Add a tropical twist to your next batch of cupcakes or cake with our Low Carb Passionfruit Icing. 🤤
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- Prep 5 MINS
- Cook 8 MINS
- Yields 12 serves
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)
Sugar Free Icing Mix (225g)AUD$ 11.95
1Soften 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.
2Place cream cheese, butter, icing mix and passionfruit pulp in a mixing bowl.
3Using an electric mixer or beaters, beat on low until all combined.
4Once combined, beat on high for 5-8 minutes until light and fluffy.
6Ensure your icing is spread onto cooled cake, loaf or muffins. Icing will melt if the cake is not cooled completely.