Splenda Chocolate Buttercream Frosting

Splenda Chocolate Buttercream Frosting is a tasty and sugar free way to ice or frost your bakery treats using Splenda sugar substitute.
Splenda Chocolate Buttercream Frosting

Splenda Chocolate Buttercream Frosting
by Sue Lau | Palatable Pastime

I put this together after looking at an old recipe I had for chocolate buttercream frosting that used sugar, as well as incorporating some tips for creamier frosting that I have learned since that time.

Making this from scratch is much easier and more economical than shopping for sugar-free frosting. I have noticed the main brand for that has started to reduce the variety of offerings anyway, so it is a good time to be less codependent on corporations for our food and put it back in the kitchen where responsibility belongs.

This turned out even better than I expected! Not too sweet with a deep rich chocolaty flavor. I dare say I will never bother buying a tub of the other frosting again. I did use a cake mix this time, but I will go for a scratch mix on that next time. I always did like the flour conditioners they put into cake mixes which make them so delightfully soft and tender, but I noticed the types of those in sugar free are disappearing as well. Maybe nobody cares about sugar free?

I find that hard to believe. But in any case, if no one bothers to try this recipe it will be a loss to the world, because it is good, and I doubt many could tell the difference between this frosting and any other made from scratch, but I am posting this anyway, if only for myself, and the bucket loads of people I am sure will enjoy this.

Forgive the mundane photos- I don’t do sweets that often (being diabetic) so my cake decorating skills are a bit rusty. They did taste better than they looked. Ha!

This batch makes enough for 1 cake mix if you don’t go all bakery mountains of frosting on the cupcakes. If you want them really tall and decorated, I suggest making two batches of this, as the yield is just one cup. But for general purposes, one batch is fine.



Splenda Chocolate Buttercream Frosting

  • Servings: 12
  • Difficulty: easy
  • Print

Splenda Chocolate Buttercream Frosting

  • 1 stick (8 tablespoons) unsalted butter, softened to room temp
  • 3/4 cup unsweetened cocoa, sifted
  • 1/2 cup Splenda granular, sifted as well
  • 1 tablespoon agave nectar
  • 3 tablespoons half and half
  • 1 tablespoon vanilla extract


  1. Place softened butter into a mixing bowl and stir in the sifted cocoa and Splenda. Sift them both well and discard any clumps (or it makes your frosting gritty.)
  2. Whisk in the agave nectar, half and half, and the vanilla until smooth and creamy.
  3. Use to frost/ice cake, cupcakes, etc.

Recipe from palatablepastime.com

Splenda Chocolate Buttercream Frosting

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5 responses

    • This just shows the differences in taste some people have. I don’t like my frostings to be too-too sweet, and find the sweetener amount to be just enough. I did make this and eat it, as did many other people with no complaint. I’m sorry it didn’t work out to your liking. I hope you find my other recipes more to your taste! And thanks for being honest. I do appreciate that. ~s

  1. Funny reading the previous comment as I think this frosting tastes way too sweet. Next time I’m going to fold in some freshly whipped whipping cream.

    • It’s a thought but won’t be as stable. keep it refrigerated if you do. The taste is fine for me (looks like I am between the two extremes of taste) but if I thought it were too sweet, I’d add a pinch or two of salt. Then if that wasn’t enough, I’d adjust it by adding in a bit of sifted cornstarch and butter, adding in a touch more cocoa as needed until it suited my preferences. But thanks for trying the recipe and I hope you can work out the customized nature of it so it can be a keeper for you.

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