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| Joanne Salerno

Sugar Free Coffee Icing

Want to turn your cupcake into an instant Tiramisu? Our Coffee Cream Cheese Icing is super delicious and will add that extra caffeine hit to your next batch of cupcakes. Under 1g carbs per serve 😍

12

1/3 cup (75g) Low Carb Icing Mix 1 tub (200g-250g) cream cheese 3 tablespoons (60g) soft butter 1 tablespoon of water 1-2 tablespoons of instant coffee granules

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 water in a mixing bowl. Keep the coffee granules aside for now. 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. Once beaten, sprinkle the coffee granules on top of the icing mix, and gently swirl through, as the granules dissolve they will create a swirl through the icing. 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.