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Protein Powders

PB Co Sugar Free Icing Mix


With values ranging from $30 to $250.
*In-Store use only.

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PB Co Sugar Free Icing Mix (Simply Low Carb Range)

*Online price ONLY. Instore price may vary.

Regular Price: $12.95

Buy 1 for $9.95

Availability: In stock

SKU: PBC-012

You can’t have cake without the icing!

SIZE: 225g

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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!

Additional Information

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Supplement Facts

Quality Ingredients

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


Nutritional Information

Servings per package: 36 
Serving size: 34g (1 super heaped tablespoon)^
 Avg. Qty. per servingAvg. Qty. per 100gAvg. Qty. per 100g Dry Mix
Energy215 kJ (51 Cal)632 kJ (151 Cal)780 kJ (186 Cal)
Protein, total1.0 g3.0 g0.0 g
- gluten0 mg0 mg0 mg
Fat, total3.7 g10.7 g0.0 g
- saturated2.6 g7.5 g0.0 g
Carbohydrate0.6 g1.8 g2.3 g
- sugars0.5 g1.4 g0.0 g
- added sugars0 g0 g0 g
Dietary fibre0.0 g0.0 g0.0 g
Sodium63 mg186 mg0.0 g

^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:

  • 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.

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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