Nutrition Information
Ingredients: Cane Sugar, Tapioca Starch (3%)
Serving size: 4g (1 level teaspoon)
| Average Quantity | Per serve | Per 100g |
| Energy | 68 kJ (16 Cal) | 1690 kJ (404 Cal) |
| Protein, total | 0g | 0.1g |
|
Not detected | Not detected |
| Fat | 0g | 0g |
|
0g | 0g |
| Carbohydrate | 4g | 99.6g |
|
4g | 99.6g |
|
4g | 97g |
| Sodium | Less than 5mg | Less than 5mg |
Products
Icing Sugar
comes in
500g, 1kg
serving size
4g (1 level teaspoon)
All our icing sugars are gluten free as we use tapioca or maize starch rather than a wheat based product to ensure our icing sugar is free flowing and doesn't form into hard lumps.
Not all icing sugar is created equal! The finer the texture of the icing sugar the better the finish of the icing will be as it will be less likely to crack especially when making your own fondant.
Try adding a teaspoon of whipped cream to make Chantilly Cream or dusting over cakes and desserts in place of icing.
Ingredients: Cane Sugar, Tapioca Starch (3%)
Nutrition Information
Ingredients Cane Sugar, Tapioca Starch (3%)
Serving size 4g (1 level teaspoon)
| Average Quantity | Per serve | Per 100g |
| Energy | 68 kJ (16 Cal) | 1690 kJ (404 Cal) |
| Protein | 0g | 0.1g |
| Fat | 0g | 0g |
|
0g | 0g |
| Carbohydrate, total | 4g | 99.6g |
|
4g | 99.6g |
|
4g | 97g |
| Sodium | Less than 5mg | Less than 5mg |
Recipes Using This Product
ingredients
- 150g butter, softened (or Olivani Spread)
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
ingredients
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 1 tsp Edmonds Baking Powder
- 1 tsp Edmonds Baking Soda
- ½ tsp salt
- 3 large ripe bananas (mashed)
- ¾ cup Chelsea White Sugar (170g)
- 1 egg
- 80g butter, melted (or Olivani Spread)
ingredients
Cupcakes
- 150g butter, softened (or Olivani Spread)
- 1 ½ cups Chelsea Caster Sugar (338g)
- 2 eggs
- 2 ½ cups Edmonds Self Raising Flour (375g)
- 1 ¼ cups Meadow Fresh Milk (310ml)
- 2 tsp vanilla extract
Buttercream Icing
- 150g butter, softened (or Olivani Spread)
- 2 ¼ cups Chelsea Icing Sugar (338g)
- 2 Tbsp Meadow Fresh Milk
- 1 ½ tsp vanilla extract
- Raspberries, sugar flowers or sprinkles to decorate
ingredients
- 3 eggs
- 2 cups Chelsea Soft Brown Sugar (400g)
- 1 cup Olivani Olive Oil Pure (250ml)
- 3 cups grated carrots
- 2 ¼ cups Edmonds Standard Grade Flour (338g)
- ½ cup Meadow Fresh Original Milk, warmed (125ml)
- 2 tsp Edmonds Baking Soda
- 2 tsp ground cinnamon
- 1 tsp salt
- ½ cup chopped walnuts (optional)
Cream Cheese Icing
- ½ cup Meadow Fresh Traditional Cream Cheese (125g)
- 50g butter, softened (or Olivani Spread)
- 2 cups Chelsea Icing Sugar (300g)
- 1 tsp vanilla extract
- 1-2 Tbsp Meadow Fresh Milk
- Chopped walnuts, to decorate (optional)
ingredients
- 1 ½ cups Chelsea Icing Sugar (225g)
- 2 Tbsp cocoa powder
- 50g butter, softened (or Olivani Spread)
- 2-3 Tbsp hot water
ingredients
- 4 Weetbix, crushed
- 1 cup Edmonds Standard Grade Flour (150g)
- ½ cup Chelsea White Sugar (113g)
- 1 Tbsp cocoa powder
- 1 tsp Edmonds Baking Powder
- 150g butter, melted (or Olivani Spread)
- ½ tsp vanilla essence
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- ½ cup desiccated coconut (50g) + extra to decorate
- 4 tsp cocoa powder
- 25g butter, cubed (or Olivani Spread)
- 2 Tbsp boiling water
