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Easy Low Carb Chocolate Icing

Add an extra bit of yumminess to your cupcakes with our Easy Low Carb Chocolate Icing.

12 serves

1/3 cup (75g) of Low Carb Icing Mix (75g) 1/3 cup (40g) cocoa powder 2 heaped Tablespoons (40g) butter 1 teaspoon (10ml) of milk of choice 1/2 tub (125g) of cream cheese

Place butter & cream cheese in the microwave together for 30 seconds so soft but not melted. Place all of the ingredients in a bowl. Using electric beaters, whip until combined and fluffy. Your Icing is ready to go! Your cake/ cupcakes must be completely cool before icing. Storage Icing will last in the fridge for up to 5 days. Cannot be frozen.