Earlier I tried to make a frosting low-carb style (with the same muffins) and failed. Then on one day it hit me. Double cream. D’oh! Problem solved the easiest way, I seriously start to think there’s something wrong with my brains. Why didn’t I think of this earlier???
Obviously the frosting won’t stay in its shape as nicely as butter and powdered sugar, but this frosting was so light and fluffy, and so good! Nice balance for the muffins quite heavy taste.
Oh, and my son loved the pingi, he ate the heads first 😀