This sugar-free frosting recipe is light, fluffy, and delicious! With only 2 g carbs and 20 calories per serving, this frosting is the perfect low-carb topping for cake, cupcakes, or cookies!
Regular frosting is loaded in sugar, calories, and fat. In many cases, the icing on top of store-bought cupcakes can have more calories than the cake part! I love using this simple whipped frosting recipe to make lower-calorie frosting that I can enjoy guilt-free!
This easy recipe is thrown together with only 4 ingredients, and it only takes a few minutes to whip up a batch. While it doesn’t form a crust on the outside like a traditional buttercream, you can load it in a piping bag to make pretty cupcakes or decorate a cake.
You can take this same base recipe and make many different flavors - whether you want vanilla or chocolate. You can also add food coloring to make it any color!
You will need:
- 1 cup fat-free milk
- 1 small package sugar-free white chocolate instant pudding mix (1 oz)
- 8 oz sugar-free cool whip, thawed (regular-sized tub)
- 1 teaspoon vanilla extract (optional)
Sugar-free pudding mix – I use white chocolate flavor if I want to make a bright white icing. Vanilla pudding mix is also delicious, but it will give the icing a yellow tint. You can substitute any flavor that you’d like – chocolate, vanilla, cheesecake, pistachio, or banana cream.
Sugar-free cool whip – there is not a good substitute for cool whip, but you could use any variety (light, sugar-free, or regular). Store brand cool whip will work just fine!
Milk - regular cow's milk works best with the instant pudding mix. I normally use nonfat or 1% milk, but 2% or whole milk will also work. Your frosting will not get as thick if you use almond milk or soy milk. To reach the proper consistency, be sure you use regular milk (cow's milk).
Vanilla extract - you could also substitute almond extract or any other flavor you like. You can also skip the extract, if desired.
First, whisk the milk and the pudding mix together until the pudding mix is completely dissolved and starts to thicken. This will take about 2 minutes of whisking.
Next, add in the vanilla extract. Add the cool whip and fold it in until the mixture is smooth. If lumps remain, beat the frosting with a whisk until the lumps go away.
Cover and refrigerate frosting for at least 30 minutes. It will firm up as it chills.
If desired, you can load it into a piping bag to decorate cakes or cupcakes. You could also color it with food coloring.
How to Frost with a Piping Bag
My favorite trick for loading icing into a piping bag is to use a glass to help hold up a bag. Grab a piping bag with a tip installed and fold the top of the bag back down over the sides of the glass. Place the opened piping bag in a heavy glass. With the piping bag held in the glass, you can easily fill it up with frosting.
For cupcakes, I like using these jumbo-sized tips. Frosting cupcakes with a jumbo tip makes them look professional and cute with very little effort!
Once I have the bag loaded up, I can pipe the frosting on all of them in only a couple minutes. For me, it’s much easier to quickly pipe them all instead of trying to use a knife to spread the frosting on top.
How to Thaw Cool Whip
To make this recipe properly, you must use thawed cool whip (not frozen). The best way to thaw cool whip is to put it in the refrigerator for 4-5 hours, or overnight.
In a pinch, you can use the defrost setting on your microwave. Microwave for 30 seconds on defrost then stir. Keep microwaving in 15-second increments until the cool whip is softened.
How to Make Chocolate Sugar-Free Frosting
To make chocolate sugar-free frosting, substitute chocolate sugar-free pudding mix instead of using white chocolate. If you want it to be more chocolatey, you can also add in unsweetened cocoa powder, to taste.
How to Make it Sweeter
As written, this frosting is light, fluffy, and not overly sweet. If you try it and want something a little bit sweeter, add in some zero-calorie powdered sweetener, such as swerve confectioner’s sugar until you reach the desired level of sweetness.
How to Serve and Store
This frosting must be kept in the refrigerator because of the milk and cool whip. Frosted cake or cupcakes can sit out on the countertop for a few minutes for serving, but I would not leave them out for more than an hour.
Store extra frosting in the refrigerator in an airtight container. It will keep fresh for about a week in the refrigerator.
Calories Per Serving
If you follow this recipe exactly, one serving of about 2 tablespoons (enough to frost a cupcake), has only 20 calories!
With only 2 g carbs, it's definitely a keto-friendly frosting recipe! The few carbs in this recipe come from the cup of milk.
Hello. This is my first time making this recipe and I don’t need the whole batch. Can the remaining be frozen?
Yes, you should be able to freeze it. Freezing may change the texture a little bit but I'm sure it would still taste good.
Do the cupcakes have to be served immediately once frosted or refrigerated? Or can they keep okay out?
They need to stay refrigerated if you're not serving immediately.
what is the serving sizs
It is 2 tablespoons. You can check out the bottom of the recipe card to see the nutrition information along with the serving size.
I know the recipe says you can’t use plant based milk but you actually can. For the pudding use 1/2-3/4 cup of milk, so basically less milk.
Is this thick enough to fancy frost cupcakes with a large tip?
Yes, you can!
Can I use evaporated milk?
Yes, you can use evaporated milk. Use half evaporated milk and half water to equal regular milk.
I used this icing on sugar cookies. Does it ever dry so that I can stack my cookies?
No, it does not dry and crust like a traditional royal icing for cookies. It will stay soft.
Hi, I love the taste of this icing. I decorated my cake with it. But when I put the cake in the fridge the icing cracked on top. Not sure if you have any tips why that happened.
I'm glad you liked the taste! Unfortunately, the cracking can happen because of the cool whip. You would probably be better off with a traditional buttercream for a decorated cake.
Used this recipe yesterday. It was a big hit! Everyone loved it.