Natural sweeteners (xylitol, erythritol, stevia leaf extract), vanilla bean powder, tapioca (natural anti-caking agent).
Made with love in Sydney, Australia
To make 1 batch of sugar free icing (frosting) you’ll need:
75g (level ⅓ cup) Sugar Free Icing Mix
200g cream cheese
60g (3 tablespoons) soft butter
2 tablespoons of hot tap water
Each batch is enough to ice 12 regular cupcakes.
IMPORTANT: Butter & cream cheese must both be at room temp to create a smooth icing. If you need to microwave, be sure to soften, not melt.
PREPARE – Place all ingredients in a large bowl.
MIX – Place all ingredients in a stand mixer bowl. Beat on low to combine, then increase to high for 5 minutes until light and fluffy. Electric hand beaters can be used but may need extra time to ensure light and fluffy icing.
Vanilla – make as above.
Strawberry – add 3 mashed strawberries instead of water.
Lemon – use 1 tablespoon of lemon juice instead of water.
Coffee – add 1 tablespoon 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 (1-4°C) for up to 5 days. Icing can not be frozen. Iced cupcakes should be stored in the fridge but served at room temperature