PBCO 98% Sugar Free Vanilla Icing Mix 225g
PBCO 98% Sugar Free Vanilla Icing Mix 225g
PBCO 98% Sugar Free Vanilla Icing Mix 225g
PBCO 98% Sugar Free Vanilla Icing Mix 225g

PBCO 98% Sugar Free Vanilla Icing Mix 225g

Regular price $9.95 Save $-9.95

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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!

   Low Carb & Keto-friendly
  Gluten Free
   Soft Powdered

Macros per sugar free icing icon Protein 1g  â¢Â Â Fat 4g  â¢Â Â Carbs 1g

PLEASE NOTE 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.

Map of Australia Made with love in Sydney, Australia

Nutritional Information

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, using 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.

PREPARE â Place all ingredients in a large bowl.

MIX â 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.


Vanilla â make as above.

Strawberry â add 3 mashed strawberries instead of water.

Lemon â use 1 tablespoon of lemon juice instead of water.

Coffee â add 1 tablespoon instant coffee granules.

DECORATE â Icing can be piped or simply spread onto cooled cupcakes. Decorate as desired.

STORAGE â 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