Looking for a low carb way to frost a cake? Try this whipped pudding Sugar Free Chocolate Frosting. Use any type of sugar free pudding to switch up the flavor. You may also love our sugar free chocolate cake.
Sugar Free Chocolate Frosting Recipe
With sugar substitutes such as Splenda and Stevia and store-bought sugar free cake mixes, making a sugar free cake isn’t as tricky as it used to be. Now frosting on the other hand? That can be tricky. I mean after all…frosting is pretty much sugar.
Today we’re sharing a sugar free recipe for chocolate frosting that is light, creamy and actually tastes good.
Sugar free pudding mixes are a great way to get a lightly sweetened frosting of just about any flavor. This recipe calls for making a pudding mixture with a little less milk than you would normally use. This mixture gets combined with cream cheese and whipped topping for an easy frosting.
How to Make Sugar Free Frosting
- The first step is to blend the cream cheese. You’ll want to make sure it is softened first so it ends up nice and smooth.
- In another bowl, mix together the pudding and milk.
- Add the pudding mixture very slowly to the cream cheese and beat between each addition. It’s important to work slowly, just adding one heaping tablespoon at a time so the texture of the pudding stays smooth. If you add too much at once it can be hard to mix in.
- Lastly, fold in the whipped topping. You can use Lite Cool Whip or Fat Free Cool Whip, whichever you prefer. I’ve even seen sugar free versions in the store, so get whichever one fits your eating goals best.
How to Store Pudding Frosting
Be sure to store this frosting in the refrigerator, even after you frost the cake. Cover the cake well and refrigerate since it is milk-based.
Other Sugar Free Recipes
Sugar Free Chocolate Frosting
- 8 ounces cream cheese (softened)
- 2.1 ounces sugar free chocolate pudding (1 large box)
- 1 1/2 cups milk
- 8 ounces Lite Cool Whip
- Using a hand mixer, whip the softened cream cheese in a large bowl until smooth and creamy. Set aside.
- In another bowl, mix together the milk and sugar free pudding mix, whisking until smooth.
- Add the pudding, one spoonful at a time to the cream cheese, beating between each addition. Be careful not to add this too quickly or it won't mix in well.
- After you've added in all of the pudding, fold in the whipped topping and mix gently until completely combined.
- Store in the refrigerator before and after icing the cake.