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Finally A Reduced-Sugar Cake Frosting

I hope you are having a great St. Patrick’s Day.  We are celebrating with the traditional meal of corned beef and cabbage that I wrote about last week.  Thanks to my fellow blogger, Karen, I am preparing it in the crockpot and think it will be delicious.  Karen writes a great blog and here is a link to it:

This past weekend was especially busy for us and as I was going through the pantry I saw a package of sugar free yellow cake mix and I thought that would be an easy choice for our weekend dessert.  We use the Pillsbury sugar free cake mix and it has a great flavor and quality consistency.

My challenge has been trying to find a great sugar free frosting to compliment the cake.  Many frosting recipes include confectioners sugar and as Mr. D is diabetic, that is not an option.  I have discovered that the sugar free baking Splenda combined with cream cheese is very tasty.  As I was raiding my pantry, I also discovered a package of butterscotch chips.  Mr. D loves the flavor of butterscotch so I decided to include that in my frosting.  I made a combination of the cream cheese, sugar, butterscotch chips and butter and I was so happy with the results.


Here is the recipe:

Reduced-Sugar Cake Frosting

8 ounces of cream cheese – melted

1/2 cup of baking Splenda

12 ounces of butterscotch chips- melted

1/2 stick of butter – softened

Cream together the cream cheese and Splenda.  Place the butterscotch chips in a microwave safe bowl ( I used a quart size measuring cup) and heat on high at 20 second intervals stirring between the intervals until almost completely melted. Remove from microwave and stir with wooden spatula until all chips are melted.

Add the melted chips to the cream cheese and Splenda mixture and blend well.  Add the softened butter to the mixture and continue to blend until the icing is smooth and creamy.

Frost cooled cake. I made a sheet cake because but I think there is enough frosting for a two layer cake.  If the icing is a little too thick, you can add a tablespoon or two of milk.

We enjoyed the cake and the frosting had a creamy consistency but wasn’t overpoweringly sweet. Because there are so many different flavors of chips you could use this same recipe to compliment any cake flavor.

So on this St. Patrick’s Day, I am feeling especially lucky to have finally found a reduced sugar frosting that is tasty and easy to make.  Enjoy your day and thanks for stopping by.

2 responses »

  1. I have a horrible allergy to Splenda, so I must avoid o many products on the market. It would be nice to use them as I too have blood sugar problems. My solution is complete avoidance, which is unfortunate. Your cake looks delightful.

    • I understand about avoiding certain foods. We have found that Mr. D can’t eat sugar-free products that include alcohol sugars (I think that is what they are listed as in products) I am now making sugar free candy for him at home. Would the stevia work in the recipe instead of the Splenda?


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