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Diabetic Icing

This icing will cover and decorate an 8-inch 2-layer round cake.`

Diabetic Icing


  • 1 pint Whipping Cream 1 box Sugar Free Pudding 16 ounces Cream Cheese 3 TBSP Splenda


  1. Whip Whipping Cream in cold bowl until stiff (chill paddle too).
  2. Add softened cream cheese, pudding mix and Splenda. Mix on medium speed until well blended.
  3. Can be colored and piped.

Comments (22)

What size box of pudding do you use?
This is a delicious recipe - thank you for posting it. My residents at my nursing home loved it and my staff in dietary (who NEVER eat anything sugar free) loved it and couldn't believe it was a sugar free icing.
Had a request from a pregnant lady who has been having problems with her sugar levels during pregnancy. She wanted to be able to eat cake at her shower. Thanks for posting this it was such a big help!
I tried this recipe and it is delicious, I had tried a less sweet BC recipe that subs part of the powdered sugar for cornstarch, but you could taste the cornstarch, it tasted horible. I am glad I tried this reciepe. I am a nurse and I see some diabetic patients that I like to take treats some times, so this reciepe is just perfect. Thank you!!
oh thank you so much, my husband just found out he has diabetes and this way I can give him a treat!
Maybe I did something wrong, but when I tried it all I could taste was cream cheese.
I definitely want to try this recipe, but was wondering if I can do simple decorations with this icing such as basket-weave and a rope border?
How would I make a chocolate versionof this icing?
All4Show - I would imagine you could use a chocolate sugar free pudding mix.
I need a diabetic icing recipe that i can decorate with not just frost a cake with. Can anyone help a gal out?
I would also like to know which size of pudding mix to use...Thanks!
I use the 1-3/4oz pudding mix. I had a diabetic student in my Wilton class a couple of years ago. I gave her this recipe and she used it succesfully to decorate with, possibly because she tried to keep it as cold as possible, including putting it inthe fridge (or a lunch box with an ice pack) when not in use. Most decorating techniques worked fine, including basketweave. Roses turned out OK, though not as nice as with BC. Her son is getting married this month, and she liked this recipe enough that she is having me make a groom's cake for them using it. I also found some Pillsbury "Reduced Sugar" cake mixes that only uses half the sugar, though I haven't tried them out out yet. Good luck!!!
Thanks for the recipe do you know any others my sister in law works at a nursing home and likes to make cupcakes for the diabetic patients if you could please let me know thanks
YUMMMMMM delicious! and I HATE most sugar free foods. No funky aftertaste. This one is a keeper. Thanks!
I love this recipe!! I'm doing Atkins and this will be a staple in my house. But I just did this for a diabetic cake for a customer today. Vanilla pudding was awesome. I did a trial run with cheesecake pudding. YUM! I look forward to trying this with different flavors.
This is the best sugar free icing recipe I've tried. The recipe does need some clarification though. For best results use heavy whipping cream, small size box of sugar free instant pudding(any flavor), block cream cheese, add a tsp. of vanilla, and use the 3 Tbsp. of the packet style splenda. If you use the granulated splenda used for baking you will need 6 Tbsp.
I made this frosting this past weekend, and it was verry yummy, but it was not stiff enough to pipe. Does anyone have recomemndations to make it stiffer. I did use the heavy whipping cream and block cream cheese. I have to add the vanilla next time.
Lisapost - try adding another package of pudding and keep the icing COLD. I did a no sugar added carrot cake and decorated it with this icing for my father in law and it turned out great. Using the extra pudding really stiffened it up. The secret is to keep it very cold...but remember, it will never be as stiff as a good old buttercream. :) Good luck!
I made this for a sugar-free cake for this weekend. I made it a day ahead of time and the icing became very gummy and cracked. It had a very good flavor, but I would advise making it the same day as serving it, otherwise it just doesn't hold up very well.
This is a very yummy. It piped even better than bc for me! Can anyone tell me what the diabetic exchanges are for this recipe (such as starches, fat, ect.)?
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