Cream Cheese Icing

Makes enough to generously cover a 9 inch cake.

200g icing sugar

70g room temperature butter or vegan margarine

30g cream cheese or dairy-free alternative (I like Tofutti)

Mix until smooth; in a stand mixer or an electric beater or old fashioned elbow grease and a wooden spoon. If it’s a little on the stiff side, add a drop or two of milk or other non-dairy alternative.

If you make a large cake with two layers, use 300g icing sugar, 100g butter/margarine and 50g cream cheese.