Absolutely Sugar Free Frosting

Submitted by Chef Meela

"This is so simple and so good, not just as frosting either!! I am a recently diagnosed diabetic with a gigantic sweet tooth, so I am always looking for goodies. I was sitting around bored and craving something sweet one day and this is what happened. This is pretty low in carbs too-- which is great for diabetics as well as low carb dieters. But beware, it is NOT low in fat!! This recipe makes a bunch, but I am pretty sure it can be reduced by parts. The serving number is a guess-- it depends on what you use this for."

 

• Ready In: 10mins
• Ingredients: 3
• Serves: 12-20

ingredients

• 2 (1 ounce) boxes sugar-free instant pudding mix (any flavor)
• 1 cup skim milk
• 3 cups heavy whipping cream

directions

1. Put all ingredients in a mixing bowl. Using electric mixer at low speed, mix til pudding is dissolved. Increase speed and whip until it is spreading consistency.

Reviews

[Kitchen Enthusiast]

This is a great recipe if done correctly. If you add the cold milk and cream to this pudding, you will have a lumpy mess. Warm the milk to dissolve the pudding before adding the cream and mixing.

 

[ColCadsMom]

I made this to go on a cake for my Mom who is a diabetic. It was wonderful! I used vanilla pudding, 2 cups whipping cream, and 2 cups 1% milk. Next time I'll do the 3 to 1 ratio listed. I made a cake in a pan with a lid, and this was twice as much frosting as we needed to frost just the top of a 9x13. We froze the rest, I"ll update when we thaw and use it. I made the cake from a Pillsbury reduced sugar cake mix with club soda and vanilla extract. I can't wait to try this frosting with many more flavors and to top many more cakes! Thanks so much!

 

[Bunny P.]

You can stabilize whipped cream by adding agar agar. It is 18 times stronger than using a form of gelatin. You can find powdered agar agar at WalMart in the Asian aisle, or most health food stores carry it. I order mine from Barry's Farms, since I use it in my Mock Whip Wedding Cake Frosting to stabilize 1 cup of liquid - water, champagne, framboise, kirsch, wine, etc. - as well as my French Buttercreams to stabilize them for high temperatures - such as hot tents in the summer. Here's how: 1 c. whipping cream 2 Tablespoons confectioners sugar (I use a specialty brand sugar substitute made by Swerve. They make sugar-free granulated sugar, brown sugar, and confectioner's sugar. I use their products in all my recipes for diabetic clients, 1 for 1. It has no 'off' taste and my diabetic clients say it's like eating a 'normal' cake. It can be found at health food stores, or you can buy online at their website.) 1 teaspoon powdered agar agar. Whip whipping cream until almost ready. Add confectioners’ sugar and agar agar. Continue whipping until stiff peaks form. This cream topping/filling will stay firm and not separate. Agar Agar is unflavored and is rich in iodine and trace minerals. It is a high protein food and should be refrigerated for storage. The basic Agar Gel recipe is 2 t. of powder to 2 c. of liquid. Soak the agar in the liquid for about 10-15 min. Bring to boil and simmer stirring until the agar completely dissolves (about 5 minutes).

 

[suzysweettooth]

I just whipped this up for my diabetic husband and he said it tasted ok but the texture was like butter. I didn't have any lumpy issues and I didn't heat the milk I just mixed the pudding mix and cream together first then slowly added the milk after it had come together to get to the right consistency for frosting. I'm sure eating it with a spoon from the mixing bowl probably isn't a fair test and the buttery/ greasiness of it will be cut by putting it on a cake. I didn't think it was too bad for sugar free but definitely not the same as vanilla buttercream frosting made with powdered sugar. Still the best "sugar free" frosting I've come across so far but will continue to look.

 

[olemisrebs_8026862]

I made this recipe using Sugar Free Chocolate pudding. It turns out tasting just like Chocolate mousse..it does not have an "icing" consistency. It's just like putting mousse on top of your cake. I did take advice from other reviews and cut the recipe in half and used less milk etc. Milk is NOT sugar free so I used less milk. Unsweetened Almond milk would make it totally sugar free though. Taste good but does not turn out like icing you are familiar with.