Sugar Free Frosting Recipes

Now that we’ve made our sugar-free low-fat carrot cake, we need to make the sugar free  frosting for it. Adding a sugary frosting can drive up the calorie count of your cake, so the frosting recipes I’ve provided below are entirely sugar free and fat free.

In these recipes, I’m using Splenda as the sugar substitute. To reduce the fat you can use light or fat-free cream cheese, or sugar-free Cool Whip. Other fat substitutes you can use include sugar-free pudding mixes, non-fat yogurt, and non-fat sour cream.

This first recipe, Sugar Free Cream Cheese Frosting is especially good with the Sugar Free Carrot Cake  in my previous post.

Sugar Free Cream Cheese Frosting


  • 8 oz package Fat Free cream cheese, room temperature
  • 8 oz tub Cool Whip Sugar Free Whipped Topping
  • 1/2 cup Splenda
  • 1/2 tsp vanilla extract


In a medium bowl, beat the cream cheese until smooth and fluffy. Add Cool Whip, Splenda, and vanilla extract. Mix until smooth. Makes 12 servings

See the following video on how to make Sugar Free Cream Cheese Frosting.


Chocolate Cream Cheese Sugar Free Frosting


  • 1/2 cup (4 oz) light or Fat Free cream cheese, room temperature
  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoons Splenda
  • 2 tablespoons non-fat plain yogurt
  • 1 tsp vanilla


Place all ingredients in food processor and process until smooth, scraping down sides of bowl. Makes 12 servings

Sugar Free Seven Minute Frosting

This sugar free frosting is much like a meringue with a marshmallow like consistency.


  • 2 large egg whites, room temperature
  • 3/4 cup SPLENDA
  • 1/3 cup water
  • 2 teaspoons vanilla extract
  • 1/4 tsp cream of tartar
  • 1 pinch of salt


Put egg whites, Splenda, cream of tartar, salt and water in top of a double boiler. Beat until mixed well. Place the pan over the bottom of the double boiler. Cook over medium heat, beating the mixture constantly with the mixer set to high for about seven minutes, until stiff peaks form. Remove from the heat and add vanilla. Other flavors can be substituted such as almond or lemon extracts. Using the mixer, beat heated icing on high speed about 2 minutes, or until icing increases in volume and cools. Fills and frosts a 2 layer – 8 or 9 inch cake.

Sometimes you want to garnish cakes or pastries with powdered sugar. To make 1/2 cup of powdered sugar using Splenda mix 3/4 cup granulated Splenda with 2 tbsp of cornstarch. Put both ingredients in a blender container, cover and blend until a very fine powder forms.

Filed under: Cake & Frosting RecipesCake Decorating 101