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\nIf you love decorating cookies and cakes then you are going to love this homemade Sugar Free Icing recipe. You can have so much fun decorating your cookies/biscuits and cakes with this icing. The little ones will have lots of fun decorating cookies, and you don’t have to stress about them eating lots of sugar, as this fabulous recipe is sugar free.\n\nIf you haven't already made your base cookies, try our Lemon Pistachio Cookies, our Low Carb Shortbread Cookies or these totally scrummy White Chocolate Macadamia Cookies.\n
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Sugar Free Icing Ingredients
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- 1 ½ cups Naturally Sweet's Xylitol Icing Mixture \n \t
- 4-5 tablespoons Almond milk or milk of choice use minimal amount first as you can always add more! \n \t
- A dash of vanilla or almond extract or a squeeze of lemon or orange juice if desired \n
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\nInstructions
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- \nPowder the sweetener if it is lumpy until smooth in a food processor.\n \t
- \nPour into a small bowl and add the almond milk. Add extract or juice for flavouring and stir until well combined and lump free. Note that adding extract or juice can thin your icing mixture down so you may need to add additional sweetener if necessary.\n \t
- \nFor pipe work minimize the amount of liquid you add to keep the consistency thicker. You can always add more sweetener to thicken it if it is too thin.\n \t
- \nFor flood work the icing consistency needs to be thin enough to flood the area required but not so thin that it slides off straight away. It should be similar to the consistency of pure cream. If you make it too thin, thicken with additional sweetener. I recommend piping a border to contain your flood work with a thicker icing mixture to prevent 'sliding'.\n \t
- \n\n\nMakes approximately 1 ½ cups royal icing. Left overs can be frozen.\nSee notes below for adding eggwhite powder to create a more traditional Royal Icing.\n \n
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\nRecipe Notes
\n\n\nIf you don't have any sugar free/ low carb icing mix or confectioners sweetener, use your regular sweetener but powder it till fine in a food processor.\nThis recipe makes enough icing for approximately 2 dozen cookies or one large cake.\nAny leftovers can be frozen.\n\nRoyal Icing Recipe - Traditional\nFor a more traditional Royal Icing, add 2 teaspoons of eggwhite powder with the powdered sweetener and use electric beaters to blend the milk in. Beat until well combined. You may need to add additional milk in tiny increments to get the right consistency.\n\n
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Nutritional Information
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Serving: 1serve | Calories: 2kcal
\n\nNote that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.
