I never thought I’d 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.

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.

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 of 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.

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 F / 71 C to make the egg whites safe to eat. I like to use a digital thermometer to track the temperature.
• 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 gradually (1 stick 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.

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 you think of it! Please leave a rating and comment below.

And don’t forget to tag me @chelsweets and use the #chelsweets so that I can see your amazing creations on social media.

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