Hey Martess! We're very pleased to hear that you and your grandkids loved our choc chips! Lots of sweet fun for everyone, hehe. Thanks for your review! Jo :)
To make 1 batch of sugar free icing (frosting) you’ll need:
75g (level ⅓ cup) Sugar Free Icing Mix
200g (1 tub) cream cheese
60g (3 tablespoons) soft butter
20ml (1 tablespoon) water
Each batch is enough to ice 12 regular cupcakes.
IMPORTANT: Butter & cream cheese must both be at room temp. Microwave for 30 seconds if required.
Prepare – Place all ingredients in a large bowl.
Mix – Using electric mixer, beat for 3-5 minutes on high until light and fluffy. If not light enough – add a drizzle more water whilst beating. If too runny, place in fridge for 30 minutes before icing cupcakes.
Vanilla – make as above.
Strawberry – add 3 mashed strawberries instead of water.
Lemon – use 1 tablespoon of lemon juice instead of water.
Sue C. ⭐️⭐️⭐️⭐️⭐️ “Low Carb Icing – I have been using this and most of PBCo’s products for quite a while and I find them absolutely amazing”
Sam K. ⭐️⭐️⭐️⭐️⭐️ “Perfect – Love this icing mix. Perfect for all special treats, cakes, slices and cookies. With no guilt!”
Debra S. ⭐️⭐️⭐️⭐️⭐️ – “Icing Mix – This product has a great taste. I don’t eat sweet things usually but l needed a dessert for a party and made up the Low Carb Chocolate Cupcakes with the butter icing with some banana essence in it. Very tasty and very easy to use.”