1. In a very large bowl, beat the vegan butter with an electric whisk to soften.
  2. 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.
  3. 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.
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