Low Carb Icing Mix
Love making pretty cupcakes but don’t love the sugar hit? With our low carb icing mix you can make traditional cream cheese frosting, easy chocolate icing, chocolate ganache or an elegant glaze style icing.
One packet of Low Carb Icing Mix makes…
3 Batches of icing – enough for a total of 36 cupcakes.
So how does it taste?
With 4 different icing styles to try – there is something for all baking applications. They all taste similar to their traditional sugar packed counterparts. Our favourite is the good old cream cheese frosting with a hint of lemon. We also love adding different berries for a pretty selection of pretty natural colour and flavours.
Natural sweetener (erythritol, stevia (steviol glycosides, xylitol)), vanilla bean powder
May contain traces of sesame seeds, tree nuts, lupin or milk products
?? Made with love in Sydney, Australia
Serving size: 1 tbsp (21 g when prepared as directed)
|Avg Quantity per serve||Avg Quantity per 100g|
|- added sugars||0g||0g|
Easy to make…
This bag makes 3 batches of Low Carb Icing.
Each batch is enough to ice 12 regular cupcakes.
To make 1 batch of the Ultimate Low Carb Icing you’ll need:
- ½ tub cream cheese (125g)
- 2 tbsp butter (40g)
- 1 tsp water (10ml)
- level ⅓ cup Low Carb Icing Mix (75g)
IMPORTANT – Cupcakes MUST be cooled completely before icing otherwise your icing will melt.
Prepare – Place butter and cream cheese in microwave for 30 seconds to soften.
Mix – Place soft butter and cream cheese in a large bowl, then add the Low Carb Icing mix & water. Using electric mixer, beat until until light and fluffy.
Flavour Options – This Vanilla Icing Mix is beautiful as is, however you can also get creative with your own flavours.
Our favourites are:
- Strawberry – add 3 mashed strawberries instead of water
- Lemon – add finely grated rind of 1 lemon, and use lemon juice instead of water
- Orange – add finely grated rind of ½ an orange and use juice instead of water
- Coffee – add 1 tbsp 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 (for up to 5 days) Icing can not be frozen. Iced cupcakes should be stored in the fridge but served at room temperature.