Cream Cheese Frosting (gluten-free & sugar-free)

DSCN0802[Update: Well, I’m now allergic to dairy, so cream cheese frosting isn’t an option anymore.  But it’s pretty good, and easy, so give it a try!]

Making frosting from scratch was a new experience for me.  And, of course, the fact that it needed to be both gluten and sugar free and hopefully still tasty, made it seem a little more daunting.

As a result, I was pleasantly surprised with how easy (and yummy) cream cheese frosting turned out to be.  And it works well with chocolate cupcakes.

Allergan/Sensitivity Info:

Yields: About 3 and 2/3 cups (just enough to frost 18 cupcakes or a small cake).


  • One 8-ounce package of cream cheese
  • 1/2 cup of butter (softened)
  • 2 teaspoons vanilla
  • 4 cups Splenda (or generic form of sucralose)


  1. With an electric mixer, beat together cream cheese, butter, and vanilla.
  2. Slowly add Splenda.
  3. After everything is well mixed, frost cupcakes or cake or cover and store it in the refrigerator.