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Low Carb Vanilla Icing

This is the basic recipe for Our Low Carb Vanilla Icing. We have also listed some flavour variations below, should you want to jazz things up on your cupcakes.

12

1/3 cup (75g) Low Carb Icing Mix 1/2 tub (125g) cream cheese cream cheese 2 heaped Tbsp (40g) soft butter 2 tsp (10ml) of water

Place butter and cream cheese in microwave for 30 seconds to soften. Place soft butter and cream cheese in a large bowl, then add the Low Carb Icing mix & water. Using an electric mixer, beat until light and fluffy. Icing can be piped or simply spread onto cooled cupcakes. Decorate as desired. IMPORTANT Cupcakes MUST be cooled completely before icing otherwise your icing will melt. 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. Flavour Options 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 Blueberry or Raspberry – simply defrost a few berries in the microwave – mush them up and then stir through your low carb icing