I am looking for suggestions on how to improve a cream cheese frosting recipe made with splenda, low fat & fat free cream cheese and low fat cool whip. I used this as the base to frost the cake, then I used low fat & fat free cream cheese mixed with splenda and low fat margarine to decorate. The frosting I decorated with ended up weeping onto the cool whip based frosting after refrigeration all night. Any ideas as to why? I thought maybe the margarine & cool whip combination? The recipe for carrot cake with this combination of icings, cuts the calories down to about 200 total per serving (9 x 13 cake cut into 15 servings) and would be suitable for a diabetic. If I can tweak it to look nice, it would be great! Thanks!
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3/21/05 at 7:48am