Sugar Free Icing (Frosting) Mix

You can’t have cake without the icing!
Finish off your low carb baking with PBCo sugar free icing, for the perfect healthy treat.

Using a special blend of natural sweeteners stevia, erythritol and xylitol, and a touch of vanilla bean, you will definitely impress your friends and family – they will never guess just how healthy your baking is!

LOW CARB – GLUTEN FREE

Quality Ingredients

Natural sweeteners (xylitol, erythritol, stevia (steviol glycosides)), vanilla bean powder.

May contain lupin, tree nuts, milk, egg and sesame.

Map of Australia Made with love in Sydney, Australia

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 (1 tub) cream cheese
60g (3 tablespoons) soft butter
20ml (1 tablespoon) water
Each batch is enough to ice 12 regular cupcakes.

IMPORTANT: Butter & cream cheese must both be at room temp. Microwave for 30 seconds if required.

PREPARE – Place all ingredients in a large bowl.

MIX – Using electric mixer, beat for 3-5 minutes on high until light and fluffy. If not light enough – add a drizzle more water whilst beating. If too runny, place in fridge for 30 minutes before icing cupcakes.

FLAVOUR OPTIONS

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

Nutritional Information

^{^}When prepared as directed, using Philadelphia Light Cream Cheese. All values are averages and are subject to seasonal variation.

Excess consumption may have a laxative effect.