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READY IN 30 mins

Sugar-Free Frosting

Read Reviews (95)

"Versatile cream cheese frosting flavored with sugar-free instant pudding. It will frost one 9x13 or one 2 layer cake. Use any flavor of pudding mix." — Chelsey

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Original recipe makes 1 frosting for 1 cake Change Servings

1 (1.4 ounce) package sugar-free instant pudding mix
1 3/4 cups milk

1 (8 ounce) package cream cheese
1 (8 ounce) container lite frozen whipped topping, thawed

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Directions

In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened.
In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.

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PREP 30 mins
READY IN 30 mins

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This is the best sugar free frosting I have ever tasted. I did change it a little. I used reduced fat cream cheese and cut the milk back to 1 1/2c. I have used both vanilla and cheesecake flavored pudding mixes and the vanilla is the best in my opinion. GREAT ON CARROT CAKE!!!

—LOGANSMOMISTIRED

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Most Helpful Critical Review

Feb 16, 2011

use 1/2 the amount of milk , and maybe the large box of pudding, to firm it up.

—LisaLashes

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110 Ratings

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May 14, 2007

This frosting is surprisingly great! I followed the previous suggestion and used the big box of pudding (2.1 oz, I think) and reduced the milk to one cup. This made for a good, thick frosting. It was almost gummy, which helped it stick really well and not melt, but it still tasted great (not sticky)!

—crickitclf

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Oct 02, 2003

I have several diabetics in my family and I am always trying to create a delicious dessert for them. I have created many wonderful recipes and I don't use artificial sweeteners so they taste great but they don't always look very decadent. I made some sugar free cinnamon buns adapting one of the recipes from this website and topped it with this icing which was infact quite good. It made these cinnamon buns look just like the originals, and for once they had a sinful looking sugar free dessert. Thank you.

—Traci

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Mar 06, 2007

I have made this recipe several times, use large box of pudding, adjust the milk a little at a time to get the consistency you need for frosting. The frosting stayed on the cake, no problem, use less milk so it's thicker. Just love this. It is like chocolate mousse. Will try other sugar-free flavors in the future.

—GOLDENS

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Jun 26, 2005

I'm giving this one just four stars because of the way it melted and puddled around the cake when it was out of the fridge for ten minutes. I had made a birthday cake and decorated the top and sides. The resulting meltdown of the frosting ruined the appearance of the whole cake. On the other hand, the frosting was easy to make and had a great flavor....just make sure you keep it really cold.

—Kristina

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Oct 15, 2004

I've been a diabetic for 14 years and this is the best frosting recipe that I've ever had.

—TITANSFANCHASE

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Sep 07, 2003

This sugar free frosting tastes so good you won't think it is sugar free. I will make this when ever I bake a cake.

—RLTM27

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Nutrition

Calories
135 kcal
7%

Carbohydrates
10.8 g
3%

Cholesterol
23 mg
8%

Fat
9.4 g
14%

Fiber
0.3 g
1%

Protein
2.7 g
5%

Sodium
164 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sugar-Free Frosting

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 135
Calories from Fat: 84

% Daily Value *
Total Fat 9.4g 14 %
Saturated Fat 6.7g 33 %
Cholesterol 23mg 8 %
Sodium 164mg 7 %
** Potassium 112mg 3 %
Total Carbohydrates 10.8g 3 %
** Dietary Fiber 0.3g 1 %
Protein 2.7g 5 %
Sugars 3.8g
Vitamin A 6 %
Vitamin C < 1 %
Calcium 8 %
Iron 5 %
** Thiamin 2 %
** Niacin 4 %
** Vitamin B6 1 %
** Magnesium 2 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.