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.
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