Bulk Icing | Natural Sweetener | Sugar Free | Low Carb | PBCo. Low Carb

Bulk Sugar Free Icing Mix (600g)

Soft powdered Icing for Sugar Free Baking.

Naturally Sweetened and Gluten Free with a hint of Vanilla.

Bulk value, and ever so versatile. Perfect for icing Cakes & Cupcakes, dusting over your Low Carb baked goodies, and even making Sugar Free Jam or Lemon Curd.

With a hint of vanilla it creates a delicious creamy vanilla icing OR you can follow the directions on the pack to whip up a batch of coffee, strawberry, chocolate or lemon Icing!!

This product contains xylitol which is toxic to dogs, please keep away from furry friends.

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Customer Reviews
4.7 Based on 9 Reviews
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Susan R.
I just love sugar free icing mix

It is nice it should be naughty

Betty T.

I will ores it again


Hey Betty! Awesome to hear. Thanks for your review. Cheers, JO

Michelle G.
Super sweet

Make sure you sift it first, has hard lumps in it. But once sifted it is very easy to mix. Tasted very sweet, I was putting it on a carrot cake and it took over and made it a bit too sweet. But for ease of use, it is a great product with a low carb count 👍


Hey Michelle, We're happy to hear that you enjoyed the macros and ease of use of our icing mix. Thanks for your review, I'll pass this onto the team. Cheers, 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.

Flavour Options

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

Some of our favourite ways to use our sugar free icing (frosting) mix are;

What our customers are saying about this product:

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.”

Quality Ingredients

Natural sweeteners (xylitol, erythritol, stevia leaf extract), vanilla bean powder, tapioca (natural anti-caking agent).

Manufactured in a facility that also processes lupin, tree nuts, milk, egg and sesame.

Map of Australia Made with love in Sydney, Australia

Nutritional Information

Servings per package: 8 Batches (96 cupcakes)
Serving size: 31g (1 super heaped tablespoon)^
Avg. Qty. per servingAvg. Qty. per 100g Dry Mix
Energy279 kJ (67 Cal)170 kJ (41 Cal)
Protein, total1.5 g0.0 g
- gluten0 mg0 mg
Fat, total6.2 g0.0 g
- saturated4.2 g0.0 g
Carbohydrate0.9 g0.0 g
- sugars0.5 g0.0 g
- added sugars0 g0 g
Dietary fibre0.0 g0.0 g
Sodium63 mg0.0 g

^When prepared as directed, using Light Cream Cheese. All values are averages and are subject to seasonal variation.

Excess consumption may have a laxative effect.

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