Passionfruit Icing (frosting)
Passionfruit Icing (Frosting)
The PBCo. Team
Add a tropical twist to your next batch of cupcakes or cake with our Low Carb Passionfruit Icing. 🤤
1/3 cup (75g) Sugar-free Icing Mix
- 1 tub (200g-250g) cream cheese
- 3 tablespoons (60g) soft butter
- The Pulp from 2 large Passionfruits (40g)
Soften the cream cheese and butter. For refrigerated butter and cream cheese – heat cream cheese for 30 seconds in a microwave-safe bowl. Remove, add butter and heat for a further 30 seconds. For room temperature cream cheese and butter – heat together in a microwave-safe bowl for 20 seconds.
Place cream cheese, butter, icing mix and passionfruit pulp in a mixing bowl.
Using an electric mixer or beaters, beat on low until all combined. Once combined, beat on high for 5-8 minutes until light and fluffy.
Ensure your icing is spread onto cooled cake, loaf or muffins. Icing will melt if the cake is not cooled completely.
Calories 103, Protein 1.5 grams, Fat 9.5 grams, Saturated Fat 6.2 grams, Carbs 0.6 grams, Sugar 0.6 grams, Sodium 58 milligrams