Sugar- Free Chocolate Frosting

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Sugar- Free Chocolate Frosting

I had a special request to make completely sugar-free cupcakes for a wedding. I'm not big on baking and cooking w/ splenda, but I do have to say that this frosting turned out to be a fairly good option for those who can't have sugar.

Yield: Enough to frost 12 cupcakes

Prep Time:20 min + chill time

Cook Time:5 min


2 ounces unsweetened chocolate, melted and cooled (can use the Baker's or Ghirardelli 1-ounce squares)
1/3 cup heavy whipping cream
1/2 cup unsalted butter, softened
4 tablespoons granulated splenda (6 of the little packets)
1 teaspoon unsweetened cocoa powder
1 teaspoon pure vanilla extract
1/2 teaspoon chocolate extract (optional)


1. Melt the chocolate over low heat and then pour into a mixer bowl, let cool slightly.

2. Slowly whisk the cream into the cooled, melted chocolate. Using an electric mixer, beat on medium speed and add the butter, splenda, cocoa powder, and extracts. Beat until smooth and fluffy.

3. The frosting at this point will be quite thin and easy to spread. If you wish to pipe it on in a decorative pattern, place it in the refrigerator for 20 to 30 minutes to thicken it up a bit before putting into a piping bag.


*I chopped up the chocolate, placed it in a glass dish and melted it in the microwave.
*Chocolate extract can be found at Whole Foods and other gourmet food markets.


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  • Meghan wrote:

    Do you think you could forget the splenda? We do t do sugar or substitutes.

  • Jennifer Horton wrote:

    I made this frosting for a yellow cake. I did not have the heavy cream and used 1/4 c. raw milk instead. This was so easy to make. The consistency is wonderfully smooth. It is very light w/o being frothy. The flavor was was not heavy, but not light. Thanks for experimenting until you got this just right. I have printed this for my homemade cookbook. My husband was thrilled with it, too.

  • Kathy Edwards wrote:

    I used truvia baking blend and blended it until powdered. Used roughly 1/3 cup to sweeten. It was awesome.

    • Lori Lange wrote:

      Thanks for the tip!

  • Susie Kabat wrote:

    So is the Splenda amount 4 Tablespoons, 6 little packets, or something different?

    • Lori Lange wrote:

      You can use 4 tablespoons of baking splenda or 6 of the little packets that you see in restaurants.

  • Linda wrote:

    This is a good frosting, but your Splenda measurement is off. it takes 14 little packages to make 1 tablespoon. So you need to use 56 packages. it gets rid of the bitter taste, but then you have the after taste from the Splenda.

  • Beth wrote:

    Hi, do you have a chocolate buttercream frosting with out using Splenda and just using reg sugar?


  • Chelsea wrote:

    Im sorry, but this has to be the nastiest recipe I have ever used. Frosting tasted awful in my opinion. It tasted like watery cacao powder.

  • Ralph E Wagner wrote:

    Anyone know the carb count?

  • rjo wrote:

    There is a large difference between 4 tablespoons of Splenda vs 6 packets of Splenda.
    The bitter taste would be from using too much Splenda.
    Try cutting the amount of Splenda to one tablespoon, and add to suit your taste.

  • Meghan wrote:

    As a Type 1 diabetic with a Type 2 diabetic grandfather (who happens to love chocolate frosting), I’m really excited to see this one, and can’t wait to try it. Reading through some of the other comments, it would seem that using the chocolate specified in the recipe is contributing some bitter flavor. Cacao isn’t sweet, so this isn’t a surprise. Unfortunately for me, Splenda’s my only option – can’t use ANY of the other ones due to chemical sensitivities, and I’ve had strange issues with stevia. I may try adding just a touch of honey to see if it adds sweetness. Of the natural sugars, I find honey has less of an impact on my blood sugar, and is far more versatile than the artificial sweeteners. Another option is to increase the vanilla… I find that it amplifies the “sweet” taste without adding calories, and can allow you to cut back on sugar in a recipe if it’s done in the right proportions.

  • Andrew wrote:

    This frosting looks great! I tried to make a sugar free, diabetic friendly, frosting in the past but it didn’t come out very well. This one looks like it came out perfect. I’ll have to try it sometime!

  • Audrey wrote:

    I have come up with a tasty gluten free brownie but now a few of the seniors want to try it but they are diabetics. My only struggles is the icing, I love the texture of this recipe but how can I tweak it to be a bit less Splenda tasting? Can diabetics eat Truvia? Thanks for your help (:

    • Lori Lange wrote:

      I wish I could help- I don’t have a lot of experience with no-sugar recipes. Since this recipe was posted a while back, there are so many better sweeteners on the market, including Stevia.

  • Lauren B. wrote:

    You might want to add some powdered erythritol or powdered Truvia (stevia + erythritol) to it. Chocolate is quite bitter using just Bplenda to sweeten it. It does look like it has a wonderful texture!

  • SuperS wrote:

    I have not tried this recipe, however I printed it out based on the statement that said it would only print the recipe itself. Well, I ended up wasting 11 pages of paper and ink to get one page of the recipe.
    If you want to print it, copy and paste to a Word doc first. I hope the recipe is worth the tree that was sacrificed.

    • Lori Lange wrote:

      I’m terribly sorry about that- this is an older recipe that was not yet formatted into the new print function. It’s fixed now.

  • Korina wrote:

    Just wanted to comment and say there is a whole world of sugar substitutes out there, just google it. There’s erithritol, xylitol, whey low, agave, stevia. I use a combination of all of these in my baking (except xylitol because it’s deadly to dogs) and they taste exactly like sugar, unlike those chemical imitation sweeteners!

    • Lori Lange wrote:

      Thanks, that’s helpful!

  • ann montgomery wrote:

    i tried the sugar free chocolate frosting recipe made with splenda. I don’t want this to sound like it will, but the frosting was so bitter, it went down the garbage disposal. is there any kind of a sugar-free frosting that does not have the bitter taste? I am sure it is because of the unsweetened chocolate that has to be used. but I NEED HELP. Thank you, ann

    • Lori Lange wrote:

      @ann montgomery, I’m glad you shared… it’s definitely a little bitter- not sure if that’s due to the cocoa or the strange taste of the splenda. I’m not a big fan of baking w/ splenda, but it seems to be the only solution when trying to come up w/ low sugar recipes. I thought the icing was not great on its own, but when it was used (in moderation) to top the cupcake, it was okay. I haven’t experimented with any other low sugar frosting recipes.

  • Amber wrote:

    I got compliments on the cupcakes and the frosting. I made these on Saturday, refrigerated them overnight and served them Sunday. Hubby said the frosting tasted better the next day.

  • Claudia Lima wrote:

    I loved this frosting! I may try it for Easter, because I am on a diet now.