There are several low carb cupcake and muffin recipes on the Internet, but i could never find a low carb icing recipe that I thought tasted good enough AND didn’t have that strange after taste. I came up with this recipe and I’m pretty satisfied with it. #KetoHusband took a bite of a cupcake with this icing on it and gave me a strange look. I was like OH NO! … he must not like it. Cause trust me… we’ve been there before with some pretty awful low carb icing recipes. lol But!… he liked this one and was shocked! #WIN
Ingredients:
- 1/2 cup butter (I use Kerrygold-salted)
- 3/4 cup Sukrin (confectionery powder)
- 1 tsp vanilla extract
- 4 tbsp cream cheese
- 1/2 tsp maple extract
- coloring (only if you want to tint the icing something other than white)
Instructions:
Put butter in microwave safe bowl and melt until softened. Add the rest of the ingredients and blend together well. It helps if you have a electric mixer or a stand mixer. The longer you beat all the ingredients together the fluffier the icing will get. After it is all combined to your liking, it is ready to use.
You can ice layers of low carb cake, or use as cupcake icing. If you don’t have any special icing tips you can use a zip lock bag with the corner cut off to make the icing look like it’s been piped on.
Note: If you find that the icing is too thick for your liking, you can add a couple drops of heavy whipping cream. But remember a little goes a long way in an icing mixture.
Video Showing Consistency of Icing
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.