Sugar Free Frosting

I never thought make sugar free frosting, but here we are! I was inspired by the surprising number of requests I’ve received for a sugar-free or diabetic-friendly frosting recipe over the years.

And I totally get it. Not everyone can eat tons of sugar! Most of these requests came from people who wanted to make a birthday cake or cupcakes for a loved one who is sensitive to sugar.

image of sugar free cake frosted with sugar free frosting

Some people have a medical reason for watching their sugar intake (i.e. diabetes, liver problems, etc.). Others are choosing to limit their sugar intake for personal reasons (i.e. keto, paleo, or atkins diet).

Whatever the reason, a sugar free lifestyle doesn’t mean you can’t celebrate a big life event with something sweet.

This frosting recipe can be used to frost cupcakes, decorate layer cakes, or even to fill cookie sandwiches.

Picking the Right Frosting Base

While most of my cakes are frosted with American buttercream, it’s the sweetest of all the types of frosting. It felt too strange to try to use that as the base for this sugar free buttercream frosting.

Instead I decided to use my swiss meringue buttercream frosting recipe as a starting point. It’s much fluffier and isn’t super sweet.

Swiss meringue frosting takes a bit longer to make than American buttercream, but it’s super stable once it’s made and doesn’t crust.

image of sugar free swiss meringue buttercream frosting being made in a kitchen aid mixer

Picking the Right Sugar Substitute

There are a lot of sugar free sweeteners out there these days. With the rise of popular diets like keto and paleo, there’s been an increased demand for alternative sweeteners and zero-calorie sweeteners.

While it’s great to have lots options, sometimes it can be a bit overwhelming.

I tested this recipe with the granulated versions of Allulose, Swerve, and Splenda. I ordered them online from Amazon, but you can also find them at Walmart and health food stores.

All three worked, but the taste and texture of the sugar free frosting were best with Allulose and Swerve. I slightly preferred the taste of the frosting made with Allulose to Swerve.

Sugar Free Sweeteners You Can Use

  • If possible use Allulose as your sugar-free sweetener!! I think it works best.
  • Swerve can be used in place of allulose in this recipe cup for cup.
  • Granulated baking Splenda can be used in place of the Allulose in this recipe! Use 1/2 the amount the recipe calls for.
image of sugar free cupcake frosted with sugar free buttercream frosting

Tips For Making Best Sugar Free Buttercream Frosting:

  • If your frosting breaks / curdles, just keep mixing!! It should come back together with the help of your stand mixer. For more troubleshooting tips, check out this post.
  • Traces of grease in your mixing bowl can prevent your meringue from forming stiff peaks. You can wipe down your tools with lemon juice or vinegar to make sure they’re grease-free.
  • Eggs are easiest to separate when they’re cold.
  • Heat your egg white / allulose mixture to 160 degrees F to make the egg whites safe to eat. I like to use a digital thermometer to track the temperature.
  • Whip your meringue until your peaks are stiff enough to defy gravity.
  • Use vanilla bean paste and a bit of almond extract to really amp up the flavor of this frosting!
  • Make sure your butter is actually at room temp, and add it in slowly (1 Tbsp at a time).
  • Mix your finished buttercream on the lowest speed with a paddle attachment for a few minutes to make it smooth.
  • 1 batch of frosting is enough to fill and frost a seven or eight inch layer cake, or frost about 3 dozen cupcakes.
  • Turn this sugar free frosting recipe into chocolate sugar free frosting by mixing in 1 cup of melted and cooled milk or dark chocolate after the frosting is made.

Making This Sugar Free Frosting in Advance and Storage Tips:

  • Make your sugar free frosting ahead of time or save any leftover frosting! It can be stored in an airtight container at room temperature for 1-2 days, in the fridge for up to a week, or in the freezer for up to 3 months.
  • Be sure to give it a good stir once it thaws to room temp to get the consistency nice and smooth again.
  • A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
  • If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

Let Me Know What You Think of This Sugar Free Frosting!

If you try this recipe for sugar free frosting, I’d love to hear what think of it! Please leave a rating, and let me know your thoughts by sharing a comment.

Also please tag me @chelsweets, and use the #chelsweets so that I can see your amazing creations on social media!

Other Recipes You Might Like:

Yield: 6

Sugar Free Frosting

image of sugar free swiss meringue buttercream frosting being made in a kitchen aid mixer

This sugar free frosting recipe is light, fluffy & delicious! It's made with a natural, sugar free sweetener & can be used to fill cakes and frost cupcakes.

Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes

Ingredients

Sugar Free Frosting

  • 7 large egg whites (235 grams)
  • 2 cups sugar free sweetener like Allulose or granulated Swerve (350 grams)
  • 1 1/2 cups or 3 sticks unsalted butter, room temperature (339 grams)
  • 1/2 tsp salt (2 gram)
  • 1 Tbsp vanilla bean paste or vanilla extract (12 grams)
  • 2 tsp almond extract - optional (8 grams)
  • gel food coloring (if desired)

