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98% Sugar Free Vanilla Icing Mix

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You can’t 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, you’ll definitely impress your friends and family – they will never guess just how healthy your baking is!
  • Low Carb & Keto-friendly
  • Gluten Free
  • Soft Powdered
  • Map of Australia Made with love in Sydney, Australia
  • One packet is enough to ice 3 Cakes or 36 Cupcakes

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

To make 1 batch of sugar free icing (frosting) you’ll need:

  • 75g (level ⅓ cup) Sugar Free Icing Mix
  • 200g cream cheese
  • 60g (3 tablespoons) soft butter
  • 2 tablespoons of hot tap water
  • Each batch is enough to ice 12 regular cupcakes.

IMPORTANT: Butter & cream cheese must both be at room temp to create a smooth icing. If you need to microwave, be sure to soften, not melt.

PREPARE – Place all ingredients in a large bowl.

MIX – Place all ingredients in a stand mixer bowl. Beat on low to combine, then increase to high for 5 minutes until light and fluffy. Electric hand beaters can be used but may need extra time to ensure light and fluffy icing.

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