PBCo. | 98% Sugar Free Vanilla Icing MixRegular price $9.95
You can’t have cake without the icing!
Finish off your low carb baking with this sugar free icing, for the perfect healthy treat.
Using a special blend of powdered natural sweeteners and a touch of vanilla bean, you’ll definitely impress your friends and family – they will never guess just how healthy your baking is!
✅ Low Carb & Keto-friendly
✅ Gluten Free
✅ Soft Powdered
One packet of Sugar Free Icing is enough to ice…
3 Cakes, or 36 Cupcakes!
To make 1 batch of sugar free icing (frosting) you’ll need:
+ 75g (level ⅓ cup) Sugar Free Icing Mix
+ 200g cream cheese
+ 60g (3 tablespoons) soft butter
+ 2 tablespoons of hot tap water
Each batch is enough to ice 12 regular cupcakes.
IMPORTANT: Butter & cream cheese must both be at room temp to create a smooth icing. If you need to microwave, be sure to soften, not melt.
PREPARE – Place all ingredients in a large bowl.
MIX – Place all ingredients in a stand mixer bowl. Beat on low to combine, then increase to high for 5 minutes until light and fluffy. Electric hand beaters can be used but may need extra time to ensure light and fluffy icing.
Vanilla – make as above.
Strawberry – add 3 mashed strawberries instead of water.
Lemon – use 1 tablespoon of lemon juice instead of water.
Coffee – add 1 tablespoon instant coffee granules.
DECORATE – Icing can be piped or simply spread onto cooled cupcakes. Decorate as desired.
STORAGE – Unused icing can be stored in the fridge (1-4°C) for up to 5 days. Icing can not be frozen. Iced cupcakes should be stored in the fridge but served at room temperature
Natural sweeteners (xylitol, erythritol, stevia leaf extract), vanilla bean powder, tapioca (natural anti-caking agent).