Instructions

Sugar Free Frosting

  1. In a medium sized pot, add about 1 inch of water bring to a simmer.
  2. Before making the frosting, be sure to thorough clean your mixing bowl; if there’s any grease it can make it difficult to make the meringue.
  3. Add 7 egg whites and 2 cups allulose sweetener into your clean mixing bowl.
  4. Place the bowl on top of the pot filled with simmering water, being sure the water isn’t actually touching the bottom of your bowl. The bowl should create a seal over the pot.
  5. Whisk the mixture constantly for 3-5 minutes, until it reaches 160 degrees F. At this point the allulose should be fully dissolved, and it should feel super smooth and hot to the touch.
  6. Lift your bowl away from the pot, and dry the bottom with a towel.
  7. Lock the bowl into place on your stand mixer, and beat on medium high using a whisk attachment. Mix for about 10 minutes, until you have stiff and glossy peaks.
  8. At this point in time, the bowl should be back to room temperature and no longer warm to the touch. If it’s warm, it will melt your butter!!
  9. Mix on a medium speed and add in 1 1/2 cups unsalted butter, 1 Tbsp at a time.
  10. When all butter is mixed in, scrape the sides and bottom of the bowl with a rubber spatula and continue mixing on a low speed for about 3 minutes.
  11. If your frosting breaks / curdles, just keep mixing!! It should come back together with the help of your stand mixer. For more troubleshooting tips, check out this post.
  12. Add in 1/2 tsp salt, 1 Tbsp vanilla bean paste or extract, and 2 tsp of almond extract (optional). Mix on low for a couple minutes until fully incorporated.
  13. If you plan to color the frosting, add in a few drops of gel food coloring at this point and mix on a low speed until the frosting is evenly colored. Scrape the sides of the bowl as needed with a rubber spatula.
  14. The frosting should have a thick, whipped consistency at this point. If it looks lumpy or broken, keep mixing until it looks smooth and thick.

Notes

Yield:

1 batch of frosting makes about 6 cups of frosting. This is enough to fill and frost a seven or eight inch layer cake, or frost about 3 dozen cupcakes.

Tips For Making Best Sugar Free Buttercream Frosting:

  • Traces of grease in your mixing bowl can prevent your meringue from forming stiff peaks. You can wipe down your tools with lemon juice or vinegar to make sure they’re grease-free.
  • Eggs are easiest to separate when they're cold.
  • Heat your egg white / sugar free sweetener mixture to 160 degrees F to make the egg whites safe to eat.
  • Whip your meringue until your peaks are stiff enough to defy gravity.
  • Make sure your butter is actually at room temp, and add it in slowly (1 Tbsp at a time)
  • When in doubt (if your frosting breaks / curdles), just keep mixing!! It should come back together with the help of your stand mixer
  • Mix your finished buttercream on the lowest speed with a paddle attachment for a few minutes to make it smooth

Making This Sugar Free Frosting in Advance and Storage Tips:

  • Make your sugar free frosting ahead of time or save any leftover frosting! It can be stored in an airtight container at room temperature for 1-2 days, in the fridge for up to a week, or in the freezer for up to 3 months.
  • Be sure to give it a good stir once it thaws to room temp to get the consistency nice and smooth again.
  • A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
  • If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 695Total Fat 46gSaturated Fat 29gTrans Fat 0gUnsaturated Fat 15gCholesterol 121mgSodium 265mgCarbohydrates 68gFiber 0gSugar 67gProtein 5g

10 thoughts on “Sugar Free Frosting

  1. Thank you for this! I’ve always wondered if Swiss meringue would work with a sweetener vs. sugar and I’m so glad you experimented for us. Does the frosting have that cooling sensation typical of sweeteners like swerve?

  2. I see you didn’t get a reply, so I will try to answer. But search on the internet to confirm this before spending money on a “trial” sugar-free American Buttercream or AB. Powered sugar in AB recipes have cornstarch in it to keep it from clumping. But the cornstarch is a thickener and stabilizer which gives the frosting “bulk/body”. If you decide to do a trial, add 1-2 teaspoons cornstarch to the egg whites after they have formed stiff peaks. Don’t add to the heated sugar syrup. Which brings me to the heating. The sugar substitute my dissolve faster than sugar and I am not sure if the structure of it changes with high heat. In your trial, be sure to pull it off heat immediately when you reach 160, the min. correct temperature. Good luck!

  3. Ignore my previous comment. I was combining two diff issues.

    The icing or powered sugar contains cornstarch to keep it from clumping. Shredded cheese also adds cornstarch for the same reason. The cornstarch acts like a stabilizer and thickener for the American Buttercream. I have read that if you use regular sugar as substitute for powered sugar in frosting that you need to add 1 tablespoon per cup of sugar. Whether that is true if you use a sugar substitute and the ratio, I’m not sure. I would also check out which substitute has the “heaviest” product too because granulated sugar gives butter a lot of structure. But you can always do a trial run. To minimize cost on a test/trial, halve the recipe. I would be interested to see what happens.

  4. Can we use pasteurized egg whites from a carton (Instead of having to break 7 eggs)? Will the egg whites still whip up like the non-pasteurized ones?

  5. Carbs turn to sugar… way too many carbs as you’ve stated carbohydrates 67 grams. Also you stated sugar was 68 grams… so as a diabetic this would totally not work for me at all. Sorry it just would be a huge issue. May I suggest making the cake from Almond Flour?! There are some keto Friendly desserts that could work as a cake for a diabetic. But certainly not this recipe as you’ve stated in your food information. Way too many carbohydrates and too much sugar!!

Let me know what you think!