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Sugar Free Strawberry Icing

Each time I make this Low Carb Strawberry Frosting for cupcakes, I fall in love all over again and I end up eating the leftovers by the spoonful 🍓😋

12

1/3 cup (75g) Low Carb Icing Mix 1 tub (200g-250g) cream cheese 3 tablespoons (60g) soft butter 2-3 large Strawberries mashed Few drops pink colouring (optional) --notes Do not put extra strawberries in until you have combined all ingredients – if you put more than 2 or 3 your icing will be too runny.

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. Mash the 3 large strawberries with a fork (can use frozen) Place cream cheese, butter, icing mix and mashed strawberries 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.

Unused icing can be stored in the fridge for up to 5 days. Icing cannot be frozen. Iced cakes should be stored in the fridge, but served at room temperature.