PB Co Sugar Free Icing Mix
Finish off your low carb baking with this sugar free icing, for the perfect healthy treat.
One packet of Sugar Free Icing is enough to ice 3 Cakes, or 36 Cupcakes!
Using a special blend of natural sweeteners stevia, erythritol and xylitol, and a touch of vanilla bean, you will definitely impress your friends and family – they will never guess just how healthy your baking is!
|Manufacturer||THE PROTEIN BREAD CO|
Natural sweeteners (xylitol, erythritol, stevia (steviol glycosides)), vanilla bean powder.
May contain lupin, tree nuts, milk, egg and sesame.
Made with love in Sydney, Australia
^When prepared as directed, using Philadelphia Light Cream Cheese. All values are averages and are subject to seasonal variation.
Excess consumption may have a laxative effect.
|Directions & Warnings|
To make 1 batch of sugar free icing (frosting) you’ll need:
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.
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
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