My preferred icing is butter and icing sugar, like yours (just different words) but with less butter. There's an amazing one with cream cheese which is lovely and soft though. Do you know that one? THis is traditionally served over carrot cake here, but with orange peel AKA zest and juice instead, I bet it would be wonderful on that cake: it's nice and soft and you can add more juice if you like.
CREAM CHEESE ICING 175g (6 oz) cream cheese, at room temperature 2/3 cup icing sugar, sifted Finely grated zest (peel) of 1 lemon 1 tbsp lemon juice (or enough for desired consistency)
In a bowl, beat cream cheese until creamy. Add the icing sugar, lemon zest and juice and beat until the mixture is fluffy. Spread on cold cake.
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CREAM CHEESE ICING
175g (6 oz) cream cheese, at room temperature
2/3 cup icing sugar, sifted
Finely grated zest (peel) of 1 lemon
1 tbsp lemon juice (or enough for desired consistency)
In a bowl, beat cream cheese until creamy. Add the icing sugar, lemon zest and juice and beat until the mixture is fluffy.
Spread on cold cake.