp Plant-Based Milk, Unsweetened (used soy, unsweetened)
  • 1 Tbsp Plant-Based Milk, Unsweetened (do not add for the Lemon flavor)
  • 1/2 cup Baked Japanese Sweet Potato (skin removed) (see recipe notes below)

"Carmel" Flavor

  • 1/2 tsp Pure Vanilla Extract

"Cinnamon Vanilla" Flavor

  • 1/2 tsp Pure Vanilla Extract
  • 1/8 tsp Ground Cinnamon

"Chocolate" Flavor

  • 1/2 tsp Pure Vanilla Extract
  • 1/16 tsp Ground Cinnamon
  • 1/4 cup Cacao Powder

"Lemon" Flavor

  • 1/2 tsp Pure Vanilla Extract
  • 2 Tbsp Fresh lemon Juice
  • 2 tsp Lemon Zest (zest the entire Lemon)


  • Remove pits from Medjool Dates. Add pitted dates and milk to a small saucepan. Bring to a boil. Immediately remove the pan from heat, cover with lid, and allow to sit for 15 minutes.
  • Add the Japanese Sweet Potato, the soaked dates to the blender. ADD additional ingredients of the flavor of choice. NOTE: Add the additional tablespoon of milk ONLY for flavors Carmel, Cinnamon Vanilla, or Chocolate. Do not add the additional milk for the Lemon flavor. Add the specific additional ingredients for the desired flavor.
  • Serve over your favorite muffin, donut, cake or cookie. Store icing in a tightly sealed glass jar for up to 7 days in the fridge.


Japanese Sweet Potato cooking instructions:  Scrub and rinse the skin of the potato with cold running water.  Wrap in aluminum foil.  Bake in a preheated oven at 400F for about 1 hour or until very tender.  
Recipe inspired and adapted from Feasting On Fruit  "Vanilla Frosting" blog.
Keyword Cacao, Cinnamon, Dates, Japanese Sweet Potato, Lemon Juice, Lemon Zest, Vanilla Extract
Tried this recipe?Let us know how it was!

5 Comments Add yours

  1. Lisa P Ramirez-Borg says:

    Again, this proves the we can adapt this way of eating and still enjoy delicious foods. I look forward to being able to make these delicious, guilt free, satisfying, icings. I especially would like to taste on a bean brownie. Thank you guys for the time you spend to give us step by step instructions and great visuals. Blessings.

    1. Faith Scott says:

      Hello Lisa! Yes, there is no deprivation living a Whole Food Plant-Based lifestyle. Stay tuned for more tasty dessert recipes that the entire family can enjoy! Thank you for your kind support!

  2. Abby says:

    How about a donut recipe? 😀😀😀

    1. Faith Scott says:

      Hello Abby! Sorry for just responding to your request! Yes, this icing is fabulous on donuts. As a matter of fact, we will be sharing a donut recipe very soon. In the interim, there is a wonderful donut recipe by Anja Caas on her blog “Cooking With Plants”. Here’s the link: https://cookingwithplants.com/recipe/caramel-coconut-baked-vegan-donuts/

      1. Abby says:

        Sweet! Thanks!

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