PBCO 98% Sugar Free Vanilla Icing Mix 225gRegular price $9.95 Save $-9.95
You canât have cake without the icing!
Finish off your low carb baking with this sugar free icing, for the perfect healthy treat.
Using a special blend of powdered natural sweeteners and a touch of vanilla bean, youâll definitely impress your friends and family â they will never guess just how healthy your baking is!
Â Â Low Carb & Keto-friendly
Â Â Gluten Free
Â Â Soft Powdered
Macros perÂ Â ProteinÂ 1gÂ Â â¢Â Â FatÂ 4gÂ Â â¢Â Â CarbsÂ 1g
PLEASE NOTEÂ This product contains xylitol which is toxic to dogs, so keep it away from your furry friends.
Natural sweeteners (xylitol, erythritol, stevia (steviol glycosides)), vanilla bean powder.
May contain lupin, tree nuts, milk, egg and sesame.
Â Made with love in Sydney, Australia
|Servings per package: 36
Serving size: 34g (1 super heaped tablespoon)^
|Avg. Qty. per serving||Avg. Qty. per 100g||Avg. Qty. per 100g Dry Mix|
|Energy||215 kJ (51 Cal)||632 kJ (151 Cal)||780 kJ (186 Cal)|
|Protein, total||1.0 g||3.0 g||0.0 g|
|- gluten||0 mg||0 mg||0 mg|
|Fat, total||3.7 g||10.7 g||0.0 g|
|- saturated||2.6 g||7.5 g||0.0 g|
|Carbohydrate||0.6 g||1.8 g||2.3 g|
|- sugars||0.5 g||1.4 g||0.0 g|
|- added sugars||0 g||0 g||0 g|
|Dietary fibre||0.0 g||0.0 g||0.0 g|
|Sodium||63 mg||186 mg||0.0 g|
^When prepared as directed, usingÂ Philadelphia Light Cream Cheese. All values are averages and are subject to seasonal variation.
Excess consumption may have a laxative effect.
To make 1 batch of sugar free icing (frosting) youâll need:
- 75g (level â 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.
PREPAREÂ âÂ Place all ingredients in a large bowl.
MIXÂ âÂ Using electric mixer, beat for 3-5 minutes on high until light and fluffy. If not light enough â add a drizzle more water whilst beating. If too runny, place in fridge for 30 minutes before icing cupcakes.
VanillaÂ â make as above.
StrawberryÂ â add 3 mashed strawberries instead of water.
LemonÂ â use 1 tablespoon of lemon juice instead of water.
CoffeeÂ â add 1 tablespoon instant coffee granules.
DECORATEÂ âÂ Icing can be piped or simply spread onto cooled cupcakes. Decorate as desired.
STORAGE âÂ Unused icing can be stored in the fridge (1-4Â°C) for up to 5 days. Icing can not be frozen. Iced cupcakes should be stored in the fridge but served at room temperature