- 1 kg vegan butter
- 2 kg icing sugar
- 6–9 tbsp lemon and elderflower curd
- In a very large bowl, beat the vegan butter with an electric whisk to soften.
- Add 1 kg of icing sugar and mix by hand, to begin with, to avoid covering your kitchen with icing sugar, then beat with the electric whisk.
- Add the remaining icing sugar and beat until fluffy. Whisk in the lemon and elderflower curd, 2 tablespoonfuls at a time, being careful not to add too much – you want the icing to be firm enough to support your cake. If it becomes too soft, add a little more icing sugar.