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.