Hi I hope it's not too late to add something. We've found that taking an existing recipe and "converting" it with sugar substitutes produces mixed results. Getting a recipe directly from the company (e.g. www.splenda.ca) turns out much nicer. Sugar-free icing remains a huge challenge for me. I shall definitely bookmark Cakemom's recipe and keep looking for something shelf-stable.
10/31/13 at 7:22pm