Protein2gFat9gCarbs1g

Low Carb 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 🍓😋

By Joanne  Print

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  • Prep 5 MINS
  • Cook 5 MINS
  • Yields 12

Ingredients

 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.

Directions

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.

2Mash the 3 large strawberries with a fork (can use frozen)

3Place cream cheese, butter, icing mix and mashed strawberries in a mixing bowl.

4Using an electric mixer or beaters, beat on low until all combined.

5Once 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.

7

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.

Nutrition Facts

Serving size32g
Energy101 Cal (423 Kj)
Protein2g
Fat, total9g
- Saturated fat6g
Carbohydrate, total1g
- Sugar1g
Sodium57g

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